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gluten free clam chowder in a potato bowl

Homemade Gluten Free Clam Chowder in Potato Bowls

Sandi Gaertner
How to make bacon wrapped potato bowls and homemade gluten free clam chowder.
5 from 31 votes
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Prep Time 30 minutes
Cook Time 44 minutes
Total Time 1 hour 14 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 12
Calories 306 kcal

Equipment

  • Soup pot

Ingredients
  

Potato Bowls

  • 12 slices bacon
  • 4 large russet potatoes

For the Chowder

  • 2 cups chopped potatoes
  • ½ cup chopped cooked bacon * see note
  • ½ cup chopped onion
  • 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 pepper
  • 2 tablespoons cornstarch * see note

Instructions
 

Potato Bowls

  • Preheat the oven to 375° F.
  • Slice each russet potato in half. Slice off the rounded part on the bottom of each. This will allow the potato bowl to sit evenly.
  • Use a melon baller to scoop out the center of each raw potato. Leave 1/2 inch towards the bottom so the soup won't leak out the bottom.
  • Wrap the raw potato bowls with a slice of raw bacon. Use a toothpick to pin the bacon down. (You will be able to remove this toothpick when the potatoes and bacon are cooked.)
  • Bake the potatoes for 40-45 minutes until soft.

Chowder

  • While the potatoes are baking, add oil, garlic, and onion to a soup pot. Sauté for 3 minutes.
  • Add diced potatoes and the chopped raw slice of bacon to the pot and cook another 5 minutes.
  • Add a little of the cold milk to a glass and add the cornstarch. Whisk it into a slurry.
  • Add milk, cream, slurry, water, clams, water, and spices to the pot. Cover and bring to a gentle boil.
  • Allow to boil for 5 minutes, reduce heat to a simmer and cook an additional 30 minutes stirring occasionally. 
  • Add cornstarch and mix quickly to avoid lumps
  • Remove the potatoes from the oven, remove the toothpicks.
  • Fill each potato bowl with hot chowder and garnish with fresh parsley.

Notes

  1. I recommend using full-fat milk to keep this soup creamy.
  2. I like to use canned clams because you can get a lot of clams for very low cost.
  3. Drain one can but use the clam juice from the second can.
  4. You can use any type of bacon, including turkey bacon to keep this lower fat.
  5. You can 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 306kcalCarbohydrates: 23gProtein: 9gFat: 20gSaturated Fat: 8gCholesterol: 43mgSodium: 582mgPotassium: 568mgFiber: 2gSugar: 4gVitamin A: 366IUVitamin C: 6mgCalcium: 97mgIron: 1mg
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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.