Warm, creamy, and packed with flavor, this Gluten-Free New England Clam Chowder is the ultimate comfort food, but wait until you see the edible bowls! This rich, velvety chowder is served in crispy, golden russet potato bowls wrapped in smoky bacon for an extra layer of deliciousness. This easy homemade recipe transforms a classic dish into something truly unforgettable.
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Why settle for just a bowl of chowder when you can eat the bowl, too? This creamy, thick, Gluten-Free New England Clam Chowder is loaded with tender potatoes, crispy bacon, sweet onion, and plenty of hearty clams. Served in golden, bacon-wrapped russet potato bowls, it’s a fun, crowd-pleasing twist on the classic recipe.
This recipe actually started with my son. He’d heard about clam chowder from a friend but couldn’t try it because it wasn’t gluten-free. I wanted to make a version he could enjoy, so I skipped the traditional roux to keep things simple. The result? This easy, gluten-free Boston clam chowder has all the rich, authentic flavor you’d expect and comes together easily.
If you love soup as much as we do, you will want to check out all of my delicious Gluten Free Soup recipes on the blog. I also have an incredible Gluten-Free Fish Chowder recipe if you like to include other types of seafood.
A Note From My Kitchen
I have made this gluten-free clam chowder recipe dozens of times. I have tested it with different types of potatoes and onions. I found the differences were minimal, but russet potatoes definitely thickened this soup better than a waxier variety. If you can’t find canned clams, you can swap any fish or seafood. For the edible potato bowls, you need to use russet potatoes because other varieties are not wide enough to hold soup.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Clams – I use canned clams because they are budget-friendly and packed with flavor. Be sure to save the liquid from the cans because the juice adds incredible depth of flavor to the chowder.
- Milk – For a rich, creamy chowder, use full-fat milk.
- Heavy Cream – Stick with heavy cream for the best texture. Avoid using half-and-half, as it will not give the same luxurious thickness.
- Bacon – Any type works, including turkey bacon. Look for smoky bacon, as it infuses the chowder with that signature flavor. I used Applewood smoked bacon.
- Onion – I prefer Hawaiian sweet onions, but you can also use yellow onions.
- Potatoes – Russet potatoes are my go-to for chowder. Their large size makes them perfect for the edible potato bowls! Look for wide russet potatoes so they hold more soup.
- Cornstarch – Used for thickening. You can substitute with potato starch or tapioca starch if needed.
- Seasonings – I keep it simple with paprika, fresh sage, salt, and ground black pepper to enhance the chowder’s savory flavor.
How to Make Gluten-Free Clam Chowder (Step-By-Step):
The first step is to prepare to make the potato bowls since they need baking time. If you are not making the potato bowls, skip this step.
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Step 1: Lay each potato down on its side and cut each russet potato in half. To keep them stable, slice a thin piece off the rounded bottom so the potato sits flat on the cutting board. Use a melon baller to carefully scoop out the center of each potato, creating a bowl shape
Remember not to scoop too deep! The potatoes will soften as they bake, and the soup can leak out if the bottom is too thin.
Step 2: Once the centers are scooped out, grab your raw bacon and some toothpicks. Wrap 1 to 2 pieces of bacon around the outside of each potato half, securing the ends with a toothpick.
After baking, the bacon will bond with the potato, and you can easily remove the toothpicks before serving. The above photo shows you what your crispy, bacon-wrapped potato bowls will look like once baked and ready to be filled with creamy clam chowder!
Step 3: Add the chopped raw bacon, onion, celery, and diced potatoes to a large soup pot. (Since you are cooking raw bacon, adding more oil is unnecessary.) Cook over medium heat, stirring occasionally, until the bacon is crispy and the vegetables are softened. Make sure the potatoes are fork-tender but not falling apart. They will finish cooking as the chowder simmers.
Step 4: While the bacon and veggies cook, make a cornstarch slurry to thicken the chowder. In a glass, whisk together a few tablespoons of cold milk and the cornstarch. Whisk until a smooth paste forms. By making a slurry, you avoid lumps.
Step 5: Add the milk, cornstarch slurry, canned clams with their liquid, and seasonings to the pot. Bring the chowder to a gentle boil, then cover and simmer on low for 30 minutes, stirring occasionally.
Once the chowder is thick and creamy, it is time to serve! Ladle the hot chowder into the edible potato bowls or traditional bowls. Serve with these Gluten-Free Breadsticks or Gluten-Free Garlic Knots!
How to Store Leftover Gluten-Free Clam Chowder:
Store leftovers in an airtight container in the refrigerator to keep your chowder fresh. It will stay fresh for up to 4 days. When ready to enjoy, thaw the soup overnight in the refrigerator or reheat it gently on the stove.
Freezing Tip: You can also freeze this chowder in single-serving portions using my favorite Souper Cubes. Once frozen, pop the cubes out, place them in a large freezer-safe zipper bag, and store them in the freezer for up to 3 months.
Frequently Asked Questions:
If you have questions, I have answers!! If you have a question that you don’t see here or that I haven’t answered in the post, please leave a comment, and I will respond to your question promptly.
I primarily use russet potatoes to make the edible potato bowls. They are also the best choice for the clam chowder because of their starchy texture, which helps thicken the chowder while keeping the potato chunks tender but not mushy.
Thickening chowder without flour is easier than you may think! Use cornstarch, potato starch, arrowroot starch, or tapioca starch. Any will work!
More Gluten-Free Soup Recipes:
You can fill these potato bowls with anything. If you don’t want to fill them with clam chowder, you can fill them with:
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Homemade Gluten Free Clam Chowder in Potato Bowls
Equipment
Ingredients
Potato Bowls
- 12 slices uncooked bacon
- 4 wide russet potatoes
For the Chowder
- 2 cups chopped potatoes
- ½ cup chopped cooked bacon * see note
- ½ cup chopped onion
- ¼ cup sliced celery
- 1 tablespoon olive oil
- 1 minced garlic clove
- 3 cups whole milk * see note
- 20 ounces canned clams 1 can drained, one can with liquid
- 2 cups water
- ½ cup heavy cream
- 1 tablespoon dried sage
- 1 teaspoon paprika
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch * see note
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Instructions
Potato Bowls
- Preheat the oven to 375° F.
- Cut 4 wide russet potatoes in half. To keep them stable, slice a thin piece off the rounded bottom so the potato sits flat on the cutting board. Use a melon baller to carefully scoop out the center of each potato, creating a bowl shape.
- TIP: Don't scoop too deep! The potatoes will soften as they bake, and if the bottom is too thin, the soup can leak out.
- Wrap the raw potato bowls with a slice of raw bacon. Use a toothpick to pin the bacon down. After baking, the bacon will bond with the potato, and you can easily remove the toothpicks before serving.
- Bake the potatoes for 40-45 minutes until soft.
Chowder
- In a large soup pot, add the 4 chopped slices of raw bacon, 1/2 cup chopped onion, 1/4 cup sliced celery, 1 minced garlic clove, 1 tablespoon olive oil, and 2 cups chopped potatoes. Cook over medium heat, stirring occasionally, until the bacon is crispy and the vegetables are softened.
- While the bacon and veggies cook, make a cornstarch slurry to thicken the chowder. In a glass, whisk together a few tablespoons of cold milk and the 2 tablespoons cornstarch until smooth.
- Add 3 cups whole milk (less the 2 tablespoons used to make the slurry), cornstarch slurry, 2 cups water, 20 ounces canned clams with the liquid from one can (drain the other), 1/2 cup heavy cream, 1 tablespoon dried sage, 1 teaspoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper to the pot. Bring the chowder to a gentle boil, then cover and simmer for 30 minutes, stirring occasionally.
- Remove the potatoes from the oven, remove the toothpicks.
- Once the chowder is thick and creamy, it’s time to serve! Ladle the hot chowder into the edible potato bowls or traditional bowls.
Notes
-
- I recommend using full-fat milk to keep this soup creamy.
- I like to use canned clams because you can get a lot of clams for a very low cost.
- Drain one can, but use the clam juice from the second can.
- You can use any type of bacon, including turkey bacon, to keep this lower fat.
- You can make a slurry to thicken this chowder with cornstarch, potato starch, or tapioca starch.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old November 2018 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
There were 2 inconsistencies in the instructions that I had some problem with. One is the ingredient list sausage cooked bacon and then the instructions say raw bacon. The other is it says to add the slurry with all of the liquids then says to add the cornstarch after it is done cooking. I’m hoping for some clarification on those please.
Hi Kristen, it is actually both. You dice and cook the bacon for the soup. The whole raw bacon is for wrapping around the edible potato bowls if you want to make that. I hope this helps.
Couple questions. The ingredients shows 1/2 cup of heavy cream but doesn’t mention it anywhere in the recipe. Also the notes talk about gluten free flower but also does not mention that in the ingredients or in the recipe steps. Just curious
Hi Jeff, add it when you add the slurry and the rest of the milk. I clarified this in the recipe as well. Thank you.
Has anyone made this with coconut milk (canned)?
I haven’t seen anyone say they used canned coconut milk in this recipe.
Yummy and easy. I added salt and pepper. I substituted riced cauliflower for the potatoes. Did not use bacon so its could be meatless for Lent. Very pleased. Thanks!
I love that the cauliflower worked so well. It sounds wonderful.
Our family prefers a simple, non-creamy soup. Our ingredients are like yours, except we don’t use cream or any thickener, and we use low-fat milk if that’s what we have. No potato bowls, of course.
We learned to make clam chowder while we lived in Boston. Others add canned tomatoes for Manhattan clam chowder. That’s pleasant, too.
No recipe is really needed. You throw in what you have. I think we used salt pork if we happened to have it.
… why are you even here then? lmao
i’ve seen terrible comments on food blogs, but this takes the cake. talk about main character syndrome and not reading the room.