Gluten-Free New England Clam Chowder in Edible Potato Bowls
Table of Contents
Introduction
If you’re craving something warm, hearty, and utterly satisfying, this Gluten-Free New England Clam Chowder in Edible Potato Bowls is your new favorite comfort food. This recipe combines the creamy richness of traditional clam chowder with the rustic charm of baked potato bowls — making every bite flavorful and fun to eat!
Not only is this version gluten-free, but it can also be made dairy-free without losing that authentic New England flavor. It’s a stunning yet simple dish, perfect for family dinners, entertaining guests, or cozy winter nights at home.
Ingredients
For the Chowder:
- 2 tablespoons butter (or dairy-free butter substitute)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, diced
- 1/4 cup gluten-free flour (for thickening)
- 3 cups gluten-free clam juice or seafood broth
- 1 1/2 cups chopped clams (fresh or canned)
- 1 cup diced potatoes
- 1 cup heavy cream (or coconut cream for dairy-free option)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon thyme
- 1 bay leaf
For the Edible Potato Bowls:
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- Fresh parsley for garnish
Step-by-Step Instructions
1. Prepare the Potato Bowls
- Preheat your oven to 400°F (200°C).
- Rub the potatoes with olive oil and sprinkle with sea salt.
- Bake directly on the oven rack for 45–50 minutes, until tender.
- Let them cool slightly, then slice off the top third and carefully scoop out the insides, leaving enough potato to form sturdy edible bowls.
- Save the scooped potato for the chowder (optional — adds extra creaminess!).
2. Make the Chowder Base
- In a large pot over medium heat, melt butter and sauté onion, garlic, celery, and carrots until softened (about 5 minutes).
- Sprinkle in gluten-free flour and stir for about a minute to form a roux.
- Slowly whisk in the clam juice or broth until smooth and slightly thickened.
3. Add Clams and Cream
- Add chopped clams, diced potatoes, thyme, bay leaf, salt, and pepper.
- Simmer for 15–20 minutes, until potatoes are tender and the flavors meld together.
- Stir in heavy cream or coconut cream. Simmer gently for another 5 minutes — do not boil.
- Remove bay leaf before serving.
4. Assemble the Edible Bowls
- Spoon the hot clam chowder into your edible potato bowls.
- Garnish with fresh parsley or crispy bacon bits.
- Serve immediately and enjoy the ultimate gluten-free comfort meal!
Love This Recipe?
If you made and loved this Gluten-Free New England Clam Chowder in Edible Potato Bowls, please leave a comment below and let me know! Your feedback helps others discover how cozy and delicious this gluten-free version can be. ❤️
Notes
- For a dairy-free version, swap heavy cream for coconut cream or cashew cream.
- Use fresh clams for the most authentic flavor, but canned clams work well for convenience.
- This gluten-free clam chowder recipe can also be made ahead refrigerate up to 2 days and reheat before serving.
- Serving in baked potato bowls makes this chowder extra hearty and eliminates the need for bread!
Special Notes
This dish is perfect for cozy dinner nights, holiday gatherings, or when you want a restaurant-quality chowder at home. The edible potato bowls are not just visually appealing — they add a rustic, comforting touch that enhances the creamy chowder flavor beautifully.
Nutrition (Per Serving)
- Calories: 340
- Protein: 14g
- Carbohydrates: 35g
- Fat: 16g
- Fiber: 4g
- Sodium: 710mg
Nutrition Disclaimer
Nutritional values are approximate and may vary based on ingredients used and portion size.
FAQs
Q1: Can I make this chowder ahead of time?
Yes! Prepare the chowder up to 2 days in advance and store it in the fridge. Reheat gently before serving to keep it creamy.
Q2: What can I use instead of clams?
You can substitute with shrimp, scallops, or cod for a different gluten-free seafood twist.
Q3: Can I freeze the chowder?
Absolutely! Let it cool completely before freezing in an airtight container for up to 3 months. Reheat on low heat and stir well before serving.
Q4: How do I make the potato bowls extra crispy?
Brush the insides with olive oil and return them to the oven for 5–7 minutes before filling with chowder.
