This chowder recipe has all of the flavors of a good Boston or New England style clam chowder. It is more brothy, rather than being heavy and thick with cream and flour.
I didn’t want to compromise the flavor, so this recipe is not dairy free. I used only a tablespoon of butter and one half cup total of 1/2 and 1/2. I also used rice milk so I was able to keep the amount of 1/2 and 1/2 down.
I used canned whole baby clams and was very pleased with how tender they were in the chowder. Be sure to wait until the end to add the clams or they could get rubbery in texture.
All and all, I think this is a very healthy and flavorful version of many people’s favorite soup.
I shared this recipe with Monday Mania at The Healthy Home Economist, Potluck Sunday at Mommy’s Kitchen, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, This Weeks Cravings at Mom’s Crazy Cooking, Soup-a-Palooza at Tidy Mom, Gluten Free Wednesdays at The Gluten Free Homemaker
Saute first 4 ingredients for a couple of minutes in a good sized saucepan or dutch oven:
4 slices of bacon, chopped small
1 Tblsp butter
2 cups chopped onion
12 cloves garlic, minced (4 Tblsp minced)
Add stock, potatoes, bay leaf, thyme, white wine, celery, white pepper, rice milk and 1/4 cup of the 1/2 and 1/2 and simmer until potatoes just start getting slightly tender.
2 cups chicken or fish stock
1- 1/2 cup potatoes, chopped
1 bay leaf
1/2 teaspoon dry thyme
1- 1/2 cup dry white wine (I used a reisling with a low alcohol content)
2 cups celery, chopped
1/4 teaspoon white pepper
1 cup rice milk
1/4 cup of 1/2 and 1/2
After chowder mixture cooks for 10 minutes or so, add remaining ingredients. You can thicken the chowder at the end if you wish with a little bit of gluten free flour (or Wondra if you don’t have an issue with gluten).
1/4 cup more dry white wine
1/4 cup more 1/2 and 1/2
1/2 cup more potatoes
1/2 cup more onions
2- 10 oz size cans of whole baby clams, including all clam juice/water from the cans. (I used Crown Prince brand clams)
Simmer until vegies are just done and serve garnished with a little bit of finely chopped parsley and a dash of paprika for color if you desire.
When reheating leftover chowder, just reheat the amount that you will be eating right then so the clams don’t get rubbery.