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Gluten Free New England Clam Chowder

  • Author: Teri Delany
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 Servings 1x
  • Diet: Gluten Free


Creamy New England Gluten Free Clam Chowder is a rich and delicious comfort food that invites family and friends to come to the table and share the love. Use canned or fresh clams – it’s all good!



Choose Gluten Free, Non-GMO, & Organic ingredients.

Substitutions: Do you need suggestions to swap out an ingredient? Click here.


  • 28g (1 oz) Salted Butter (2T) or Avocado Oil


  • 1 Medium Leek, white and light green parts only – thinly sliced (onion works, too!)
  • 2 Medium Celery Stalks, sliced or diced as desired
  • 1 Garlic Clove, minced
  • 1 Shallot, minced
  • 1/2 tsp Extra Fine Pink Himalayan Salt (3gomit if using salted butter and broth)


  • 454g (16 oz or 1 lb) Yukon Gold or Russet Potatoes, cut into 1/2″ or 1.25cm pieces (about 3 medium)
  • 27g (1 oz) Flour Farm Organic Gluten Free Flour Blend (1/4 C spoon & level)use 1/3 C for thicker chowder
  • 946 ml (32 fl. oz) Stock or Broth of Choice (4 C or 1 qt)
  • If using fresh clams – omit the next two ingredients and refer to the note below
  • 236 ml (8 fl. oz) Clam Juice
  • 36.5 oz Cans of Chopped Clams, prepared – drain into a measuring cup and set aside clam juice
  • 2 Fresh Bay Leaves
  • 3 Sprigs Fresh Thyme
  • 23 Sprigs Fresh Parsley
  • 236 ml (8 fl. oz) Heavy Cream, Half & Half, or Dairy Free Milk (1 C)
  • Salt & Freshly Ground Pepper to Taste (we like to add Borsari Seasoning Salt)

Garnish (optional)

  • Fresh Parsley or other herbs such as Dill, Fennel Fronds, or Thyme, chopped
  • Steamed Fresh Clams, in the shell (about 1/2 lb or 227g fresh clams should be enough)
  • Bacon – see note below


Equipment: Digital Scale (preferred), Large Dutch Oven with lid, Knife & Cutting Board, Mixing Bowls, Measuring Cups & Spoons, Sturdy Spoon, Large Soup Bowls, Ladle

Before You Dive In Prep: Please read!

  • Prepare (steam) fresh clams, if using – see Notes below
  • If using canned clams, separate juice and strain into a separate bowl or measuring cup
  • Chop herbs for garnish
  • Slice leek and celery
  • Cut potatoes into 1/2″ cubes (1.25 cm)

Step 1: Melt the butter, (or heat the oil,) in a large dutch oven or stock pot over medium heat.

Step 2: Add the leek, celery, garlic, shallot and salt. Saute until vegetables are tender – about 10 minutes.

Step 3: Add the potatoes and flour. Stir frequently and cook for two minutes.

Step 4: Slowly pour in the broth and clam juice, (not the clams yet,) stirring briskly as you add the liquid to avoid lumps. Add fresh herbs. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork tender – about 15-20 minutes. Avoid overcooking potatoes.

Step 5: Remove bay leaves and herb sprigs from chowder. Use an immersion blender for about 3 pulses, (or more depending on how thick you desire your chowder,) to blend a bit of potatoes into the soup. Alternatively, scoop out about 1-2 cups of chowder and blend separately. Return the blend to the chowder.

Step 6: Stir in cream and clams. Bring chowder back up to a simmer and cook for 3 minutes. Season to taste with salt and pepper.

Step 7: Ladle hot chowder into bowls and garnish with chopped herbs. Serve immediately.



Bacon: This recipe does not contain bacon. If bacon is a must have in your chowder, begin by cooking four slices of your favorite bacon in the pot and use the grease instead of butter. Remove the cooked bacon, chop and set aside. Add the bacon with the clams or use as a garnish.

Fresh Clams: If using fresh clams, you will need about 5 lbs of freshly scrubbed clams. Bring 3 cups of water or broth to a boil in a large dutch oven or stock pot (broth adds a richer flavor). Add clams, cover the pot and steam in the liquid for about 5 minutes. Stir clams and remove any opened shells to a separate bowl. Continue to simmer and remove clams as they open. After a few minutes, all clams should be open. The few that remain shut need to be discarded. Remove the pot from the heat, and strain liquid into a measuring cup. Separate clams from their shells and chop if necessary. Strain any remaining liquid and add to the clam juice in the measuring cup. You should have (and need) about 2 1/2 cups (591 ml/20 fl oz). Fill the measuring cup with water to reach the required amount if short on clam juice. Special thanks to Carlsbad Cravings for how-to help.

Nutrition information provided below is for the recipe as written using organic salted butter, unsalted homemade chicken stock, and heavy cream. Each serving yields about 1.5 C (355 ml/12 fl oz).

  • Category: soup
  • Method: simmer
  • Cuisine: American


  • Serving Size: 1 Bowl
  • Calories: 330
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 11g
  • Cholesterol: 95mg

Keywords: Creamy New England Gluten Free Clam Chowder