Clam Chowder Gluten Free
(3.14 out of 5)
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Review This Recipe | Clam Chowder Gluten Free – The new and improved gluten free clam chowder recipe, is so rich and creamy, and very quick and easy! All cooked stove top, we added some crisp, crumbled bacon and healthy, hearty potatatoes, creating a succulently thick, creamy, gluten free clam chowder. Prep Time: 15 mins |
Ingredients to make Clam Chowder Gluten Free
4 slices bacon
1/2 large onion, chopped (about 1 Cup)
4 Cups diced potatoes
1 (8 oz.) bottle of clam juice
1 tsp salt
1/4 tsp pepper
2 (6 oz.) cans of clams (one can minced clams, one can whole clams)
3 TBSP brown rice flour* (or 1 1/2 TBSP cornstarch or 2 TBSP arrowroot starch)
2 Cups half-and-half
1 Cup milk
* Since this is just used to thicken the soup, you can use a variety of flours or starches. We used superfinely ground brown rice flour, but cornstarch works very well, as does arrowroot starch.
Directions to make Clam Chowder Gluten Free
1.In a large saucepan, cook bacon over medium-low heat until crispy. Remove bacon and allow to drain on paper towels and cool. 2.Add onion to the saucepan and cook in the bacon fat. Cook the onion on medium heat until tender and translucent. 3.Add potatoes, clam juice, salt and pepper. Cover and simmer until the potatoes are tender  about 15 minutes
4.Then add the clams (with liquid) and half-and-half to the saucepan 5.In a small bowl, whisk the flour (or starch) into the milk, and add to the saucepan. 6.Stirring frequently, cook over medium heat until the chowder thickens  about 5 minutes.
7.Crumble the cooked bacon and sprinkle on top of individual servings
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