New England Clam Chowder (GF)

Enameled Dutch Oven or Heavy Stockpot

A Dutch oven provides even heat and excellent moisture retention, allowing the clams to steam gently and the chowder to simmer without scorching. Its wide base also makes rendering bacon and building layered flavor seamless in a single vessel.

Shop the Dutch Oven →

Step 1 — Steam the Clams

Bring 1 quart of water to a boil in a large stockpot or Dutch oven. Add the onion and celery, followed by the scrubbed clams. Cover and steam for about 10 minutes, until the clams have opened.

Remove the clams with a slotted spoon, discarding any that remain closed or are damaged. Strain the cooking liquid through a fine mesh strainer and reserve the broth.

Step 2 — Render the Bacon

Wipe out the pot and return it to medium heat. Add the chopped bacon and cook slowly until the fat has rendered and the bacon is crisp. Transfer bacon to a paper-lined plate and set aside.

Step 3 — Build the Base

To the bacon fat, add onion, celery, thyme, and white pepper. Cook gently until the vegetables are soft and aromatic, without browning.

For a thicker chowder: add butter and gluten-free flour at this stage, stirring to form a light roux before proceeding.

Step 4 — Deglaze & Layer

Deglaze the pot with white wine, scraping up any fond from the bottom. Add the reserved clam broth and diced potatoes. Reduce heat and simmer until the potatoes are fully tender.

Step 5 — Finish the Chowder

Remove the clams from their shells and roughly chop. Add the clams, reserved bacon, and heavy cream to the pot. Season with salt and black pepper to taste.

Warm gently over medium heat without boiling. Remove thyme stems and serve immediately.

Serving Notes

Serve with oyster crackers, warm gluten-free biscuits, or toasted sourdough. Best enjoyed the day it’s made, when the broth is still bright and the clams are tender.

How We Set Our Coastal Table

Ribbed Stoneware Bowls

These ribbed stoneware bowls bring texture and depth to the table. The matte exterior and dark glazed interior frame chowders, braises, risottos, and winter soups beautifully, keeping the focus on the food while adding quiet visual structure. Substantial in the hand and stackable for storage, they transition seamlessly from kitchen to table.

Stemmed White Wine Glasses

A well-shaped white wine glass isn’t just aesthetic — it refines the experience. The tall, gently tapered bowl preserves freshness while directing aromatics forward, making it ideal for crisp coastal pairings and lighter styles.

Short Pairing Suggestions:

• New England Clam Chowder → Chablis or unoaked Chardonnay

• Seafood & Fish Dishes → Sauvignon Blanc

• Cream-Based Soups → Dry Riesling

Clean, balanced, and understated — the kind of glass that belongs at a thoughtful table.

→ NEW ENGLAND KITCHEN CLAMBAKE & COASTAL ENTERTAINING ESSENTIALS

Exploring More Gluten-Free Recipes

More Soups We Love

If soups are part of your regular cooking rhythm, you’ll find more recipes here that emphasize depth of flavor, thoughtful technique, and ingredients that build naturally layered results — the kind of soups that feel both comforting and restaurant-worthy. Explore a few favorites:

• Creamy Leek & Potato Soup — velvety, classic, and quietly elegant

• Kuri Squash Soup — smooth, lightly sweet, and finished with warm spice

• Grand-Père Vegetable & Kielbasa Soup — hearty, aromatic, and deeply satisfying

• Cream of Wild Mushroom Soup — earthy, refined, and perfect for colder evenings

Each recipe stands beautifully on its own, yet together they form a collection designed for everyday cooking, seasonal gatherings, and slow Sunday meals.

Other Chowder Recipes We Think You'll Like

Lobster & Corn Chowder

Corn Chowder

Chef Notes

5 Mistakes That Ruin Clam Chowder

• Adding clams too early

• Using low-fat dairy

• Over-thickening

• Not seasoning in layers

• Skipping thyme

Everything Clams

New England Clams: From Quahogs to Steamers

If there’s one shellfish that defines New England, it’s the clam. But not all clams are the same - and their size often determines how they’re cooked. Here’s the breakdown:

Quahogs (Hard Clams) - The most iconic clam in Rhode Island, dug from sandy bottoms. Quahogs are actually the same species (Mercenaria mercenaria), but their names change with size.

• Little Necks - The smallest (1–2 inches across). Sweet, tender, perfect raw on the half shell,

• Cherrystones - Medium (about 2–3 inches). Still good raw, often baked or grilled. Their balance of briny and chewy makes them versatile.

• Topnecks -Usually chopped for chowders or baked stuffies.

• Chowder Clams - The largest, often over 3 inches. Tougher, bold flavor, best in chowder or fritters.

• Mahogany Clams (Ocean Quahogs) - Found in the open-ocean, harvested in Maine. Fun Fact: Mahogany clams are some of the longest living animals on the planet, surviving up to 400 years if undisturbed. 

Steamers (Soft-Shell Clams) - Dug along sandy tidal flats, steamers have thin shells and a delicate, sweet flavor. Best eaten steamed with drawn butter, they’re also a staple in fried clam strips.

Razor Clams - Long, slender, and harder to find, razor clams are a delicacy.

Surf Clams - The giants, often harvested offshore, used for fried clam strips or chowder.

Read More - New England Clams: Quahogs, Steamers, Chowder & More→

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