Gluten-Free New England Clam Chowder
We might not think of this especially as a summer soup, but with new potatoes, onions and basil straight from the garden, nothing could be more suitable for the season.
  • 4 slices bacon, chopped
  • 2 green onions, chopped
  • 4 medium Norland or other red potatoes, chopped
  • 1 heaping tablespoon potato starch (or 2 tablespoons amaranth flour)
  • 2 cups milk
  • ¾ teaspoon sea salt
  • ½ teaspoon white pepper
  • 1 cup whipping cream
  • 2 142-g/5-oz cans baby clams with liquid
  • 1 small handful fresh basil, chopped
  1. Place a large, heavy saucepan over medium heat. Sauté bacon until crisp.
  2. Add green onions and potatoes. Sauté for a few minutes, using moisture from the vegetables to scrape the bottom of the pan.
  3. Sprinkle with potato starch or amaranth flour and stir briefly to blend.
  4. Add milk and stir to blend.
  5. Simmer, stirring frequently, for about 20 minutes or until potatoes are tender.
  6. Add salt and pepper to taste.
  7. Add clams with their liquid, and whipping cream.
  8. Heat and stir just until simmering. Do not boil or the clams will toughen.
  9. Sprinkle with fresh, chopped basil and serve immediately.

Traditionally the method calls for the potatoes to be peeled, but potatoes are much more nutritious with the skins included. Red potatoes seem to get some of their colour back when included in this recipe, which adds nice visual appeal with bits of bacon, onion and basil.

Using potato starch as a thickener is a simple way to make this traditional soup gluten-free. Alternatively, try 2 tablespoons of amaranth flour, which has an earthy flavour suitable for this soup. Don't want to experiement and don't care about gluten? Simply substitute 3 tablespoons of all-purpose flour.

Recipe by Speed River Journal at