This delicious gluten free lightened up clam chowder recipe is loaded with clams, potatoes, and made with absolutely no cream! A healthier version of your favorite hearty chowder made a little lighter and healthier than most traditional versions with a few simple tweaks.
Traditional New England style clam chowder is made with at least a cup or two of heavy cream – not this version. This recipe only uses a lightened up milk base and gets its rich texture by pureeing half of the potatoes and broth in the blender to give a thick and creamy consistency without the need for any cream. The result is a chowder that is super cozy and just as flavorful as ever.
Everything cooks in one pot, including the bacon, making this the perfect weeknight or anytime meal.
What you’ll need to make this Lightened Up Clam Chowder
(links below are the gluten free & celiac safe products I used in this recipe)
- bacon
- unsalted butter
- vegetables: celery, leeks + russet potatoes
- herbs: bay leaves, dried thyme + fresh parsley
- gluten free 1:1 flour
- milk
- chicken stock
- canned chopped clams
- kosher salt + freshly ground black pepper
More delicious gluten free soup + chili recipes you’re sure to love!
- Black Bean and Corn Chipotle Turkey Chili (Gluten Free)
- Roasted Butternut Squash & Apple Soup (Gluten Free)
- Creamy Potato, Sausage, & Kale Soup (Gluten Free)
- Spicy Black Bean Pumpkin Turkey Chili (Gluten Free)
If you make this Lightened Up Clam Chowder, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
This post is in partnership with Kana. Clam chowder made in the Milo Classic Dutch Oven.
Lightened Up Clam Chowder (Gluten Free)
- Yield: 8 Cups
- Diet: Gluten Free
Description
This delicious gluten free lightened up clam chowder recipe is loaded with clams, potatoes, and made with absolutely no cream! A healthier version of your favorite hearty chowder made a little lighter and healthier than most traditional versions with a few simple tweaks.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 4 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 cup celery, diced
- 2 large leeks, white parts only, quartered & thinly sliced
- 3 tablespoons gluten free 1:1 flour
- 2 russet potatoes, peeled and cubed
- 3 cups 2% reduced-fat milk
- 1 cup chicken stock or bone broth
- 4 (6.5 ounce) cans chopped clams, drained, juice reserved from 3 cans
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- freshly ground black pepper
- fresh parsley, chopped
Instructions
step 1
Place a fine-mesh strainer over a medium size bowl and strain 1 can of clams. Discard juice. Strain the remaining 3 cans of clams and reserve the juice. Set clams and juice aside.
step 2
In a large dutch oven or stockpot, cook bacon over medium heat until fat is rendered and bacon is brown and crispy. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon drippings in the pot. Set bacon aside.
step 3
Add butter, celery, and leeks to the pot and cook over medium heat until celery is translucent, about 6 to 8 minutes. Reduce heat to low and add gluten free flour. Stir constantly and cook for 1 to 2 minutes. Add the potatoes, milk, chicken stock, reserved clam juice, bay leaves, dried thyme, and salt, stir to combine. Bring to a boil, then cover and simmer on low until potatoes are fork-tender, about 8 to 10 minutes.
step 4
Discard the bay leaves. Remove half of the soup from the pot and add to a blender. Blend until completely smooth, then transfer puree back to the pot. Add clams and season with salt and black pepper to taste.
step 5
Serve chowder topped with bacon and fresh chopped parsley.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Dayna says
Made this clam chowder tonight and it turned out absolutely fantastic! I love the method with blending half of the soup once the potatoes are cooked, adding it back in and then adding in the clams.
The whole recipe came together quick which I love, but with a lot of flavor. I also love adding the bacon at the end as a topping so it keeps its crispy integrity!