Recipe for Gluten-free Clam Chowder and Corn Bread

I have a guilt-free way of eating clam chowder and corn bread. Small servings.  :)  I don't think the butter can be left out of these recipes for lower fat purposes, 'cause it just tastes too good!*  So...serve up a nice, big salad on the side, and enjoy the creamy flavor of the clam chowder (P. 52 in my cookbook) and the moist cornbread (P. 46 in my cookbook).

Moist Cornbread

1 cup butter

1 cup sugar

4 eggs

16-ounce can creamed corn

4-ounce can green chilies (optional)

½ cup shredded cheddar cheese (optional)

¾ cup rice flour 

¼ cup tapioca flour

½ cup gluten-free cornmeal

½ cup gluten-free corn flour

1 tablespoon plus 1 teaspoon baking powder

½ teaspoon salt

2 teaspoons xanthan gum

1                    Preheat oven to 350°F.

2                    Cream butter, sugar, and eggs. Add creamed corn, green chilies, and cheese.

3                    Add rice flour, tapioca flour, cornmeal, corn flour, baking powder, salt, and xanthan gum.

4                    Pour into a greased 9 x 13-inch baking dish. Bake for 35 to 40 minutes.  Freeze leftovers.

Serves 12

*Tip: If you can't tolerate dairy products, Earth Balance Spread^® (a dairy-free margarine) is delicious and has been used successfully as a substitute for butter in the recipes in this cookbook.

Tip: Any bread that includes baking powder should be mixed only until combined.

Clam Chowder

6.5-ounce can minced clams

1 cup finely chopped onion 

1 cup finely chopped celery

2 cups chopped red potatoes 

1 cup butter

¾ cup brown rice flour

4 cups milk or half-and-half (or 3 cups almond milk plus 1 cup soy milk)

1½ teaspoons salt 

½ teaspoon sugar 

¼ teaspoon pepper 

1 teaspoon gluten-free chicken bouillon powder 

½ teaspoon minced garlic

Bacon pieces and green onions (optional)

1                    Drain clam juice into water that barely covers the vegetables. Reserve clams.

2                    Simmer vegetables until tender. Do not drain.

3                    Melt butter in a small saucepan and add rice flour. Stir until mixture begins to gently boil.

4                    Add milk (or half-and-half or substitutes), salt, sugar, pepper, bouillon, and garlic. 
5          Stir over medium-high heat until thickened.

6                Add cream sauce and clams to the vegetables and mix well.

Serves 7 to 8

Tip: If you don’t like clams, leave them out and serve as a potato soup.