Clam Chowder Gluten Free

🥣 Gluten-Free Clam Chowder

Rich, creamy, and full of flavor—this chowder is comfort in a bowl with a satisfying blend of clams, potatoes, and savory herbs. Naturally gluten-free and perfect for cozy nights.

Ingredients

• 4 cups finely diced potatoes (Russet or Yukon Gold recommended)

• 4 cups cold water

• 1 tsp lobster bouillon

• 1 “Not-Chick’n” bouillon cube (or similar vegetarian/umami cube)

• ¼ cup unsalted butter

• 1 medium onion, finely diced (about 1½ cups)

• 2 stalks celery, finely diced

• ¼ cup gluten-free all-purpose flour

• 2 cans chopped clams, with juice

• A few shakes of Old Bay seasoning

• 1 tsp dried thyme

• ¼ tsp ground white pepper

• 1 cup heavy cream, gently warmed

• 2 Tbsp cornstarch + 2 Tbsp cold water (optional, for thickening)

Instructions

1. Boil the Potatoes:
   In a medium saucepan, add the diced potatoes, cold water, lobster bouillon, and Not-Chick’n cube. Bring to a boil and cook for about 8 minutes, or until potatoes are fork-tender.
   ➤ Drain the potatoes over a large bowl to reserve the cooking liquid. Set both the potatoes and the liquid aside.

2. Sauté the Aromatics:
   In a large soup pot, melt the butter over medium heat. Add the diced onion and celery, cooking until soft—about 5 minutes.

3. Build the Base:
   Sprinkle in the gluten-free flour and stir to coat the vegetables evenly. Cook for 1 minute to remove the raw flour taste.

4. Add Liquids & Seasonings:
   Gradually stir in the reserved potato cooking liquid and the clam juice from the cans. Add a few dashes of Old Bay, the thyme, and white pepper. Simmer for 5 minutes until slightly thickened.

5. Finish the Chowder:
   Add the chopped clams (with juice), cooked potatoes, and warmed heavy cream. Stir gently to combine.

6. Optional Thickening:
   If a thicker chowder is desired, mix 2 Tbsp cornstarch with 2 Tbsp cold water to make a slurry. Stir it into the chowder and simmer for another 5 minutes—do not let it boil.

7. Serve & Store:
   Serve hot with gluten-free bread or oyster crackers. Refrigerate leftovers in an airtight container for up to 3 days.

🦪 Pro Tip: For even deeper flavor, add a splash of dry white wine after the vegetables sauté, and let it cook off before adding the flour.