Gluten Free Clam Chowder

There’s nothing quite like a warm bowl of clam chowder on a chilly day. It’s creamy, comforting, and one of those dishes that just makes everything feel better.

This version is completely gluten free, so you can enjoy every spoonful without worrying about it. It tastes just as rich and satisfying as the classic version.

The base starts with crispy bacon and butter, which gives the chowder a deep, savory flavor right from the start. Then tender potatoes and clams come together in a creamy broth that’s hard to resist.

It’s also pretty simple to make. Everything comes together in one pot, and most of the ingredients are things you can easily find at any grocery store.

If you’ve been looking for a solid gluten free clam chowder recipe that actually delivers on flavor, this is the one.

Why You’ll Love This Recipe

It’s Completely Gluten Free – If you’ve been missing rich, creamy clam chowder since going gluten free, this recipe lets you enjoy every spoonful without worrying about a thing.

Crispy Bacon Makes Everything Better – The thick-cut bacon cooked right in the pot adds a smoky, salty crunch on top that takes this chowder from good to absolutely crave-worthy.

Incredibly Thick and Creamy – Thanks to the gluten free flour blend and heavy cream working together, this chowder has that classic thick, velvety texture you expect from a real New England-style bowl.

Loaded with Tender Potatoes and Clams – With a full pound of Yukon Gold potatoes and four cans of chopped clams, every bite is packed with hearty chunks instead of being a watery letdown.

Ingredients

• 4 cans (6.5 oz each) Chopped Clams (reserve liquid)
• 4 slices Thick-Cut Bacon (chopped)
• 3 tbsp Butter
• 1 Medium Yellow Onion (diced)
• 2 stalks Celery (diced)
• 3 cloves Garlic (minced)
• 3 tbsp Gluten Free All-Purpose Flour Blend
• 2 cups Clam Juice (from cans plus bottled if needed)
• 1 1/2 cups Chicken Broth (gluten free)
• 1 lb Yukon Gold Potatoes (cut into 1/2-inch cubes)
• 1 cup Heavy Cream
• 1 Bay Leaf
• 1/2 tsp Dried Thyme
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Fresh Parsley (chopped, for garnish)
• Oyster Crackers (gluten free, for serving)

How to Make

Step 1

Drain the canned clams over a bowl to reserve all the liquid. Set the clams aside. Measure 2 cups of clam juice, adding bottled clam juice if needed to make up the difference.

Step 2

Cook the chopped bacon in a large pot or Dutch oven over medium heat for 6 to 8 minutes until crisp. Transfer to a paper towel-lined plate and leave the bacon fat in the pot.

Step 3

Add the butter to the pot. Once melted, add the diced onion and celery. Cook for 5 minutes until softened. Add the garlic and stir for 30 seconds.

Step 4

Sprinkle the gluten free flour blend over the vegetables and stir for 1 minute to coat. Slowly pour in the clam juice and chicken broth while stirring constantly. Add the cubed potatoes, bay leaf, and dried thyme. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until the potatoes are tender.

Step 5

Stir in the heavy cream and the reserved clams. Cook for 3 to 4 minutes until the clams are heated through. Do not boil after adding the cream. Remove the bay leaf.

Step 6

Season with salt and black pepper. Ladle into bowls and top with the crispy bacon, fresh parsley, and gluten free oyster crackers.

Helpful Tips

Save Every Drop of Clam Juice

When you drain those cans of clams, pour the liquid through a fine mesh strainer into a bowl. This catches any bits of shell or grit that sometimes hide in canned clams, and it keeps your chowder smooth.

You need 2 full cups of clam juice for the recipe, and four cans usually don’t give you quite enough. Have a bottle of clam juice on hand so you can top it off. Most bottled clam juice is naturally gluten free, but double check the label just to be safe.

That clam juice is what gives the chowder its deep, briny flavor, so don’t skip this or try to substitute water. It makes a huge difference in the final taste.

Cook the Flour the Right Way

Gluten free flour blends can clump up fast if you’re not careful. When you sprinkle it over the vegetables, stir it around constantly for a full minute so it coats everything evenly and cooks out that raw, starchy taste.

After that minute, pour the clam juice in slowly, just a little at a time, while stirring the whole time. If you dump all the liquid in at once, you’ll end up with lumpy chowder that no amount of stirring will fix.

Different gluten free flour blends thicken at different rates. If your chowder seems a little thin after simmering, don’t worry. It will thicken more once you add the cream and let it sit for a few minutes off the heat.

Use Yukon Gold Potatoes

Yukon Golds are the best choice here because they hold their shape during simmering but still get creamy on the edges. That gives your chowder a nice thick body without the potatoes falling apart into mush.

Cut them into even half-inch cubes so they all cook at the same rate. If some pieces are bigger than others, you’ll end up with some that are still hard in the middle while the small ones have dissolved into the broth.

Start checking them around the 15 minute mark by poking a cube with a fork. They should be tender all the way through but not falling apart. Once they’re done, move on to the next step right away.

You Might Also Like

• Gluten Free Flaky Buttermilk Biscuits
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Crispy Fish & Chips
• Gluten Free Buttermilk Cornbread
• Gluten Free Chicken & Dumplings

Frequently Asked Questions

Can I use fresh clams instead of canned?

Absolutely. You will need about 4 pounds of fresh littleneck or cherrystone clams. Steam them in a cup or two of water until they open, then remove the meat and chop it up. Strain the steaming liquid through a fine mesh strainer to catch any grit and use that as your clam juice.

Just keep in mind that fresh clams cook quickly, so add the chopped meat at the very end like the recipe says for the canned clams. This way they stay tender and don’t turn rubbery.