If you’ve ever been to the Seattle waterfront, you’ll know Ivar’s. This famous restaurant and fish and chips bar overlooks the Puget Sound. It not only provides gorgeous views and delicious seafood, but entertainment as you watch the french fry swiping seagulls. (No kidding, watch out for the gulls.) According to their delicious cookbook, Ivar’s sells nearly 2 million orders of cod and chips every year!
I love Ivar’s for their food, family-friendly atmosphere and good humor. But since I went gluten-free just over a year ago I could no longer savor a delicious cup of their famous white clam chowder. Like most creamy thick soups, it’s traditionally thickened with flour. 🙁 It reminds me of those san francisco restaurants with a view that my friend told me about when she went to try their clam chowder.
Since 1938, Ivar’s has been a Seattle fish-n-chips institution
But “keep clam” (as Ivar would say)! I’ve created an equally delicious gluten-free chowder at home that is is inspired by their traditional white clam chowder recipe found in Ivar’s Seafood Cookbook. (This is one of my favorite cook books by the way. I highly recommend it. Get it through Amazon here:)
Thanks Ivar’s for inspiring this recipe. 🙂
- 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
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).
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.
Reduce the heat to low. Cover and simmer for about 20 minutes or until the vegetables become fork tender.
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.
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.