Gluten-Free Clam Chowder
Briny clams and tender potatoes make a hearty, creamy chowder, finished with chives and a little lemon to cut through the richness.
Fits Celiac, Pregnancy, Toddlers and 5 more diets
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Ingredients
- 450 g fresh clams, scrubbed
- 250 g russet potato, peeled and diced
- 1 stalk celery, finely diced
- ½ cup yellow onion, finely chopped
- 1 tbsp olive oil
- 2 cups water
- 1 cup lactose-free whole milk
- 2 tsp cornstarch
- ½ tsp dried sage
- ¼ tsp black pepper
- ½ tsp salt
- 1 tbsp fresh chives, snipped
- 1 tsp lemon juice
Method
- Steam clams in water until shells open; discard unopened clams.10 min timer
- Remove and chop clam meat; strain and reserve cooking liquid.
- Brown chopped clams briefly in the pot, then set aside.2 min timer
- Soften onion and celery; add potatoes, sage, pepper, salt, and clam liquid.
- Simmer until potatoes are tender; stir in milk and cornstarch until thick.15 min timer
- Return clams to warm through; finish with lemon juice and chives.2 min timer
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Pregnancy recipes, Toddlers recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes.