Sunday, June 24, 2012

Awesome Gluten Free Clam Chowder Recipe, lower calories

No matter what the season, Clam Chowder hits the spot!
Homemade gluten free chowder is so easy and so good! Chop the bacon and fry slowly until crisp in a large heavy pot or use turkey bacon fried with a little olive oil.
Drain the grease from the pot and add diced onion and celery, saute until tender.  Add the garlic to the pan.  Saute on low for 3 min.
Add the juice from 2-3 cans of chopped clams to the pot while scraping up the browned bits, (reserve clams for later)
Now add the milk, butter if using, parsley, clams, bacon and seasonings.  Simmer until the flavors come together. Thicken with cornstarch mixture, simmering and stirring often.

Easy on your budget and fancy to boot!  I serve this to company with a big green salad and my Gluten Free Millet French Bread Baguettes. It's always a hit!
Awesome Gluten Free Clam Chowder

Makes 4 large servings

Ingredients:

  • 1/2 pound  gluten free, nitrate free bacon or turkey bacon, chopped
  • 1 onion, diced
  • 1 clove of garlic, minced-opt
  • 3 stalks of celery, diced
  • 5 medium red potatoes, washed and diced (or 3 russet) or for low carb use cauliflower
  • 3 cans chopped clams in clam juice
  • 4 cups of 2 % milk  (I like enough milk in to fill the pot 1/2 way)
  • 1 tablespoon butter, opt
  • Salt and pepper to taste
  • 2 teaspoons Old Bay
  • fresh parsley stems removed and chopped
  • 4+ tablespoons cornstarch (use more if you like your chowder thick) 


Instructions:
  1. Chop the bacon and fry slowly until crisp in a large heavy pot or for lower calorie, use turkey bacon fried with a little olive oil.
  2. Remove from pan and drain on paper towels.
  3. Drain most of the grease from the pot-  Reserve a little of the grease in the pan.  
  4. Add diced potatoes, onion and celery and saute until tender.  
  5. Add the garlic to the pan.  Saute on low for 2 min or so 
  6. Add the juice from 3 cans of chopped clams to the pot while scraping up the bits, (Reserve clams for later)
  7. Add a little water, if needed, to barely cover the potatoes and cook for 6-8 min or until almost tender. 
  8. Now add the milk, butter, parsley, clams, bacon and seasonings.
  9. Stir the cornstarch in a small bowl with little more milk until smooth.  
  10. Slowly add cornstarch mixture to your simmering soup,stirring until the soup thickens.  You can add more depending on how thick you like your chowder.   
  11. Simmer until the flavors come together and the potatoes finish cooking. 

10 comments:

  1. Nice informative blog, thanks for sharing.

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  2. Clam chowder. YUM! Looking forward to the details.

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  3. I tweeked the recipe a little, but soooo grateful for this! Honestly, I didn't really know where to start. Thank you so much for sharing the recipes.

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    Replies
    1. I'm so glad you like it! Thanks for commenting. It means a lot to me. xx

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  4. Fabulous! Even my non-gluton husband loved it!

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    1. Hi Phyllis, that's wonderful! Thanks so much for letting me know. Now you got me in the mood too and I need to make some! :) Have you tried my new French Bread Baguette's? They would be perfect with this soup. Here's the link http://glutenfreehomebakery.blogspot.com/2014/01/gluten-free-paleo-french-bread.html
      Have a great day!

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  5. Fabulous! Even my non-gluton husband loved it!

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    1. Thanks Phyllis, Sorry I missed your lovely comment. I agree! I'm thrilled when my non-gluten free husband is happy too :)

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  6. I just made this tonight. It was so delicious! I used rice milk because it's what I had. It was good but next time I would probably use regular milk.

    Thanks for the recipe and the easy to follow instructions!

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    Replies
    1. Hi Courtney! I'm so glad you liked it. Thanks for the info on the rice milk. I'm sure that readers with lactose intolerance will be interested to see it works as well. Have a great day!

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Thank you for taking the time to comment! I'll get back to you shortly. Ali

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