New England Clam Chowder Recipe | Gluten Free Clam Chowder Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Prepare all ingredients and supplies before cooking.

Dice the bacon.

Dice the celery stalks.

Peel and mince the garlic cloves.

Peel, rinse, and dice the potatoes into 1/2 inch (1.3 cm) pieces.

In a soup pot, heat the oil and fry the bacon until crisp.

Remove the bacon with a slotted spoon and set aside, reserving the bacon drippings.

Add butter to the pot.

Add diced celery and onion, and cook for about 5 minutes, stirring.

Stir in minced garlic, dried oregano, dried parsley, and dried thyme, cooking for about 1 minute.

Add diced potatoes, toss to coat, and cook for about 2 minutes.

Stir in the clam juice and bay leaves.

Bring to a boil, then reduce to a simmer.

Simmer for 15 minutes, partially covered, stirring occasionally as it cooks.

After 15 minutes, press 4-5 times with a potato masher to create a creamy consistency.

Stir in heavy cream and fully cooked clam meat.

Season with salt and pepper.

Heat through for about 1-2 minutes.

Turn off the heat and discard bay leaves.

Cover the pot and allow to rest for 5 minutes before serving.

Chop fresh parsley leaves.

Ladle chowder into soup bowls.

Garnish with crispy bacon and chopped parsley.

Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens