A Delicious Seafood Chowder Recipe - Gluten Free
This seafood chowder recipe is adapted from The Cape Cod Table by Lora Brody. Though it is loaded with rich flavor, you may find it to be on the thinner side, especially if you are used to eating restaurant or canned chowder. If that's the case, feel free to thicken it with a bit more gf flour.
Ingredients
- 1 stick butter
- 1 large yellow onion peeled and chopped into medium dice
- 3 stalks celery with leaves, rinsed and cut into small dice
- 4 cups Yukon Gold potatoes cut into ¼-inch cubes
- 4 cups bottled clam juice
- 1½ pints 3 cups chopped fresh clams, drained, liquid reserved
- 2 cups whole milk
- 4 cups light cream
- Salt and lots of freshly ground pepper
- 3 tablespoons gluten free all purpose flour blend
- Cooked bacon crumbled for garnish (optional)
- Parsley for garnish (optional)
Instructions
- Melt the butter in a large pot over medium-low heat. Add the onion and celery and cook, stirring occasionally for 5 minutes, or until vegetables are soft and translucent.
- Add potatoes, clam juice and the reserved liquid from the clams. Raise heat, cover and bring to a boil, reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Make a slurry by whisking the flour blend with ¼ cup cold water. Whisk it slowly into the soup so no lumps form.
- Stir in milk and cream and cook for 5 minutes without letting it come to a boil. Add the clams and cook for 5 minutes more, still not allowing it to boil.
- Season with salt and pepper to taste and garnish with bacon and parsley, if desired. Serve immediately with gluten-free crackers.
Nutrition
Serving: 1portionCalories: 773kcalCarbohydrates: 84gProtein: 18gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 156mgSodium: 978mgPotassium: 1566mgFiber: 7gSugar: 17gVitamin A: 1864IUVitamin C: 61mgCalcium: 302mgIron: 3mg
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