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Quick and Easy Clam Chowder

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Quick and Easy Clam Chowder is one of those meals that seems to make any day just a tad bit better. This hearty meal is naturally gluten-free and abundant with flavor. Although my family enjoys it as is, feel free to garnish each bowl with a little bit of crispy chopped bacon. Either way, it’s a bowl of steamy creamy deliciousness. 


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Pan of Quick and Easy Clam Chowder

Before we begin, you can easily make this clam chowder on the thicker side simply by adding a little more corn starch. Also, if you are allergic to corn like I am you can substitute arrowroot for corn starch. It a great thickening alternative and it’s also naturally gluten-free.  

Quick and Easy Clam Chowder ready to serve

Depending on your serving size, one recipe should yield approximately four (2 cups, each) servings. The chowder will possibly serve six, especially if you serve it with crackers, a side salad, and perhaps a slice of warm homemade oatmeal bread or cream cheese biscuits

An Autumn Harvest Salad with Hot Bacon Dressing is wonderful served alongside any soup or chowder. 

Hot bowl of clam chowder

I always use a can of gluten-free chopped clams. Gluten-free whole baby clams also work well in this chowder. Although I think most brands are naturally gluten-free it’s always wise to read the labels.

Close-up of spoonful of clam chowder

See how every bite is loaded with chunks of potato, carrots, onion, and clams? Mmm! So good! 

Quick and Easy Clam Chowder
Yield: Approx. 2 Quarts

Quick and Easy Clam Chowder

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A steamy hot bowl of creamy clam chowder really hits the spot on a chilly day. This recipe is naturally gluten-free and loaded with flavor!

Ingredients

  • 2-quarts chicken broth (I make my own homemade naturally gluten-free chicken broth from scratch)
  • 3 cups cubed potatoes
  • 2 cups chopped carrots
  • 1/2 cup diced onion
  • 1 tablespoon fresh or dried parsley
  • salt and pepper to taste
  • 1 can (10-ounce) chopped clams + juice (be sure to use a gluten-free brand)
  • 3/4 cup cubed process cheese (be sure to use a gluten-free brand of cheese)
  • 1 1/2 cup milk
  • 2 tablespoons corn starch or arrowroot

Instructions

  1. In a large saucepan, combine chicken broth, potatoes, carrots, onion, parsley, salt, and pepper. Bring to a low boil. Cover and cook until potatoes and carrots are tender (about 15 minutes). Reduce heat to simmer.
  2. Add clams + their juice, cheese, and milk. Stir until cheese is thoroughly melted.
  3. In a small bowl, combine corn starch and just enough water to make a thin, smooth paste. Gradually add to the soup, stirring constantly until thickened.
  4. Optional: garnish with crispy chopped bacon
  5. Serve hot.

Notes

To make a thicker chowder use more corn starch. Whisk it into a little water and gradually add to chowder (stirring constantly) until you reach the desired consistency.

Enjoy! 

Linda 

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