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 gluten-free lunch to last till dinner, or a cup of it with a salad will do the same. It’s one of the 30 minute meals that makes living gluten-free easy.
- 1 Tablespoon Oil (or use all oil or all butter)
- 1 Tablespoon Butter or Margarine
- 1 Cup Chopped Onion
- 1/2 Cup Diced Celery
- 3 Cups Yukon Gold Potatoes, cooked and cubed
- 1 Cup Water
- 1 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/4 Teaspoon Dried Thyme
- 1 Tablespoon Dried Parsley
- 1 Whole Bay Leaf
- 3 Tablespoons Sweet Rice Flour (or Arrowroot Starch or Potato Starch)
- 1 Cup 1% low-fat milk (or your favorite type of Milk or Milk Substitute)
- 6 1/2 Ounce Can Chopped Clams (reserve broth)
In a Dutch oven or heavy saucepan, heat the oil and/or 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 the pan with the potato mixture.
Cook over medium heat 10 minutes or until thickened, stirring frequently.
Stir in clams; heat through and serve.
This is one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as egg-free and refined sugar-free. It also can be casein-free, dairy-free, egg-free, lactose-free and/or nut-free, depending on the milk and oil/butter you use. It is suitable for a wheat-free diet and can be for a paleo diet, also.
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Gluten-Free Homemaker’s Gluten-Free Wednesday
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