Fall is a time for new beginnings and a breath of fresh air. The cool, crisp air finally seems to have reached Massachusetts. I love making soup any time of year, but there is something about fall in New England that makes me crave clam chowder. This is a family favorite.
The key to making this recipe is preparing all the ingredients and cookware before you start. Organization really helps when you make any recipe and the bonus is that you can pretend you have your own cooking show…or wait, that’s just me 😉. Preparation also is key to getting kids in the kitchen. If they are not old enough to chop, they can add ingredients and stir. Be their sous chef for the day and do the chopping before you try to involve them.
Gluten- Free New England Clam Chowder
About 4 pounds of large Quahog or Cherrystone clams, cleaned
7 sprigs of fresh thyme
6 slices of bacon, diced
2 Tablespoons of butter
1 medium onion, diced
2 cloves of garlic minced
4 cups of liquid/stock (usually about 3 cups of cooking liquid from the clams and make up the rest with seafood stock).
5 medium sized butter potatoes, peeled and diced
5 sprigs of thyme
¼ teaspoon of black pepper
Pinch of white pepper
1 cup heavy cream
Juice of ½ a lemon
Add clams to a soup pot over medium high heat and pour in enough water to cover the clams. Place thyme sprigs in water and put the lid on the pot. Bring to a low boil and cook about 10 minutes until all the clams open. Drain and save cooking liquid. Set clams aside to cool, rinse out pot. Place pot back on the stove and add bacon, onion, garlic. Sauté for about 5 minutes. Add cooking liquid, potatoes, thyme, black pepper and white pepper. Simmer for about 15 minutes until potatoes are soft. Mash potatoes to thicken the soup. Add the heavy cream and lemon juice. Stir, simmer for about 5 minutes and serve!
I haven’t yet found an oyster cracker that is gluten free, so I serve this with gluten-free Schar Table Crackers, Glutino Premium Rounds or with a gluten-free corn bread.
What is your family’s favorite soup? Follow this link for my favorites from 2016.