Earls Clam Chowder Gluten Free Recipes

EARLS CLAM CHOWDER (GLUTEN FREE)

Steps:

• In a large frying pan over medium high heat, cook the bacon. When the bacon is almost crispy, add the onion, celery, carrots, tomatoes and spices.
• Lower the heat and cover, sweating until the carrots are soft.
• In a large saucepan, melt the margarine over medium heat.
• Add the starch and whisk.
• Add the vegetable stock, then the half and half, then the clam juice. Add bacon/vegetable mix.
• Heat to almost boiling, then cover and let simmer for 20 minutes.
• Add the clams and the cooked potatoes. Simmer just until heated thoroughly.

FAT FREE CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, combine the can of chicken broth, the diced potatoes, onion, celery, cayanne powder, garlic powder, the chicken boullion powder and the water. Bring to a boil, reduce heat and simmer until the veggies are tender. Combine 1/4 cup of the evaporated skim milk with the 3 tablespoons cornstarch and set aside. Add the remainder of the evaporated milk, the clams with their liquid, and the cornstarch mixture to the pan with the veggies. Cook and stir until thickened. Season to taste with salt and pepper.

CLAM CHOWDER (LACTOSE FREE)

Steps:

• In a large pot, sauté the bacon slices on Med/High heat until cooked through, remove them from the pan. Add the diced onions and add a pinch of salt and cook them for about 3-5 minutes and are almost cooked through.
• Add the potatoes and the flour and stir well. Cook the potatoes for about 8-10 minutes and start to soften. Add the canned clams, the milk, and the cornstarch. Stir well. Season the soup with some salt, pepper, and about a tsp parsley. You may now crumble the bacon and return them back to the pot, they add some great flavor but it can be optional.
• Turn the stove down to Medium heat and continue to cook the soup uncovered for about 15 minutes and the potatoes are cooked through.
• Serve with a dollop of butter and a sprinkle of paprika.