Gluten-Free Clam Chowder Recipe
Ready for soup season? Marie E., one of our new Rhode Island-based contributors sent us this awesome recipe for clam chowder. We also look forward to working with Marie in our collaboration with the Celiac Kids Connection at Boston Children’s Hospital. Check out more of Marie’s recipes her website here! And be sure to follow her on Instagram @mamascooking. Yum!
About 4 pounds of large Quahog or Cherrystone clams, cleaned
7 sprigs of fresh thyme
6 slices of bacon, diced
2 Tablespoons of butter
1 medium onion, diced
2 cloves of garlic minced
4 cups of liquid/stock (usually about 3 cups of cooking liquid from the clams and make up the rest with seafood stock).
5 medium sized butter potatoes, peeled and diced
5 sprigs of thyme
¼ teaspoon of black pepper
Pinch of white pepper
1 cup heavy cream
Juice of ½ a lemon
Add clams to a soup pot over medium high heat and pour in enough water to cover the clams. Place thyme sprigs in water and put the lid on the pot. Bring to a low boil and cook about 10 minutes until all the clams open. Drain and save cooking liquid. Set clams aside to cool, rinse out pot. Place pot back on the stove and add bacon, onion, garlic. Sauté for about 5 minutes. Add cooking liquid, potatoes, thyme, black pepper and white pepper. Simmer for about 15 minutes until potatoes are soft. Mash potatoes to thicken the soup. Add the heavy cream and lemon juice. Stir, simmer for about 5 minutes and serve!
I haven’t yet found an oyster cracker that is gluten free, so I serve this with GF Schar Table Crackers, Glutino Premium Rounds or with a GF corn bread.