Gluten-Free New England Clam Chowder
By the Gluten Free Recipes team ·
This creamy, comforting gluten-free New England Clam Chowder is packed with tender clams, hearty potatoes, and savory aromatics. Each spoonful offers a rich, briny flavor with a velvety smooth texture, perfect for a chilly evening.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 11 ingredients — including olive oil, diced yellow onion, garlic — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free New England Clam Chowder: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free New England Clam Chowder: This recipe is naturally gluten-free by using cornstarch as a thickener instead of traditional flour and ensuring all stock and canned ingredients are certified gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 2 cups diced Yukon Gold potatoes
- 1 can chopped clams, undrained (about 6.5 oz)
- 4 cups certified gluten-free chicken or vegetable stock
- 1 cup half-and-half or heavy cream
- 2 tbsp cornstarch mixed with 1/4 cup cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the diced Yukon Gold potatoes to the pot and stir to coat them with the onion and garlic mixture. Cook for about 2-3 minutes, allowing them to slightly soften.
- 3
Pour in the certified gluten-free chicken or vegetable stock and the undrained chopped clams. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- 4
In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering chowder. Continue to simmer, stirring constantly, for about 5 more minutes, or until the chowder has thickened to your desired consistency.
- 5
Stir in the half-and-half or heavy cream, salt, and black pepper. Heat gently for a few more minutes until the chowder is warmed through, but do not allow it to boil after adding the cream. Taste and adjust seasoning as needed, then ladle into bowls and garnish with fresh chopped parsley before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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