Gluten Free Creamless New England Clam Chowder

10 30 273
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Gluten Free Creamless New England Clam Chowder
Health Rating


3 medium slice Bacon
1 small Yellow onion (diced)
1 medium Carrots (diced)
1 1/2 cup Chicken broth (stock)
454 gm Frozen cauliflower
3 sprig Parsley, fresh (for garnish)
2 tbsp Green onion, scallion, ramp (chopped, for garnish)
1 pinch Salt and pepper (to taste)
1 bottle (8oz) Clam juice, Bookbinder's
1 can (6oz) Clams, canned, with liquid


In a tall soup kettle cook bacon until crisp. Remove and set aside. Add diced onions, celery and carrot to pot and saute until tender. If you want these veggies pureed, leave them in the pot. If you don't, remove them now and you will add them back later.

Add clam juice, broth and cauliflower. Simmer until cauliflower is tender. Remove from heat. Puree in a blender or use and immersion blender. Add back to soup pot and heat. Add clams with their juice and cooked minced veggies and heat through.

Crumble bacon and add to soup.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 273
Calories from fat 147
Calories from saturated fat 48
Total Fat 16.3 g
Saturated Fat 5.3 g
Trans Fat 0
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 7.0 g
Cholesterol 26.7 mg
Sodium 1583 mg
Potassium 1036 mg
Total Carbohydrate 19.1 g
Dietary Fiber 7.6 g
Sugars 7.9 g
Protein 12.4 g

Dietary servings

Per Portion

Meat 0.4
Vegetables 4.6

Energy sources