This is one of my favorite winter lunch treats…

It’s an absolutely delicious New England Clam Chowder that is not too rich, but it’s still a marvelously smooth, creamy and filling dish… Perfect for a quick, 30-minute lunch when you’re pressed for time.

And, to make it even better, you have control over the size and number of chunks of clams, potatoes or other “stuff” that are in the chowder. So, no more bowls of soup out of cans with little or no clams or whatever in them… unless, of course, you prefer it that way.

And what can I possibly say about the potatoes? You can make them EXACTLY the size and shape that you want for wonderfully filling, texture-enhancing bulk… My husband loves the melding of the textures in this soup.

A full bowl of this gluten-free Clam Chowder makes a meal that will keep you, your children and your husband satisfied ’till dinner-time.

Or, have a cup of it with a salad for a truly health-conscious, weight defying mid-day snack which is sure to keep you going until supper.

It’s one of my 30 minute meals that make living gluten-free easy, delicious and fun!

New England Clam Chowder (Gluten-Free)

4 – 6 servings

Serving Size: 1-1/2 cups for a bowl, 1 cup for a lighter serving

Ingredients:

1 Tablespoon Oil (or use all oil or all butter)

1 Tablespoon Butter or Margarine

1 Cup Chopped Onion

1/2 Cup Diced Celery

3 Cups Yukon Gold Potatoes, cooked and cubed

1 Cup Water

1 Teaspoon Salt

1/8 Teaspoon Pepper

1/4 Teaspoon Dried Thyme

1 Tablespoon Dried Parsley

1 Whole Bay Leaf

3 Tablespoons Sweet Rice Flour (or Arrowroot Starch or Potato Starch)

1 Cup 1% low-fat milk (or your favorite type of Milk or Milk Substitute)

6 1/2 Ounce Can Chopped Clams (reserve broth)

Directions:

In a Dutch oven or heavy saucepan, heat the oil and/or butter over medium-high heat.

Add onion and celery; saute until onion is becoming transparent.

While cooking onions and celery, drain clams, reserving clam liquid and adding enough water to equal 1 cup.

Add cubed potatoes to onions and celery; continue to cook, stirring frequently, until heated through.

Add the reserved clam liquid with water added, the 1 cup water, and the salt, pepper, thyme, parsley and bay leaf.

Simmer, covered, about 20 minutes.

Remove bay leaf.

Blend flour into milk with a fork; stir into the pan with the potato mixture.

Cook over medium heat 10 minutes or until thickened, stirring frequently.

Stir in clams; heat through and serve.

This is one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as egg-free and refined sugar-free. It also can be casein-free, dairy-free, egg-free, lactose-free and/or nut-free, depending on the milk and oil/butter you use. It is suitable for a wheat-free diet and can be for a paleo diet, also.

Linked here:

Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday

Gluten-Free Homemaker’s Gluten-Free Wednesday

Miz Helen’s Country Country Full Plate Thursday.