Gluten free clam chowder. New England Clam Chowder, a classic soup dish perfect for any time of the year. This delicious clam chowder recipe is both easy and gluten free! Gluten Free Clam Chowder is the gluten free version of your favorite soup.
This Gluten Free Crock Pot Clam Chowder is so easy to make and a perfect fix it and forget it meal whether your struggling through sleep deprived nights or busy days. It requires so little effort and is full of flavor. This easy, gluten-free, low carb clam chowder recipe is creamy and healthy at the same time. You can cook Gluten free clam chowder using 15 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Gluten free clam chowder
- You need 2 cans of mince clams.
- It's 2 cans of chopped clams.
- You need 1 bottle of clam juice.
- Prepare 1 quart of heavy cream.
- Prepare 1 of diced white onion.
- Prepare 1/2-1 stalk of celery finely chopped.
- You need 1/2-1 of full carrot finely chopped.
- Prepare 1 bag of frozen salad shrimp.
- You need 4-8 of white potatoes cubed.
- Prepare 4 oz of chopped mushrooms.
- You need 4-5 slices of bacon.
- It's to taste of Salt and pepper.
- It's 1/2 teaspoon of garlic powder, onion powder, paprika, Oregano,.
- You need of and Tarragon.
- You need of corn starch.
Keyword chowder, clam, dairy-free, gluten-free, keto, low carb, nut-free, paleo, sugar-free. It's not as thick initially but gets thicker with time (especially by the next day). With a bowl of this soup in front of me I don't even mind the wintery storms or horrible weather. In a large dutch oven, brown bacon until crispy over medium heat.
Gluten free clam chowder step by step
- Chop the onions, mushrooms, potatoes, and bacon..
- In a large pot place in the chopped bacon, stir constantly once browned and rendered remove and place on paper towels to drain..
- Add onion, mushrooms celery and carrots to the pot and cook for about 5 to 7 mins until tranloosent, add you spice mix about half way through. Add the potatoes and mix in for a few more mins..
- Add the clam juice until it is covering all that is in the pot. Bring to a boil and then reduce to a simmer and cook for 30 minutes min. Take a cup of the broth and mix in some corn starch at about 15 minutes mark. 10 minutes before serving add shrimp and clams and the heavy cream and simmer..
Transfer to a paper-towel lined plate; set aside. Broth: The broth can be one or a combination of clam broth (from thawed frozen clams or canned clams), fish stock, Homemade Chicken Stock, tomato juice or water. You can use homemade stock or packaged stock. If using packaged, ensure it is labeled gluten free. Try and choose a higher quality one, preferably with wild caught fish, and organic other ingredients, with less or no food additives.
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