Duke’s Chowderhouse makes a really fantastic clam chowder. In honor of the 2014 Superbowl, we decided to do our best to recreate this dish, making it gluten free. Rich in flavor and very filling, you can make this a complete Soup-er bowl of your own by hollowing out one of our Italian Bread rolls. We gilded the lily by baking our bread with cheddar cheese. This recipe serves 6 as a generous entree.

4 ounces smoked bacon, shoulder bacon, or salmon

1 medium onion, diced small

1 c diced celery (about 3 stalks), diced small

4 medium potatoes (about 1/2 lb), peeled, diced, and blanched.

4 1/2 c heavy cream – pure cream is best, without added gums

1 10 oz can clams, juice reserved

1/3 c (about 1 oz or 28.3g) Better Batter Gluten Free Flour

1 stick butter

1 1/4 c clam juice (plus reserved juice from the clams)

1/8 tsp garlic, minced

1/8 tsp white pepper

1/8 tsp black pepper

1 tsp marjoram

2 tsp fresh basil, minced

1 tsp dried Italian seasoning

1/2 tsp thyme

2 bay leaves

1/4 tsp chopped fresh dill

1/4 c fresh parsley, minced

In a 1 gallon stockpot cook smoked bacon until transparent, then add butter and heat until melted. If using salmon, melt butter first, add the salmon and cook until warmed. Add onions, celery and all seasonings except dill and parsley. Cook until tender and translucent, about 5 minutes. Add flour and stir to combine. Cook another 4 minutes over low heat. Add all cream, and clam juice and bring to a boil. Immediately lower the heat and add the potatoes and clams and bring back to the boil. Boil 2 minutes. Turn off the heat, stir in the dill and parsley, and serve immediately.