Gluten-Free Clam Chowder Recipe

Craving a creamy, comforting bowl of clam chowder but need a gluten-free option? Look no further! This easy-to-follow recipe delivers all the classic flavors of traditional clam chowder, without any gluten. Say goodbye to flour-based thickeners and hello to a delicious, satisfying meal that everyone can enjoy.

Why Gluten-Free Clam Chowder?

Many traditional clam chowder recipes use flour to thicken the broth. This can be problematic for individuals with celiac disease, gluten sensitivity, or those simply looking to reduce their gluten intake. Our recipe uses a clever combination of potatoes and cornstarch to create a naturally creamy and thick texture, ensuring a truly gluten-free experience.

Ingredients You’ll Need:

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 pound Yukon Gold potatoes, peeled and diced
• 2 (6.5 ounce) cans chopped clams, undrained
• 1 cup milk or cream (dairy or non-dairy)
• 2 tablespoons cornstarch
• Salt and pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. While the potatoes are cooking, drain the clam juice from one can of clams into a small bowl. Mix the cornstarch with the clam juice until smooth. This will prevent lumps.
4. Stir in the clams (with their remaining juice), milk or cream, and cornstarch slurry into the pot. Bring to a simmer, stirring constantly, until the chowder has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley, if desired.

Tips & Variations:

• For a richer flavor, use heavy cream.
• Add bacon or pancetta for a smoky touch.
• Substitute sweet potatoes for Yukon Gold potatoes for a different flavor profile.
• If you prefer a chunkier chowder, use only some of the potatoes and blend the rest with an immersion blender for a smoother base.

Enjoy your delicious and easy gluten-free clam chowder! This recipe is perfect for a cozy weeknight dinner or a special occasion. Bon appétit!

Ingredients:
olive oil or butter, onion, celery stalks, garlic, chicken or vegetable broth, Yukon Gold potatoes, chopped clams, milk or cream, cornstarch, salt, pepper, fresh parsley (optional)

Tags:
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