Gluten free New England Clam Chowder is creamy and rich, full of potatoes, vegetables, and seafood.

Gluten free New England Clam Chowder is creamy and rich, full of potatoes, vegetables, and seafood.

I know it’s called New England Clam Chowder, but to me, it’s a Nova Scotia dish. I suppose we’re not all that far away from New England, a hop skip and jump from Maine.

Last year one of my best friends visited for a few weeks and we “did the tourist thing”, hitting up thrift stores and tourist spots in my county. Just before she left her home, she had allergy testing and found out that … despite thinking for forty years that she was allergic to seafood, it wasn’t the case at all!

So the first thing I treated her to was a feast of seafood chowder at a local pub. Oh, yes, if you’re out and about in the Canadian Maritimes and you need really good but affordable food, get to the local pub.

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What’s the difference between plain clam chowder and seafood chowder – as far as I can tell, nothing but the kinds of seafood that you add. Instead of clams, add gently steamed scallops, shrimp and white fish. That might be harder to find if you’re inland, though.

Gluten free New England Clam Chowder is creamy and rich, full of potatoes, vegetables, and seafood.

This year when she comes, we won’t be going to a pub. I’ll be making this for her at home.

Instead of thickening this with wheat flour, I use chickpea flour so it’s gluten-free.

Luckily, you don’t actually have to be in New England (or the Canadian Maritimes) to enjoy this thick, rich chowder as long as you can find canned clams and clam juice.

Of course if you can get fresh clams, it’ll be even better!

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Gluten Free New England Clam Chowder

  • Author: Marie Beausoleil
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup

Description

Gluten free New England Clam Chowder is creamy and rich, full of potatoes, vegetables, and seafood.


Ingredients

6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Salt and black pepper, to taste
2 Tablespoons chickpea flour
1/2 cup clam juice
2 cups whole milk
1/2 cup heavy cream
1 pound Yukon Gold potatoes, peeled and cubed
1/2 teaspoon Old Bay seasoning
1 teaspoon fresh thyme
2 6.5-oz. cans minced clams, including juice
3 Tablespoons fresh parsley, chopped


Instructions

Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.

Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.

Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.

Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.

Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired.

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Gluten free New England Clam Chowder is creamy and rich, full of potatoes, vegetables, and seafood.
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