Gluten Free Dairy Free Boston Clam Chowder

Crazy Good Gluten Free Dairy Free Boston Clam Chowder is easy to make! Seriously, after searching through many recipe books looking for some inspiration for a Boston white Clam chowder recipe, we chose Ina Garten’s Clam Chowder for our muse.  Just to clarify, Boston and New England are one in the same. Both are cream based where as Manhattan chowder is tomato based.

Our Gluten Free Dairy Free Boston Clam Chowder was ready to eat in 30 minutes and made 6-8 bowl fulls! Our dear New Englander friend Dayle gave us 2 thumbs way up! She couldn’t  believe it was gluten free and diary free and loved every last spoonful.

What’s so great about clams? Surprisingly clams are loaded with vitamins and minerals and pack a bigger punch of iron than a steak.  They are also the lowest contaminants of fish and shellfish.  Not a fan of either clams of Boston Clam Chowder? Try this Manhattan version that got great reviews! Not a clam fan? Try our Lentil Vegetable Soup. Its yummy and heart warming for all our veggie friends.

Enjoy  your clam chowder with a crusty gluten free baguette found in the freezer section of your grocer. Try  Udi’s or Against the Grain. If you live in Southern California, try BreadBlok’s amazing gluten free breads! They look and taste exactly like a gluten full baguette. We found it at our local Manhattan Beach Farmers Market.

Gluten Free Dairy Free Boston Clam Chowder Ingredients:

  • 6 tablespoons butter, ghee, or butter alternative like MELT (soy free)
  • 2 cups diced yellow onion (about 1 ½ onions)
  • 2 cups diced celery (about 4 stalks)
  • 2 cups diced carrots (6 carrots)
  • 3 medium red rose potatoes (or Yukon) diced
  • 1 ½ fresh thyme minced or ½ tsp dried thyme
  • 1 tsp of Smoked Applewood Sea Salt or Sea Salt
  • Freshly ground pepper to taste
  • 1/4 cup Pamela’s artisan gluten free or Cup 4 Cup gluten free flour
  • 1 can full fat coconut milk
  • 3 cups canned clams
  • 4 cups clam juice

Gluten Free Dairy Free Boston Clam Chowder Method:

  1. Melt 2-3 tablespoons of the butter in a large heavy-bottomed stockpot.
  2. Add the onions and cook over medium-low heat until translucent.
  3. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté until vegetables are beginning to soften.
  4. Add the clam juice; bring to a boil, and simmer, uncovered, until the vegetables are tender, about 10 minutes.
  5. In a small pot, melt the remaining 4-5 tablespoons of butter and whisk in the flour.
  6. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot clam broth from the soup, keeping vegetables out, and then pour this mixture back into the soup pot.
  7. Simmer and whisk for a few minutes until the broth is thickened.
  8. Add the coconut milk and clams and heat gently for a few minutes to cook the clams.
  9. Taste for additional sea salt and pepper.
  10. Serves 6-8 Enjoy with a crusty baguette and salad.

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Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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