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Clam Chowder with Bacon
This recipe is truly a masterpiece, and it isn’t mine. Just gonna be straight up with that. It is my Dad and my stepmother’s recipe. They have worked diligently to create this (and eaten a lot of clam chowder in the process!). Years ago they started with a base recipe and changed out ingredients, one at a time, till they came up with the best recipe for clam chowder ever.
I did make one slight alteration to deglutenify (yes, that’s a word…a word I made up, but it works….if I keep using it I’m sure it will catch on!) and that is a simple switch of white flour for gluten free flour (I use GF Jules, you are welcome to use whatever you like, but I would not suggest using a bean based flour for this.).
Clam Chowder is not a want…it’s a need.
It really is a need. Clam Chowder with bacon is creamy, hearty, flavorful. It is perfect for a winter night (or in my case a night where it drops below 75). As always, just a few quick recipe notes.
The Bacon: If you use a cut that has a pepper crust, you probably don’t need any salt or pepper. Make sure to taste before adding any.
Onions and Celery: I hate chunks of onions and celery in my soup, so I always run it through my NutriBullet before dumping it in the pot. Just move fast because it will burn quickly. Have your broth ready to dump in.
Chicken Broth: Chicken broth is one of those tricky ingredients where gluten likes to hide. Read the ingredient label, so you don’t have any surprises.
I hope you enjoy this clam chowder as much as I do!
What is your favorite soup for the winter season?