Gluten-free New England Clam Chowder with Sausage

Gluten-free New England Clam Chowder with Sausage is my own recipe for white clam chowder but I use my favorite gluten-free flour instead of wheat flour as a thickener.

Cajun or Andouille sausage adds a nice smoky flavor instead of bacon as most traditional clam chowder recipes use.

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NEW ENGLAND CLAM CHOWDER WITH SAUSAGE

Ingredients:

½ white onion, chopped coarsely

¼ cup unflavored oil (grapeseed or canola)

2 tablespoons Bob’s Red Mill gluten-free flour

½ teaspoon salt (or more to taste)

3-1/2 cups vegetable broth

2 cans chopped or minced clams with juice

Cajun or Andouille sausage: ¼ to ½ of one link, finely minced (use more for spicier taste)

1 stalk celery, chopped small

1 tablespoon finely chopped fresh parsley

1 large white potato with skin, chopped into ½-inch chunks

1 can corn (optional), drained well

½ teaspoon Old Bay seasoning

1 tablespoon butter

¾ cup milk or half and half

Dash of pepper

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You can experiment with adding more gluten-free flour to make a thicker soup, but be sure to add the flour to the oil and onion at the beginning of cooking.

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Instructions:

Pour the oil into a Dutch oven or other medium-sized pot with lid. On medium heat, add the chopped onions and stir until clear—do NOT let the onions brown! Add the flour and salt and stir continuously as it thickens with the onions. Open the canned clams and pour the juice slowly into the mixture and stir as it thickens. Add the clams and stir well.

Add the chopped celery and potatoes, then the minced sausage, and stir well. Add the Old Bay seasoning and parsley. Continue to stir as you add the vegetable broth a cup at a time.  Let it cook, covered, on LOW heat until the potatoes are tender. Add corn, if used. At that time, add the butter and milk and allow to heat, but not boil. Correct seasonings.

Serve hot.

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