This sensational New England-style Clam Chowder is chocked full of minced clams, red potatoes, celery, leeks, shallots, and garlic in a rich, cream sauce seasoned to perfection. It's marvelous comfort food for fall and terrific for company dinners. Gluten free.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
NOTE: This will not turn out as well if you replace the cream and half-and-half with milk. The texture will break down while heating since there is not enough fat solids in 2% milk to hold its consistency.
NOTE: To get the consistency and taste necessary, don't eliminate the leeks or Old Bay Seasoning. If necessary, go out and buy some to make this recipe!
NOTE: We prefer this chowder very thick, but if you prefer it thinner, you can add more half-and-half or minced clam juice.
NOTE: You need the equivalent of three cups minced clams. Don’t go just by the weight of the can. A 6.5-oz. can of minced clams yields about ½ cup minced clams and about ½ cup clam juice. A 10-oz. can whole clams yields about 1 cup minced clams.
NOTE: Be sure to rinse and drain the clams well with water before adding to the stock pot.
NOTE: This can be made with either regular all-purpose flour or gluten free flour with good results either way.
© Can’t Stay Out of the Kitchen
Keyword clams, gluten free, main dish, potatoes, soup