Clam Chowder - Gluten Free
Clam Chowder - Gluten Free

Continue your huge love affair with clam chowder, without the gluten.
Clam Chowder - Gluten Free

Continue your huge love affair with clam chowder, without the gluten. And here is the good news … you can make homemade clam chowder better tasting and better for you than most “award winning” chowders out there - and let’s face it, there is a lot since organizations tend to hand out praise and status like fortune cookies. 

Clam chowder is suppose to be rich and substantial. Having your spoon stand straight up without falling over should not be the goal for this soup. The end result of clam chowder should be rich and creamy smooth, soft vegetables that melt apart in your mouth, and clams that are not rubbery. 

Ingredients

2 Tbls. olive oil
1 large onion, chopped
4 strips turkey bacon, chopped
5 stalks celery, chopped
3 medium potatoes, chopped in squares - divided
5 sprigs thyme
2 bay leaves
¼ tsp. Red pepper flake
1 box organic chicken stock - divided
2 cups whole milk
2 cans, clams minced (or fresh & rinsed repeatedly)
Salt & pepper
Instructions

STEP ONE:
In pot one, saute onion, celery and bacon in the oil over medium heat for 5 minutes. Add ½ of the potatoes, celery, thyme, salt & pepper, and red pepper flake. Just cover the veggies with stock, keeping the remaining stock for the other pot. Bring to a simmer, covered for 10 minutes until potatoes are tender.

STEP TWO:
While pot one is simmering, add the rest of the potatoes and stock to a smaller pot. Bring to a rapid boil for 10-12 minutes until potatoes are tender. Then puree by immersion hand blender or by putting in a blender until smooth. If you use a blender, cover the lid with a hand towel and hold tight. The pressure could spit the lid off. Yikes.

STEP THREE:
Remove bay leaves and thyme sticks, leaving the leaves in the soup. Add pureed potatoes, milk and clams (with liquid) to pot one. Stir, taste, re-season with salt & pepper, and serve.
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