• Recipe by
  • Prep time
    10 minutes
  • Cook Time
    30 minutes
  • Yield
    8 cups

Equipment: Classic Dutch Oven


4 slices bacon, chopped

1 tablespoon unsalted butter

1 cup celery, diced

2 large leeks, white parts only, quartered & thinly sliced

3 tablespoons gluten free 1:1 flour

2 russet potatoes, peeled and cubed

3 cups milk

1 cup chicken stock or bone broth

4 6.5 ounce cans chopped clams

2 bay leaves

1 teaspoon dried thyme

1 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

Fresh parsley, chopped


Place a fine-mesh strainer over a medium size bowl and strain 1 can of clams. Discard juice. Strain the remaining 3 cans of clams and reserve the juice. Set clams and juice aside.

In a large dutch oven, cook bacon over medium heat until fat is rendered and bacon is brown and crispy. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon drippings in the dutch oven. Set bacon aside.

Add butter, celery, and leeks to the Dutch oven and cook over medium heat until celery is translucent, about 6 to 8 minutes. Reduce heat to low and add gluten free flour. Stir constantly and cook for 1 to 2 minutes. Add the potatoes, milk, chicken stock, reserved clam juice, bay leaves, dried thyme, and salt, stir to combine. Bring to a boil, then cover and simmer on low until potatoes are fork-tender, about 8 to 10 minutes.

Discard bay leaves. Remove half of the soup from the dutch oven and add to a blender. Blend until completely smooth, then transfer puree back to the dutch oven. Add clams and season with salt and black pepper to taste.

Serve with bacon and fresh chopped parsley.

Clam chowder in white bowls

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Emily Chave