Gf Award Winning Clam Chowder Recipe

If using fresh clams

Rinse and scrub clams under cold water to remove grit. In a large pot, add clams and 240 ml water. Cover and bring to a vigorous simmer over medium-high heat. Steam until clams open, about 6–8 minutes. Remove clams as they open to prevent overcooking. Reserve the cooking liquid by straining through a fine mesh sieve lined with cheesecloth into a bowl; discard any clams that did not open. Remove clams from shells (reserve a few in shell for garnish if desired) and coarsely chop. Set clam meat and reserved strained liquid aside.

If using bottled clams

Drain clams into a bowl, reserving the juice. Do not discard the juice. Coarsely chop clams and set both clams and juice aside.

In a large, heavy-bottomed pot or Dutch oven over medium heat, add the diced nitrite-free bacon. Cook, stirring occasionally, until the fat renders and bacon is crisp but not burned, about 8–10 minutes. Using a slotted spoon, transfer about two tablespoons of crisped bacon to a small bowl for garnish and leave the rendered bacon pieces in the pot. If the pan is overly greasy, remove all but 2 tablespoons of fat; keep the fat in the pot.

Add the butter to the pot with the bacon fat and melt over medium heat. Add the finely diced onion, celery, and carrot. Sauté until vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle the gluten-free flour evenly over the softened vegetables and bacon fat. Stir continuously for 1–2 minutes to cook the raw flour taste and make a light roux. The mixture will bubble gently and begin to thicken.

Slowly whisk in the reserved clam juice (or bottled clam juice) and the 600 ml clam juice, followed by 240 ml water, scraping up any browned bits from the bottom of the pot. Add the bay leaf, thyme, and half of the chopped parsley. Bring to a gentle simmer and cook, stirring occasionally, for 8–10 minutes to allow the mixture to thicken and flavors to meld.

Add the diced potatoes to the pot, ensure they are submerged in the liquid, and simmer gently until potatoes are tender when pierced with a fork, about 12–15 minutes.

Reduce heat to low. Stir in the whole milk and heavy cream slowly, warming through but avoiding boiling (boiling can cause dairy to break). Add the chopped clam meat and continue to simmer gently for 3–4 minutes to heat the clams through and allow their flavor to meld with the chowder. Taste and adjust consistency: if too thin, simmer uncovered a few minutes; if too thick, add up to 60 ml additional milk or clam juice.

Season with sea salt (start with 1 1/2 tsp and add to taste), freshly ground black pepper, Worcestershire sauce, and lemon juice. Stir gently. Remove and discard the bay leaf.

Ladle chowder into bowls. Garnish each bowl with reserved crisp bacon pieces, a sprinkle of chopped parsley and chives, and a grind of fresh black pepper. If you kept a few clams in shell, place one on top for presentation. Serve immediately with gluten-free crackers or toasted gluten-free bread on the side.