Delicious gluten-free white clam chowder
Gluten free copycat Ivar's clam chowder
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
If you're gluten-free, "keep clam!" You too can enjoy a cup of delicious homemade white clam chowder - just like Ivar's famous clam chowder.
Course: Appetizer
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
Ingredients
  • 3-4 strips thick cut bacon
  • 1/2 cup onion diced*
  • 1/2 cup celery diced
  • 3/4 cup potatoes peeled and diced
  • 1 6 1/2 ounce can of clams reserve the clam juice
  • 3 tbsp unsalted butter
  • water as needed about 1/2 to 3/4 cup
  • 1 1/2 tbsp corn starch
  • 1 1/2 tbsp all-purpose gluten-free flour
  • 2 cups half and half cream warmed
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 1 tbsp Italian parsley finely diced
  • 1 tbsp fresh chives finely diced
Instructions
  1. In a large saucepan, cook the bacon over medium-high heat until it begins to crisp and most of the fat has rendered (about 7-8 minutes).
  2. Next, add the onion, celery and potato. Cook for about 2 minutes and add the reserved clam juice. Stir and scrape up any brown bits. Add just enough water to cover the vegetables. Turn up the heat and bring to a boil.
  3. Reduce the heat to low. Cover and simmer for about 20 minutes or until the vegetables become fork tender.
  4. In a medium-saucepan, melt the butter over medium-high heat. Add the cornstarch and gluten-free flour whisking constantly for about 2 minutes. Reduce the heat as necessary and slowly add the warmed half and half cream. Continue to whisk and cook for an additional 3 minutes or so. The mixture will thicken and should be a smooth consistency.
  5. Add the creamy sauce to the cooked vegetables and liquid. Add the clams, salt and pepper. Garnish each dish with a small amount of the fresh parsley and chives.
Recipe Notes

* For more flavor dimension, try a mix of leeks and onion, up to 1/2 cup combined.
I prefer Yukon Gold potatoes for their flavor.

Recipe courtesy of pineneedlesinmysalad.com
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