Creamy Gluten-Free Clam Chowder (Dairy-Free)
Cozy up to a big bowl of creamy gluten-free clam chowder – it’s hearty, filling and perfect with slices of crusty bread or homemade crackers! Enjoy this delicious chowder as an appetizer or a main course. Totally dairy-free too.
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What is Clam Chowder?
Clam chowder is basically a soup that is made from clams, and is highly popular in the coastal areas of the United States.
There are two different types of clam chowders – with the main different being the base used to create the soup.
New England clam chowder (sometimes also called Boston clam chowder) is made with a base of milk or cream, and is thicker and richer, with a beige or pale yellow color.
On the other hand, Manhattan clam chowder is made with a tomato-based broth, and is lighter and more liquid in consistency, with a orange-red color from the tomatoes.
Today’s recipe is a gluten-free and dairy-free version of the first type of clam chowder, and while it can be eaten all-year round, is exceptionally comforting during the cooler months because it’s a thick and hearty soup that fills you and warms you up at the same time.
Why This Recipe Works:
- Simple Ingredients: The main ingredients for making this gluten-free New England clam chowder recipe are easily accessible at the local grocery store. (If you don’t have access to fresh clams, canned whole clams will work too.)
- Easy to Make: This cozy clam chowder is ready in under an hour, and is the perfect comfort food for seafood lovers during cold weather months.
- Totally Gluten-Free & Dairy-Free: The best part is that this tasty clam chowder is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy this clam soup without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this comforting gluten-free clam chowder.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Bacon: I fried bacon to get crispy bacon crumbles, but you may always used store-bought bacon crumbles instead. If you cannot eat pork, you may also use turkey bacon instead.
- Olive Oil: I like using extra virgin olive oil for the flavor. However, you can also other types of vegetable oil (such as canola oil, sunflower oil, avocado oil etc). Alternatively, you may also use the bacon grease from step 1 if you are frying your own bacon crumbles.
- Veggies: I used a mix of onions, celery and garlic, which are the vegetables that are traditionally used in clam chowder.
- Seasonings: For seasoning, we’re using just salt and ground black pepper. Alternatively, you may also add a pinch of garlic powder or onion powder if you like.
- Sauces: This recipe uses a combination of both hot sauce and worcestershire sauce to add plenty of flavor. If you are Celiac or gluten-intolerant, make sure to use gluten-free hot sauce or gluten-free worcestershire sauce. Not a fan of heat? Leave out the hot sauce.
- Chicken Broth: You may use either low-sodium chicken broth or chicken stock. Homemade or storebought chicken broth will be fine. Alternatively, you may also use fish broth or fish stock.
- Cream: New England clam chowder (also known as Boston clam chowder) is made with a base of cream or milk, and in this case, we’re using dairy-free heavy cream to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular heavy cream instead.
- Cornstarch: Since clam chowder is known for its thick and creamy texture, we mix cornstarch and hot water to form a cornstarch slurry to thicken up the chowder. If you are not Celiac or gluten-intolerant, you may also use regular all-purpose flour instead.
- Clam Juice: You can get store-bought clam juice (or make your own by reserving the liquid obtained when you steam clams, or use the liquid from a can of clams).
- Clams: You may use either steamed fresh clams or canned whole clams.
- Bay Leaves: Bay leaves add flavor to this chowder, so make sure you add them in.
- Potatoes: You may use the potatoes of your choice (such as Yukon gold potatoes, russet potatoes, etc.).
- Parsley: A sprinkle of fresh chopped parsley for garnishing adds both a pop of color and flavor to the clam chowder.
How to Make Gluten-Free Clam Chowder (Step by Step):
1. Fry Bacon Until Crispy
Fry the bacon strips in a frying pan without oil for 6-7 minutes until bacon is crispy on both sides, then pour away the bacon grease before transferring the fried bacon strips to a paper towel-lined plate and let cool.
Once cooled, crumble the crispy bacon slices into small pieces.
2. Sauté Veggies
Heat up the olive oil in a saucepan or soup pot over medium heat and sauté the onions and celery in the hot oil for 5 minutes, stirring occasionally.
Then add the minced garlic and cook for 1 minute, stirring well.
3. Add Seasonings & Sauces
Add the salt, black pepper, hot sauce and gluten-free Worcestershire sauce, then stir and cook for 1 minute.
4. Add Broth, Cream, Clam Juice & Bay Leaves
Add the the chicken broth, dairy-free heavy cream, clam juice and bay leaves.
5. Add Cornstarch Slurry
Combine the corn starch with two tablespoons of hot water and mix until the cornstarch is dissolved.
Add the cornstarch slurry to the saucepan, stirring, for 2 minutes, making sure there are no lumps of cornstarch.
6. Add Potatoes
Add the cubed potatoes and cook for 20 minutes more over medium-low heat until potatoes are tender and the chowder has thickened up.
7. Add Clams
Add the shelled clams 5 minutes before the end of cooking.
8. Serve and Enjoy
Garnish the gluten-free clam chowder with crumbled bacon and parsley and enjoy!
Dish by Dish Tips/Tricks:
- Fresh Clams or Canned Clams: You may use canned clams for convenience. However, if you do have fresh clams in their shells, you can simply steam the clams by placing them in a large pot with a little bit of water, then cover and cook over low heat for 7 to 10 minutes. Once the clams are cooked, their shells will open up.
- Clam Juice: You can either buy store-bought clam juice (or make your own by reserving the liquid obtained when you steam clams, or use the liquid from a can of clams).
- Clams in Shells for Garnish: I personally like serving this homemade clam chowder with some cooked clams in their shells, but that’s more of for an aesthetic sake.
Other Creamy Soups You’ll Enjoy:
- Cream of Mushroom Soup (Gluten-Free, Vegan)
- Easy Pumpkin Soup (Gluten-Free, Vegan)
- Cozy Potato Soup (Gluten-Free, Vegan)
Other Gluten-Free Appetizers to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Creamy Gluten-Free Clam Chowder (Dairy-Free)
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Cozy up to a big bowl of creamy gluten-free clam chowder – it’s hearty, filling and perfect with slices of crusty bread or homemade crackers! Enjoy this delicious chowder as an appetizer or a main course. Totally dairy-free too.
Ingredients
- 6 strips bacon
- 2 tablespoons olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon hot sauce
- 1 tablespoon gluten-free Worcestershire sauce
- 2 cups low-sodium chicken broth
- 1 cup dairy-free heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons hot water
- 1 cup clam juice
- 1 can (10 ounces) shelled whole clams in water, or 2 cups fresh clams, steamed
- 3 bay leaves
- 3 small potatoes, peeled and cubed
- Fresh chopped parsley, for garnishing
Instructions
- Fry Bacon Until Crispy: Fry the bacon in a frying pan without oil for 6-7 minutes until bacon is crispy on both sides, then pour away the bacon grease before transferring the fried bacon strips to a paper towel-lined plate and let cool. Once cooled, crumble the crispy bacon into small pieces.
- Sauté Veggies: Heat up the olive oil in a saucepan over medium heat and sauté the onions and celery in the hot oil for 5 minutes, stirring occassionally. Then add the minced garlic and cook for 1 minute, stirring well.
- Add Seasonings & Sauces: Add the salt, black pepper, hot sauce and gluten-free Worcestershire sauce, then stir and cook for 1 minute.
- Add Broth, Cream, Clam Juice & Bay Leaves: Add the the chicken broth, dairy-free heavy cream, clam juice and bay leaves.
- Add Cornstarch Slurry: Combine the cornstarch with two tablespoons of hot water and mix until the cornstarch is dissolved. Add the cornstarch slurry to the saucepan, stirring, for 2 minutes, making sure there are no lumps of cornstarch.
- Add Potatoes: Add the cubed potatoes and cook for 20 minutes more over medium-low heat until potatoes are tender and the chowder has thickened up.
- Add Clams: Add the clams, removed from their shells, 5 minutes before the end of cooking.
- Serve and Enjoy: Serve the gluten-free clam chowder with crumbled bacon and parsley. I personally like serving the clam chowder with some cooked clams in their shells, but that’s up to you.
Notes
Bacon: I fried bacon to get crispy bacon crumbles, but you may always used store-bought bacon crumbles instead.
Olive Oil: I like using extra virgin olive oil for the flavor. However, you can also other types of vegetable oil (such as canola oil, sunflower oil, avocado oil etc). Alternatively, you may also use the bacon grease from step 1 if you are frying your own bacon crumbles.
Veggies: I used a mix of onions, celery and garlic, which are the vegetables that are traditionally used in clam chowder.
Seasonings: For seasoning, we’re using just salt and ground black pepper. Alternatively, you may also add a pinch of garlic powder or onion powder if you like.
Sauces: This recipe uses a combination of both hot sauce and worcestershire sauce to add plenty of flavor. If you are Celiac or gluten-intolerant, make sure to use gluten-free hot sauce or gluten-free worcestershire sauce. Not a fan of heat? Leave out the hot sauce.
Chicken Broth: You may use either low-sodium chicken broth or chicken stock. Homemade or storebought chicken broth will be fine.
Cream: New England clam chowder (also known as Boston clam chowder) is made with a base of cream or milk, and in this case, we’re using dairy-free heavy cream to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Cornstarch: Since clam chowder is known for its thick and rich consistency, we mix cornstarch and hot water to form a cornstarch slurry to thicken up the chowder. If you are not Celiac or gluten-intolerant, you may also use regular all-purpose flour instead.
Clam Juice: You can get store-bought clam juice (or make your own by reserving the liquid obtained when you steam clams, or the liquid from a can of clams).
Clams: You may use either steamed fresh clams or canned whole clams.
Bay Leaves: Bay leaves add flavor to this chowder, so make sure you add them in.
Potatoes: You may use the potatoes of your choice (such as Yukon gold potatoes, russet potatoes, etc.).
Parsley: A sprinkle of fresh chopped parsley for garnishing adds both a pop of color and flavor to the clam chowder.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Soups
- Method: Stovetop
- Cuisine: American
MagnÃfica receta , muchas gracias
De nada!! Me alegro que te haya gustado!