RSS

New England Clam Chowder…’tis the season for soup!

29 Sep

Fall leaves are changing colors… red, orange, yellow… crisp cool nights, dry sunny days…aaahhh, ’tis the season for soups! This is my favorite time of year – Fall in New England. Of course, I’ve never lived anywhere else so I don’t really know the seasons that happen all over the world. But, here in New England, this is a beautiful time of year. My drive to work makes me smile – mountain sides and lake shores dotted with colorful trees. Plus, the Fall nights are cool and crisp, so I can snuggle into my comforter for a good night’s sleep.

Because the weather has turned cooler, it’s okay to cook warm foods again. Letting a pot of soup, stew or chowder simmer on the stove is perfect at this time of year. The aroma fills the kitchen and gives me a cozy feeling. This recipe for New England Clam Chowder is somewhat non-traditional because I add carrots, corn and chicken stock. Most traditional recipes add bacon to the chowder to add a subtle smoky flavor and use clam juice as the stock. The nice thing about soups and chowders is they can be so easily adapted to whatever you have in the refrigerator. I have occasionally added sweet potatoes instead of white potatoes which adds a slightly different flavor. Be creative – use ingredients you like and enjoy!

 

New England Clam Chowder (Gluten-free)

5 small new red potatoes, unpeeled
3 celery stalks + celery leaves
2 medium carrots
½ small onion, chopped
¼ cup frozen corn
2½ cups chicken stock
½ teaspoon dried dill
¼ teaspoon ground black pepper
2 (6.5 oz) cans chopped clams or small baby clams, drained
1 pint heavy cream
Sprinkle of dried parsley flakes

Rinse the potatoes, celery and carrots, dice them into bite-sized pieces and put them in a large pot. Add the onion and corn. Pour in the liquid stock, add the spices and bring to a boil. Reduce heat and let simmer until potatoes and vegetables become soft. Add the clams and continue to simmer another 10 minutes. About 5 minutes before serving, add the heavy cream and heat gently. Serve with gluten-free crackers (ex. Glutino) or gluten-free warm bread. Makes about 4 servings.

 

 
3 Comments

Posted by on September 29, 2012 in Soups

 

Tags: , , , , , ,

3 responses to “New England Clam Chowder…’tis the season for soup!

  1. Celiac Kiddo

    October 15, 2012 at 1:58 pm

    Looks great! I love a nice creamy chowder, yum. My husband was sad that celiac would prevent us from going to a local Chowder Fest, so this recipe will definitely help :)
    -Dana

     
    • Gluten-free Medley

      October 16, 2012 at 10:00 am

      I hope it gets rave reviews from your family – enjoy!

       

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Follow

Get every new post delivered to your Inbox.

Join 34 other followers

%d bloggers like this: