Our 35-minute creamy gluten free clam chowder is the best meal when you are craving seafood but want to keep it cozy. It is a classic tried and true recipe with both milk and cream for an extra creamy base. It has been made by my mom for decades and is always a crowd pleaser.
I recently made this for my monthly Tonight's Table dinner party. The theme was fisherman core and it was the perfect main dish. I served the chowder with our gluten free buttermilk biscuits that I made into gluten free cheddar biscuits just for the occasion. They were great for dipping right into the soup. I also served it with this warm side dish - our balsamic drizzled, bacon topped warm red cabbage salad.
You will never need another clam chowder recipe and this is why
- In just 35-minutes this chowder comes together thick and creamy for a cozy bite in every spoonful. We found that it really doesn't need any extra simmer time as you want to keep the clams delicate.
- Everyday ingredients make this soup something that anyone can make because all of the ingredients can be bought in even the smallest of grocery stores. And while you are checking, grab what you need to serve it with this cold weather gluten free pumpkin bread.
- If you want a bit more of a kick, I found that adding a splash of hot sauce or a pinch of cayenne really elevates the flavor. The good news though, is that it doesn't have to be added to be great!
Let's grab everything you need to make it
Heavy Cream & Whole Milk: We use 4 cups in total and it makes the soup base so creamy!
Clams: You can certainly use fresh but honestly, the canned ones will work just as we'll and save you a lot of time.
Butter: We don't skimp here and for good reason - the butter makes it extra rich.
Bay leaf: In my opinion, this is the herb that gives it the perfect depth of clam chowder flavor you love.
Grab your stock pot and let's start cooking
Here's some great dessert options to make with this chowder
I love serving this clam chowder with a warm gluten free bread pudding (or our gluten free bread pudding) that is sure to finish this cozy meal with the coziest treat. I also love making this gluten free banana pudding because it is a no bake dessert that is so simple to make. For my fisherman core dinner party, I even served up our gluten free sugar cookies in the shape of lobsters.
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Creamy Gluten Free Clam Chowder
Ingredients
- 13 ounces chopped clams (it's roughly two small cans)
- 1 cup onion minced
- 1 cup celery minced
- 2 cups potatoes diced
- 1 ½ teaspoon salt
- 1 bay leaf
- ¾ cups butter
- 6 tablespoons cornstarch
- 1 cup water
- 2 cups whole milk
- 2 cups heavy cream
- ⅛ teaspoon black pepper
- salt and pepper to taste
Instructions
- Drain juice from the clams and reserve clams and juice separately. Put potatoes, onions, celery, 1 ½ teaspoons salt and bay leaf in a medium stock pot
- Pour clam juice over the vegetables and add just enough water to cover them
- Simmer over medium heat until all vegetables are tender then add in butter and melt
- Once melted, reduce heat and add milk and cream and heat until warm
- Whisk together water and cornstarch then slowly pour into the chowder mixture whisking as you pour it in
- Add in the clams and black pepper and let the chowder continue to simmer and thicken, stirring occasionally
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