New England Clam Chowder (Gluten-Free)
Not too rich, but creamy and filling, a bowl of this gluten-free New England Clam Chowder makes a lunch to last till dinner, or a cup of it with a salad will do the same.
Gluten-Free New England Clam Chowder
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Cup Chopped Onion
1/2 Cup Diced Celery
3 Cups Yukon Gold Potato, cooked and cubed
1 Cup Water
1 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Dried Thyme
1 Tablespoon Dried Parsley
1 Each Bay Leaf
3 Tablespoons Rice Flour
1 Cup 1% low-fat milk
6 1/2 Ounces Chopped Clams
In a Dutch oven or heavy saucepan, heat olive oil and butter over medium-high heat. Add onion and celery; saute until onion is becoming transparent. While cooking onions and celery, drain clams, reserving clam liquid and adding enough water to equal 1 cup.
Add cubed potatoes to onions and celery; continue to cook, stirring frequently, until heated through. Add the reserved clam liquid with water added, the 1 cup water, and the salt, pepper, thyme, parsley and bay leaf. Simmer, covered, about 20 minutes. Remove bay leaf.
Blend flour into milk with a fork; stir into pan. Cook over medium heat 10 minutes or until thickened, stirring frequently. Stir in clams; heat through and serve: 1-1/2 cups for a bowl, 1 cup for a lighter serving. (Makes 6 cups.)