Gluten-Free Clam Chowder w/ Parsnips & Bacon | a2 Milk® USA Recipes
Gluten-Free Clam Chowder w/ Parsnips & Bacon | a2 Milk® USA Recipes

Gluten-Free Clam Chowder with Parsnips & Bacon

Did you hear the news? a2 Milk® is launched in the Northeast and in stores near you! To celebrate, we’ve created a gluten-free clam chowder recipe featuring parsnips, arrowroot flour, and a2 Milk® Whole. Parsnips are a wonderful alternative to potatoes as they contain fewer calories and more fiber. Arrowroot flour allows this recipe to easily become gluten-free while keeping the traditional, hearty feel of clam chowder. And a2 Milk® Whole is easier on digestion, and it may help some people avoid discomfort

Whip up this classic-yet-surprising recipe for your next potluck, brunch, or snowstorm.

 

Difficulty: Medium

Preparation: 10 mins

Cooking time: 1 hour

Servings: 6

 

Ingredients

  • 7 lbs. Littleneck or Cherrystone clams, scrubbed*
  • 4 cups Water
  • 1 ½ cups White wine
  • 6 oz. Thick-cut bacon, finely chopped
  • 2 cups a2 Milk® Whole
  • 1 Tbsp. Olive oil
  • 1 large Onion, small dice
  • 2 Celery stalks, small dice
  • 1 Leek, rinsed, thinly sliced, and fibrous dark green ends discarded
  • 3 large Garlic cloves, minced
  • 2 lbs. Parsnips, peeled and cut into ½” cubes
  • 1 Tbsp. Fresh thyme, chopped
  • 1 Tbsp. Fresh marjoram, chopped (optional)
  • 1 Bay leaf
  • 2 Tbsp. Arrowroot (mixed with ¼ cup cold water to make a slurry)
  • Salt and pepper to taste
  • Chives, sliced for garnish

 

*If you’d rather not shuck clams yourself, you can substitute unshucked clams and water for about 2 pounds (about 3.5 cups) of shucked clams and 4 cups clam juice.

gluten free clam chowder

Nutritional Information

Calories 510
Total Fat 18g
Saturated Fat 6g
Cholesterol 80mg
Sodium 1210mg
Total Carbohydrate 47g
Dietary Fiber 9g
Total Sugars 16g
Added Sugars 0g
Protein 29g
Vitamin D 1mcg
Calcium 259mg
Iron 4mg
Potassium 1,408mg

Directions

  1. To cook the clams and make your broth, bring clams, water, and white wine to a boil in a large pot over high heat. Reduce heat to simmer and cook until clams open, about 8-10 minutes (discard any that donʼt open). Drain clams, reserving the clam broth for later and let the clams cool slightly, then pull clam meat from the shells, roughly chop, and set aside.
  2. In a Dutch oven, cook bacon over medium heat, stirring occasionally, until bacon begins to brown and crisp, about 8 minutes. With a slotted spoon, remove two tablespoons bacon and set aside for garnish later.
  3. Meanwhile, heat 2 cups milk in a small saucepan. Bring just to a simmer then turn heat off. Reserve.*
  4. Add oil, onion, celery, leek, garlic, and a pinch of salt to the Dutch oven. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes.
  5. Add reserved clam broth, warm a2 Milk®, parsnips, thyme, marjoram, and bay leaf to the Dutch oven. Bring chowder base to a just simmering; partially cover and cook until parsnips are tender, 20-25 minutes.
  6. Once parsnips are cooked, make the arrowroot slurry by whisking the 2 tablespoons arrowroot with a ¼ cup cool water, then whisk the slurry into the chowder, combining well. Cook for 5 more minutes, then add the reserved chopped clams to the chowder. Taste for salt and adjust seasoning, adding freshly ground black pepper.
  7. Ladle soup into bowls and garnish with chives, any reserved clams in shell, and bacon.
  8. Enjoy!

 

 

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