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

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

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Description

Easy clam chowder made with canned clams!

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Instructions

• 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

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Notes

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!