Gluten-Free New England Clam Chowder

Ingredients

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• 2 tbsp olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 2 cups diced Yukon Gold potatoes
• 1 can chopped clams, undrained (about 6.5 oz)
• 4 cups gluten-free chicken or vegetable stock Shop
• 1 cup half-and-half or heavy cream
• 2 tbsp cornstarch mixed with 1/4 cup cold water Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1 Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the diced Yukon Gold potatoes to the pot and stir to coat them with the onion and garlic mixture. Cook for about 2-3 minutes, allowing them to slightly soften.
3. 3 Drain the clams over a bowl, setting the clams aside. Pour the clam juice and the gluten-free chicken or vegetable stock into the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. 4 In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering chowder. Continue to simmer, stirring constantly, for about 5 more minutes, or until the chowder has thickened to your desired consistency.
5. 5 Stir in the reserved clams, the half-and-half or heavy cream, salt, and black pepper. Heat gently for a few more minutes until the chowder is warmed through, but do not allow it to boil after adding the cream. Taste and adjust seasoning as needed, then ladle into bowls and garnish with fresh chopped parsley before serving.

Nutrition (per serving)

Tips & Notes

• For more clam flavor, replace part of the stock with bottled clam juice labeled gluten-free.
• Simmer the potatoes only until just tender before thickening. Overcooked potatoes break up and cloud the chowder.
• Crisp bacon labeled gluten-free, crumbled over each bowl of chowder, adds the classic smoky note.

Common questions