Clam Chowder Recipe
A steaming bowlful of light clear broth-based chowder, acclaimed the best of its kind. Gluten free.
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Ingredients
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Chowder Base
Method
Chowder Preparation
- 1
Prepare the Clams
Rinse the fresh clams under cold water to remove any sand or grit. If any clams are open and do not close when tapped, discard them.
- 2
- 3
Cook the Potatoes
Add the diced potatoes to the pot, followed by the chicken or vegetable broth, bay leaves, thyme, salt, and black pepper. Bring to a boil.
- 4
Simmer the Chowder
Once boiling, reduce the heat to low and let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.
- 5
Add Clams
Stir in the prepared clams and continue to simmer for an additional 5-10 minutes, or until the clams have opened. Discard any clams that remain closed.
- 6
Final Seasoning
Taste the chowder and adjust seasoning with additional salt and pepper if desired. Remove bay leaves before serving.
- 7
Serve
Ladle the clam chowder into bowls and serve hot. Enjoy your delicious gluten-free clam chowder!
