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Recipe For Ivar's Clam Chowder Ivars Clam Chowder Recipe (so Good!)

Today, I am thrilled to share with you a delicious recipe that will transport you straight to the picturesque shores of the Pacific Northwest. It’s none other than the delectable Ivar’s Clam Chowder, a creamy and rich soup that will warm your soul on a chilly evening. This recipe is not only incredibly scrumptious, but it’s also gluten-free, making it the perfect choice for those with dietary restrictions.

Ivar’s Clam Chowder – A Taste of Seattle

Let’s dive right into the delightful world of this mouthwatering clam chowder. But first, let me tempt your taste buds with a tantalizing image of the end result:

Ivar's Clam Chowder


  • 2 cups chopped clams (fresh or canned)
  • 1 cup clam juice (reserved from canned clams)
  • 4 slices thick-cut bacon, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups diced potatoes (about 2 medium-sized potatoes)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons gluten-free flour
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste


To begin this culinary adventure, we’ll start by rendering the bacon in a large pot or Dutch oven over medium heat. Once the bacon becomes crispy and releases its juices, add the chopped onion and minced garlic, stirring frequently until they become fragrant and slightly caramelized.

In the meantime, peel and dice the potatoes into bite-sized pieces. Add the diced potatoes to the pot along with the bay leaf and fresh thyme leaves. Stir everything together, allowing the flavors to mingle for a few minutes.

While the potatoes cook, melt the butter in a separate saucepan over medium heat. Add the gluten-free flour to the melted butter, whisking continuously for about two minutes until the mixture turns golden and develops a nutty aroma.

Gradually pour the reserved clam juice, heavy cream, and whole milk into the flour and butter mixture, whisking constantly to prevent any lumps from forming. Continue whisking until the mixture thickens and reaches a smooth, velvety consistency.

Now it’s time to bring everything together. Pour the creamy mixture into the large pot containing the potatoes, bacon, onion, and garlic. Add the chopped clams and season with salt and pepper to taste. Gently simmer the chowder for about 15-20 minutes, stirring occasionally to prevent it from sticking to the bottom.

Finally, it’s the moment you’ve been waiting for – ladle the piping hot Ivar’s Clam Chowder into bowls, garnish with a sprinkle of fresh thyme leaves if desired, and serve alongside crusty gluten-free bread or oyster crackers. Every spoonful of this delectable soup will take you on a journey to the iconic Ivar’s restaurant in Seattle, where the aroma of chowder fills the air.

So, there you have it, an incredible gluten-free rendition of Ivar’s Clam Chowder. Whether you enjoy it on a rainy day or as the star of your next gathering, this recipe is guaranteed to please even the pickiest of palates. Bon appétit!

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