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Gluten Free Clam Chowder (or Chowdah)

It's been a weird month, to say the least. With the odd schizophrenic weather (hello, Wisconsin!), to the political chaos that has been unfolding, to people generally just acting like nutballs...I don't know what is going on today, but I am attempting to live my life without it all getting me down. Possible? I just don't know anymore...

What I do know is, that living in moderation and relatively simply as possible is sure success to a happy life. It is what is going on around us that we cannot control, but only how we react to it, that will ultimately be our fate. Too deep? Sorry.

Onto, the chowdah. I don't know why, but I can't say chowder without an odd Jersey accent. Chow-Daah...

We had one really warm day (yes, just one) that we hit 60 and I managed to get out there (out there-meaning the great outdoors). And I got my first run in, of the new year. It was rather pathetic. But, the first run usually is. I have signed up for another 5K in a week and there is no way it will be at all, "successful." I've been more motivated to stuff my face with Nutella Salted Brownies than to go out in this tundra and train. I'm already planning on drinking a Guinness with my auntie afterwards. It IS, a St. Paddy's Day run after all...

But due to the weather, I was craving some soul warming soup and had some clams and an over abundance of potatoes that I needed to use. Perfect! I received this recipe from a friend that asked me to make this for her several times, because she is too lazy to cook for herself. It is actually a super simple recipe and I have tweaked it a bit to my liking. Best served with crusty buttery bread, and watching The Monty Python & The Holy Grail.

Serves: 6.

Or yourself-6 times over...if you can't stomach most of humanity right now


4 TBS Butter

1/2 Chopped Large White Onion

1/3 Cup Flour (use GF All Purpose if gluten intolerant)

24 oz. Clams

1 tsp. Garlic Powder

3 Cups Clam Juice

4 Cups Potatoes (skinned)


2 Cups Half & Half

Salt & Pepper

Melt butter in a large pot. Add chopped onion. Sauté just till soft. Sprinkle flour over onions and stir till the flour is mostly absorbed. Add the clams, garlic powder and clam juice. Stir and simmer till the mix slightly thickens. Add the potatoes and cover and cook on Med-low (a simmer) till potatoes are soft (approximately 20 minutes). Add a dash of Worcestershire and turn off heat. Remove from burner and add the half & half. Sir well and season with salt and pepper-to taste. Eat.


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