Gluten-Free New England Clam Chowder with Bacon and Thyme

Why You’ll Love This Recipe

• Classic New England comfort: creamy, briny, and smoky in perfect balance.
• 100% gluten free without compromise—silky roux, fluffy biscuits, zero guesswork.
• Restaurant-worthy but approachable for weeknights; biscuits bake while the chowder simmers.
• Thoughtful technique keeps clams tender and potatoes perfectly creamy.

Grocery List

• Produce: Yellow onion, celery, garlic, Yukon Gold potatoes, fresh thyme, flat-leaf parsley (optional)
• Dairy: Unsalted butter, whole milk, heavy cream, buttermilk
• Pantry: Canned chopped clams (3 x 6.5 oz), bottled clam juice, gluten-free all-purpose flour blend (with xanthan gum), gluten-free low-sodium chicken stock, gluten-free baking powder, baking soda, sugar, kosher salt, black pepper, bay leaf, thick-cut smoked bacon (gluten free)

Full Ingredients

For the New England Clam Chowder

• 6 slices thick-cut smoked bacon, chopped (confirm gluten free)
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 2 garlic cloves, minced
• 3 tbsp gluten-free all-purpose flour blend (with xanthan gum; if your blend lacks it, add 1/4 tsp xanthan gum)
• 2 cups bottled clam juice
• 3 (6.5-oz) cans chopped clams, juices reserved
• 1 cup gluten-free low-sodium chicken stock (or water)
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• 1 cup whole milk
• 1 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp chopped flat-leaf parsley, for garnish (optional)

For the Gluten-Free Biscuits

• 2 cups gluten-free all-purpose flour blend, spooned and leveled
• 1 tbsp gluten-free baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 tsp sugar
• 6 tbsp cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup cold buttermilk, plus 1–2 tbsp as needed
• 1 tbsp melted unsalted butter, for brushing

Step-by-Step Instructions

Step 1: Preheat and prep

Position an oven rack in the center and heat to 425°F. Line a rimmed baking sheet with parchment. Dice the onion and celery, mince the garlic, peel and 1/2-inch dice the potatoes, and pick the thyme leaves. Open the canned clams and strain, reserving all the juices in a measuring cup. Measure remaining liquids. Keep the butter for the biscuits and the chowder cold until needed.

Step 2: Make and shape the gluten-free biscuits

In a mixing bowl, whisk the gluten-free flour, baking powder, baking soda, salt, and sugar. Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized bits remain. Stir in 3/4 cup cold buttermilk just until a shaggy dough forms; add 1–2 tbsp more if needed. Turn out onto a lightly floured surface (use GF flour), pat to a 3/4-inch thick rectangle, and cut 8 rounds with a 2 1/2-inch cutter (press straight down without twisting). Transfer to the prepared sheet and refrigerate or freeze for 10 minutes while you start the chowder.

Step 3: Crisp bacon and sauté aromatics

In a large Dutch oven over medium heat, cook the bacon until crisp, 7–8 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 2 tbsp drippings. Add 2 tbsp butter to the pot. Stir in onion and celery with a pinch of salt; cook, stirring, until softened, 4–5 minutes. Add garlic and cook 30 seconds until fragrant. Stir in the thyme.

Step 4: Make a gluten-free roux

Sprinkle the gluten-free flour over the vegetables. Cook, stirring constantly, for 2 minutes to remove the raw taste; it should look moist and slightly foamy but not brown. Gluten-free roux thickens quickly, so keep the heat moderate.

Step 5: Build the chowder base

Gradually whisk in the bottled clam juice, the reserved clam liquid, and the chicken stock, scraping up any browned bits. Add the bay leaf. Bring to a gentle simmer over medium heat, whisking to keep the mixture smooth.

Step 6: Simmer potatoes and bake the biscuits

Add the diced potatoes, return to a simmer, then reduce heat to maintain a gentle bubble. Cook uncovered, stirring occasionally, until the potatoes are tender but not falling apart, 12–15 minutes. While the potatoes simmer, bake the chilled biscuits at 425°F for 12–15 minutes, until tall and golden brown. Brush hot biscuits with melted butter and keep warm.

Step 7: Finish with clams and cream

Reduce the chowder to low heat. Stir in the milk, cream, and chopped clams. Warm gently for 3–5 minutes, stirring often; do not boil, which can toughen clams and cause dairy to separate. Stir in half the crispy bacon. Remove and discard the bay leaf. Taste and season with pepper and salt as needed (clam juice is salty, so add salt last).

Step 8: Serve

Let the chowder rest 5 minutes to thicken slightly. Ladle into warm bowls and top with the remaining bacon and a sprinkle of parsley or extra thyme. Serve immediately with warm gluten-free biscuits for dunking.

Pro Tips

• Add liquids slowly to the gluten-free roux while whisking to keep the chowder silky and lump-free.
• For the creamiest texture, use Yukon Gold potatoes and cut them into even 1/2-inch cubes so they cook uniformly.
• Clams go in at the end—just heat through to keep them tender.
• Keep biscuit ingredients cold and the dough minimally handled for tall, flaky layers.
• Use low-sodium stock and season at the end; clam juice and bacon already bring salt.

Variations

• Fresh clam version: Steam 3 lb littleneck clams in 1 cup water until they open; strain, chop meat, and use the strained liquor (plus bottled clam juice as needed) in place of canned juices.
• Lighter dairy: Swap the 1 cup heavy cream + 1 cup milk for 2 cups half-and-half. The chowder will be slightly less rich but still creamy.
• No pork: Skip bacon. Start with 3 tbsp butter and add 1/4 tsp smoked paprika for subtle smokiness.

Storage & Make-Ahead

Refrigerate chowder in an airtight container up to 3 days. Reheat gently over low heat, stirring often—avoid boiling. Chowder doesn’t freeze well due to potatoes and dairy. Biscuits are best fresh, but unbaked cut biscuits can be frozen on a sheet, then stored in a bag up to 2 months; bake from frozen at 425°F for 15–18 minutes. To get ahead, chop vegetables and potatoes up to 24 hours in advance and store refrigerated (potatoes submerged in cold water).

Nutrition (per serving)

Approximate for 1 bowl chowder (about 1 1/3 cups) + 1 biscuit: 565 calories; 33g fat; 47g carbohydrates; 3g fiber; 17g protein; 1120mg sodium. Values will vary based on brands and exact portions.