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Gluten Free Clam Chowder

02 Sep

The recipe we used, roughly:

5 lbs clams, various sizes (cherrystone to quahog).

2 cups clam juice (acquired by clam steaming)

3 cups vegetable broth

3 cups 2% milk

2 cups heavy cream

6 stalks celery, chopped fine

1 white onion, chopped fine

6 tbs butter

2 lbs potatoes, peeled and diced

salt

pepper

6 sticks fresh thyme

1/2 cup corn starch

1. Wash clams thoroughly, then place in a covered pan with 1/2 cup water and steam over medium heat until all shells open.

  • Remove the clam meat from the shells and transfer to a bowl. Discard any unopened clams. Once all the clams have been shelled, slowly pour the clam stock over the clams, leaving the last tablespoon or so of stock along with any grit in the pot. Wash the pot out.
  • Agitate the clam mixture to allow any sand to settle to the bottom of the bowl, then let it sit for a minute to allow all the sand to settle to the bottom. Use your fingers or a slotted spoon to scoop the clams off the top of the liquid being careful not to disturb the sand at the bottom. Once you have all the meat separated, give the stock a few minutes to settle, then slowly pour the clam stock into a 2 cup liquid measuring cup, leaving the last bit of stock and any grit behind. You should have 2 cups clam juice

- Step 1 borrowed from: http://norecipes.com/blog/new-england-clam-chowder/#sthash.qFhyZk8p.dpuf

2. Saute the onion and celery in the butter until soft. Add the leaves from the fresh thyme toward the end.
3. Add the potatoes, broth, and clam juice. Cook over medium heat until potatoes are soft.
4. Chop clams finely. Add them, milk, cream, and corn starch, and heat until hot and fully blended.
5. Salt and pepper to taste. Add corn starch to thicken if necessary.
Serve with gluten free corn muffins!
This chowder came out very good, and we would both eat it again as is. However, we thought it could be improved a few ways. First, we’d slightly reduce the amount of celery and onion. Second, we thought it needed more liquid. We actually added the 3rd cup of broth and the 3rd cup of milk after eating our first servings, and it really seemed to improve the taste. The butter quantity was excessive, though the taste of butter was a pleasant element of the soup, so don’t cut it down too much, especially if adding extra liquid. Add milk and broth or clam juice in equal parts. Finally, we didn’t cut the clams small enough, so we’d chop them more finely next time.
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Posted by on September 2, 2013 in Uncategorized

 

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