Gluten-Free New England Seafood Chowder: The Real Deal!
 
 
A fully loaded, crazy flavorful gluten-free New England seafood chowder!
Author:
Recipe type: Entree, Appetizer, Soup
Cuisine: Gluten-Free
Ingredients
  • 6 strips high quality bacon OR 4 ounces salt pork, diced fairly small
  • 2 onions
  • 2 Tablespoons dried thyme
  • 2 dried bay leaves
  • 1-1/2 pounds Dutch gold baby or new potatoes, scrubbed and sliced into ¼" slices
  • 1 quart fish or chicken stock
  • 1 bottle clam juice
  • 2 Tablespoons fresh thyme leaves
  • 1-1/2 pounds cod
  • 1-1/2 pounds flakey fish like dover sole
  • 1 can tiny shrimp
  • 2 cans chopped clams
  • sea salt and fresh pepper
  • 1-1/2 cups top cream whole milk or cream (for a richer broth)
  • finely chopped chives for garnish
Instructions
  1. Heat a large dutch oven or stock pot over low heat then add bacon/salt pork. After it has rendered a healthy bit of fat, turn up the heat a bit and cook until crispy. Remove pork with a slotted spoon and reserve on a paper towel lined plate.
  2. Add onions, thyme and bay leaf to the rendered fat and saute, stirring occasionally, until translucent, about 10 minutes.
  3. Add potatoes, stock and clam juice to cover potatoes and bring to a boil. Cook vigorously for about 10 minutes until potatoes have softened but are still a bit firm. If the stock isn't thick enough, smash a few potatoes against the side of the pot to release their starches.
  4. Season aggressively with salt and pepper. Once you add the fish you don't want to have to stir too much so over season just a bit in anticipation of the milk. Stir in fresh thyme.
  5. Reduce heat to low and add the fish. Cook for about 5 minutes or so then remove from heat and let sit for 10 minutes, it will continue cooking.
  6. Gently stir in milk. Divide among bowls and top each bowl with diced chives and the reserved crispy bacon.
Serve and ENJOY!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/10/08/new-england-seafood-chowder-the-real-deal/