Clam Chowder with Baked Garlic Chips

If you can’t make it out to the coast, bring the coast to you with my delicious Clam Chowder. For those of you who do live near the shore, I challenge you to put my chowder up against yours!

You don’t need rich cream in this recipe to create the flavor and thickness that traditional clam chowder is famous for.  Regular milk, or milk alternatives work just fine, along with a bit of my favorite (sneaky) secret ingredient.

And for a bit more added flavor and texture, add some crispy slivers of garlic to garnish your chowder. Check out the recipe to find out just how easy these garlic chips are to make:



Clam Chowder with Baked Garlic Chips

Marla Hingley
You'd never guess this thick and rich tasting chowder was low in fat, and the best part is, it's so delicious!
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6


  • 4 cloves garlic divided
  • 2 Tbsp olive oil
  • 1 onion finely chopped
  • 3 Tbsp cornstarch
  • 1 cup water
  • 2 cans 5 oz each baby clams, reserve juice
  • 1 lb baby potatoes diced
  • 1 1/2 cups milk or milk alternative
  • 1/2 cup cauliflower purée* optional
  • 1/4 cup GF cooked bacon chopped (about 4 slices)
  • 5 sprigs fresh thyme divided
  • Salt and pepper to taste
  • Paprika for garnish


  • Thinly slice 2 garlic cloves and place on a greased baking sheet. Drizzle garlic with oil (or with cooking spray) and bake at 300°F for 15 minutes or until crisp. Set aside for garnish.
  • In a large pot or dutch oven, heat olive oil and sauté onion until soft. Mince the remaining 2 cloves of garlic and stir for another 30 seconds. Add the cornstarch and stir for another 1 minute until well combined. Add water and whisk well. Then add clams and juice, milk, cauliflower purée, bacon, 3 sprigs of thyme (pick off leaves and add them to soup, discarding stem), and bring to a boil.
  • Turn heat down and simmer for 20 minutes until soup is thickened and potatoes are soft (stirring often). Season to taste with salt and pepper.
  • To serve, top with fresh thyme, a sprinkling of paprika and some baked garlic chips.


*If you want to reduce the amount of milk/milk substitute you use, replace it with more of the cauliflower puree. Because of its lower fiber content, cooked cauliflower purees down to a completely smooth and creamy texture.
Tried this recipe?Let us know how it was!
See also
Gluten Free Dry Onion Soup Mix


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  1. Since you have changed your site, I seem to be unable to get your free recipes. What am i doing wrong?

  2. 5 stars
    I am excited to try this recipe. Thank you!!! The most fascinating idea is the puree cauliflower! I will let you know.

  3. you suggested 4 cloves of garlic in ingredients divided, in instructions bake two thinly sliced for garnish.

    do you add the remaining 2 cloves to the soup while cooking?

  4. Oops! Thanks for the catch! I’ve edited the recipe (mince remaining 2 cloves and add with onions.

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