I had my parents and brother visiting for my birthday. During the time they were here it snowed and ended up being cold a couple of days. What is quite warming than a bowl of hearty chowder!?
That week I had bought a can of clams from Costco and couldn’t wait to make chowder for dinner so it worked out perfectly.
My brother who has worked in the Restaurant Business for eons said my chowder was really good. I love when he compliments my food. It is almost like he is my own personal food critic, LOL.
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….
Crockpot New England Clam Chowder
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.