Description
Creamy, flavorful, and incredibly satisfying, this gluten-free clam chowder recipe delivers all the classic comfort without any gluten. Learn to make this restaurant-quality chowder in your own kitchen.
Ingredients
- 6 slices (about 6 oz) thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 large Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 2 (10 oz) cans chopped clams, undrained (reserve juice)
- 2 cups gluten-free chicken or vegetable broth
- 1 cup clam juice (from canned clams or reserved from steaming fresh clams)
- 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for richer)
- 1/2 cup heavy cream (optional, for extra richness)
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and white pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Crisp the Bacon and Sauté Aromatics: Dice bacon and cook in a large pot until crispy. Remove bacon, leaving 2 tbsp fat. Sauté onion and celery in fat until softened (5-7 min). Add minced garlic, cook 1 min more.
- Building the Base: Adding Potatoes and Broth: Add diced potatoes, reserved clam juice, and broth to the pot. Simmer gently until potatoes are fork-tender (10-15 min), covered.
- Creating the Creamy Texture: Milk and Thickener: Whisk cornstarch with a few tablespoons cold milk to form a slurry. Gradually whisk milk and/or heavy cream into chowder. Bring to a gentle simmer. Slowly whisk in cornstarch slurry, stirring until thickened.
- Incorporating Clams and Finishing Touches: Stir in drained clams, dried thyme, and bay leaf. Season with salt and white pepper. Cook 2-3 minutes until clams are heated through. Remove bay leaf. Stir in fresh parsley. Serve immediately, garnished with crispy bacon and fresh parsley.
- Prep Time: 20 mins
- Cook Time: 35 mins