Growing up in coastal Florida, there was never a shortage of fresh seafood. We dug clams, crabbed, fished, and shrimped for fun and food. There are many versions of chowders served in Florida. Everyone who came to Florida from Spain, France, Great Britain, African, West Indies, and Portugal had their own versions as fresh seafood was the most abundant source of protein.
This is one of my most favorite white chowders chock full of fresh seafood. The nice thing about it is if you only want to use clams—okay. Just fish? That's okay too. It is chowder any way you make it!
I like to serve this with our Oat bread lightly toasted with butter. Delicious!!
Makes 15 servings
- 8 strips of bacon, diced or 8 oz salt pork, diced
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- ¼ cup gluten-free flour mix (without Xanthan gum)
- 4 small potatoes, peeled and cubed
- 1 cup water
- 2 bottles (8 oz) clam juice
- 3 teaspoons chicken bouillon
- ½ teaspoon white pepper
- 1 teaspoon fresh thyme
- 1 quart half and half, divided
- 8 oz chopped clams, ½ lb 26-30 count shrimp, ½ lb white fish cubed (Grouper, Cod, Mahi, Red Snapper) and ½ lb Calamari cut into rings
- 2 tablespoons cornstarch and ¼ cup of water mixed thoroughly (optional)
- In a Dutch oven, cook bacon or salt pork over medium heat until crisp. Remove to paper towels to drain and set aside. Sauté celery and onion in the drippings until tender. Add garlic and cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- Blend gluten-free flour with half of the cream until smooth. Pour into chowder stirring constantly. Bring to a boil, stirring for 1-2 minutes until thickened.
- For thicker chowder, add the cornstarch mixture to thicken further.
- Stir in seafood and bring to a simmer just until the seafood is cooked through (do not boil). Crumble the cooked bacon or sprinkle with cubed salt pork over each serving.
Serving Size: 10 oz (287g) Servings Per Recipe: 15
Calories: 280 Calories from Fat: 130
|Amount Per Serving||% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 6g||30%|
|Trans Fat 0g|
|Total Carbohydrate 22g||7%|
|Dietary Fiber 2g||8%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Contains: Milk, Bass, Shrimp, Squid, Clams