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GLUTEN-FREE NEW ENGLAND CLAM CHOWDER
Michelle Sam
GLUTEN-FREE New England clam chowder.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer, Main Course, Soup
Cuisine
American
Servings
4
people
Calories
242
kcal
Ingredients
1x
2x
3x
▢
4
strips
bacon
▢
2
ribs
celery
▢
½
medium
onion
130g for 1x
▢
2
medium
baking potatoes
400g for 1x
▢
1
cup
boiling water
▢
2
tsp
chicken bouillon powder
▢
1-2
bayleaves
▢
⅛
tsp
fresh ground black pepper
▢
½
cup
heavy cream
▢
1
cup
whole milk
▢
1
can
chopped clams
with juice
▢
1
can
whole clams
with juice
Garnish
▢
Chopped bacon
▢
Oyster crackers
▢
Whisps cheese crisps
▢
fresh parsley
chopped
▢
fresh chives
chopped
Instructions
▢
Dice onion to ¼"
▢
Slice celery ribs ½" width
▢
Dice peeled potatoes to 1" cubes
▢
Cut bacon into ½" strips.
▢
In a saucepan, fry up bacon until crisp.
▢
Remove bacon and fat, leaving about 2 Tablespoons of bacon rendering.
▢
In the bacon rendering (melted fat), saute chopped onion until translucent.
▢
Add and saute celery, potato and bay leaves.
▢
Add canned clams with juice.
▢
Use the boiling water to clean out the cans.
▢
Add chicken bouillon and black pepper.
▢
Simmer for 10-15 minutes until potatoes start to lose their form and chowder stock thickens.
▢
Add milk to chowder.
▢
Allow to heat.
▢
Add heavy cream and fried bacon before serving. Do not overcook heavy cream as it will separate.
▢
Serve clam chowder with the fixins.
Video
Nutrition
Serving:
4
servings
Calories:
242
kcal
Carbohydrates:
25
g
Protein:
6
g
Fat:
14
g
Saturated Fat:
8
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Cholesterol:
42
mg
Sodium:
297
mg
Potassium:
640
mg
Fiber:
2
g
Sugar:
5
g
Vitamin A:
629
IU
Vitamin C:
8
mg
Calcium:
124
mg
Iron:
1
mg
Net Carbohydrates:
23
g
Keyword
chowder, new england clam chowder, soup
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