Super simple, creamy, and flavorful clam chowder! This delicious chowder is made using canned clams for minimal prep and a more budget-friendly option, and it’s also gluten free!

I snuck in some extra carrots and celery into the soup to up the veggies a bit (per usual!), and made sure to keep the process as simple as possible. I’ve always been intimidated to make clam chowder for some reason- I couldn’t believe how easy and perfect this turned out to be!

We actually made it twice in one week because we are so obsessed 🙂

If you want to see a video for this recipe, head to this link!

This is such a perfect cozy weeknight meal. I truly cannot get enough of this clam chowder. I am SO excited to hear what you guys think of this one! Enjoy! xo

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Easy Clam Chowder (gluten free)

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: Lunch, Dinner


Easy clam chowder made with canned clams!


  • 5 slices of bacon, diced
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 3 large carrots, diced
  • 2 stalks of celery, diced
  • 2-3 cloves of garlic, minced
  • 1/2 tsp dried thyme
  • Salt + pepper
  • 3 tablespoons gluten free all-purpose flour
  • 1 cup whole or 2% milk
  • 1 cup low sodium vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup heavy cream
  • Fresh parsley, finely chopped


  1. Strain clams over a bowl (don’t discard the juice!) and set aside.
  2. Heat a large Dutch oven. Add bacon and cook 5-7 minutes, until crispy. Remove and set aside on a paper towel lined plate. Carefully drain bacon grease but leave 1 tbsp in pot.
  3. Return to medium heat and add butter. Stir in onion, carrots, and celery. Cook for 3-5 minutes, stirring occasionally.
  4. Stir in garlic and season with thyme, salt, and pepper.
  5. Add veggie stock, milk, reserved clam juice, bay leaf, and potatoes. Bring to a boil, then reduce to a simmer, stirring occasionally, for 15-20 mins until veggies are fork-tender.
  6.  Reduce heat and stir in heavy cream and chopped clams. Turn off heat, remove bay leaf, and stir in a handful of chopped parsley. Serve with bacon and enjoy!

Gluten Free, Lunch + Dinner, Recipes


Jan 15, 2023

Easy Clam Chowder (gluten free)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Cassie says:

    wonderful recipe… only, when do you add in the flour?

    • Terri Gonzalez says:

      I used tapioca starch. added it to the celery, carrot, onions after I added garlic but before all the liquids. the flour with the butter and celery, carrots, onions make a roux before all the liquids.

  2. Carissa says:

    When do you use the flour?

  3. Susan says:

    When do I add the flour?

  4. Lauren Bell says:

    Hi Mia! Looking forward to testing this recipe out but the flour step isn’t included in the current recipe you have posted here. When does that step happen?

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Simple. Attainable. Gathered Nutrition.