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.
