Originally written on August 3, 2014
Every time my family and I have gone out to eat the menus have Clam Chowder on it. However, every time I ask if it contains gluten I am told it does. I am on a mission – I want clam chowder SO I MADE MY OWN….
1/2 cup butter
1 medium onion, finely diced
2 celery stalks trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
1/4 cup + 1 TBSP gluten free all-purpose flour
2 cups vegetable stock
1 (28 ounce) can whole baby clams in juice
2 cups heavy cream
1 tsp Salt
Freshly ground black pepper to taste
Heat 3 TBSP of the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly.
Transfer sautéed onions and celery to a crockpot.
Add the stock, juice and clams, as well as cream and remainder of butte. Then stir to combine.
Place crockpot on high or 4-hrs depending on what type of machine you have.