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New England Clam Chowder (Gluten Free)

A cream and delicious soup full of clams and no gluten!

Course: Main Course, Soup
Cuisine: American, seafood, shellfish
Keyword: bacon, carrots, celery, chowder, clams, potatoes, soup
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2-1/4 cups clams fresh are best, but canned baby clams will work
  • 1/3 cup sliced carrots
  • ¼ cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup diced potatoes, cut into 1/2 inch pieces
  • 1/2 cup chopped, crispy bacon
  • 1 Tablespoon bacon fat (or butter)
  • 1 Tablespoon butter
  • 1/2 cup clam juice
  • 1 Tablespoon cornstarch
  • 1/8 teaspoon white pepper
  • generous pinch lemon pepper (three finger pinch)
  • 1/2 cup water
  • 1/2 cup cream
  • 1/8 cup Pernod
  • 4 teaspoons minced, fresh parsley
Instructions

  1. Sauté the vegetables in the butter and bacon fat until slightly tender. 

  2. Add the clams and bacon, continuing to cook for 3-4 more minutes. 

  3. Add the water and simmer for about 30 to 40 minutes, until the potatoes are fork tender.

  4. In a blender, add ½ cup of cream and ¼ cup of the clam and vegetable mixture.  Blend until smooth. 

  5. Pour back into the pan with the remaining cream and simmer for 15 – 20 minutes.

  6. Dissolve the cornstarch in the clam juice.  Pour the mixture into the pan and cook, stirring, until it starts to thicken.  It will not be super thick, just creamy in texture. 

  7. Add the Pernod and simmer for 15 more minutes, stirring occasionally.

  8. Serve immediately topped with 1 teaspoon of chopped parsley.

Recipe Notes

 

 

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