If you’re still getting cold weather, you may want to warm up with this recipe for clam chowder. My husband made it last weekend and it was delicious. It’s a New England-style chowder with lots of milk and cream, so I didn’t eat too much. But it wasn’t easy to resist; it was really good. This would be a good recipe to serve to non-celiacs because it doesn’t call for very much flour. Actually, you don’t have to use flour at all! And, did I mention it was delicious?
Gluten-Free Clam Chowder Recipe
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.
- In a large saucepan, cook bacon over medium-low heat until crispy. Remove bacon and allow to drain on paper towels and cool.
- Add onion to the saucepan and cook in the bacon fat. Cook the onion on medium heat until tender and translucent.
- Add potatoes, clam juice, salt and pepper. Cover and simmer until the potatoes are tender — about 15 minutes.
- Then add the clams (with liquid) and half-and-half to the saucepan.
- In a small bowl, whisk the flour (or starch) into the milk, and add to the saucepan.
- Stirring frequently, cook over medium heat until the chowder thickens — about 5 minutes.
- Crumble the cooked bacon and sprinkle on top of individual servings. Makes 4 – 6 servings, depending on your appetite.
For more gluten-free meal ideas, be sure to visit “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker.