Gluten Free New England Clam Chowder

Gluten Free New England Clam Chowder

  • 4 bacon strips
  • 2 Tbsp. butter
  • 2 celery ribs, finely chopped
  • 1 leek, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 6 small red potatoes, cubed
  • 1 cup chicken broth 
  • 2 bottles (16 ounces) clam juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/3 cup Bobs Red Mill 1-1 Gluten Free baking flour (I've found this gluten free flour tastes the most like regular flour)
  • 2 cups half-and-half, divided
  • 4 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained
  • Bay leaf
  • (5-6 servings)


1. In the oven, cook bacon until crisp. Remove to paper towels to drain; set aside.

2. In a large pot, add butter and bacon drippings (as much or as little as you want); saute the celery, leek, and onion until tender. Add minced garlic and cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes are tender.

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stir in (drained) clams and remaining half-and-half and turn down to low heat to avoid boiling. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.