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Gluten Free Clam Chowder with Bacon is the perfect way to warm up during the winter! Creamy, hearty and flavorful, it is the perfect soup!
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3.77 from 42 votes

Gluten Free Clam Chowder with Bacon

Servings: 4 servings


  • 6 Slices Bacon
  • 1 medium onion finely diced
  • 2 celery stalks finely diced
  • 3 tablespoons gluten free all-purpose flour
  • 2 cups gluten free chicken or vegetable stock
  • 2 10-ounce cans chopped clams in juice
  • 1 cup heavy cream
  • 2 bay leaves
  • 5 Yukon Gold potatoes cut into 1/2- inch cubes
  • Salt and freshly ground black pepper


  • Chop Bacon into small pieces and fry till crispy in a large pot over medium-high heat.
  • Add the onion and celery and saute until softened, mixing often.
  • Stir in the flour to distribute evenly.
  • Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
  • Bring to a boil, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
  • Add clams and season to taste with salt and pepper.
  • Cook until clams are just firm, another 2 minutes.