|When my good friend asked if I could make a gluten-free (GF) version of Clam Chowder to accommodate his girlfriend’s diet, I was initially dismissive since the classic recipe’s use of a flour-based thickener seemed important to the flavor. But after thinking a few minutes about it, I realized that the chance to develop a tasty GF version was a worthy effort.
I greatly underestimated how profound my experiment would be. By replacing the classic roux thickener (butter and flour cooked together) with cooked and pureed rice, the chowder still had the desired rich and creamy texture but with a brighter, cleaner flavor redolent of clam and vegetable notes.
It didn’t take more than everyone enjoying a bowl to unanimously decide that this new version would replace our current house clam chowder. We don’t tell people it’s gluten free (I don’t want any preconceived notions about the taste,) and we’ve receive nothing but great feedback about how fresh and delicious it tastes!
Join us for a bowl of our new chowder soon.
Gluten Free New England Style Clam Chowder
1 stick butter