Category: Soups Stews and Chowders

Rocky Point Red Clam Chowder

I was born and raised in RI and have lived here for most of my life.  This post celebrates a Rhode Island icon of my youth, Rocky Point Park.  The amusement park, which operated from the late 1840s until it closed in 1994 was a favorite childhood destination for its incredible thrill rides.  Shore Dinner Hall at Rocky Point was the place to go for clam cakes and chowder that were famously served to thousands at a time.

Copycat recipes abound for Rocky Point Red Clam Chowder.  Here is my gluten free rendition, and I think it is a fitting tribute to the original!

This post contains affiliate links.

Fresh clams are always available in RI, but if you don’t want to do all that prep, frozen raw clams are a great alternative.  They are so much better than canned, and worth seeking out.  Remember, clams cook quickly and should only be added to the chowder during the last 5 minutes of cooking.

Ingredients: 

  • 4 oz. salt pork
  • 3 tbsp. unsalted butter
  • 1 large, sweet onion, diced
  • 2 bottles (16 oz. total) clam juice
  • 2 large russet potatoes, peeled and diced
  • 1 tsp. Old Bay seasoning
  • 16 oz. container frozen raw chopped clams, thawed
  • 1 can gluten free tomato soup
  • 1-1/2 tsp. paprika
  • black pepper to taste 

Preparation:

Peel and dice the onions and potatoes, dice the salt pork into 1/2″ pieces.

Melt the butter in a Dutch oven or heavy stockpot over medium low heat.  Add the diced salt pork and cook for about 15 minutes, stirring constantly.  Take your time here, you want nicely browned pork bits and all the rendered fat that is going to flavor the chowder.

Remove the browned bits with a slotted spoon, drain on paper towels and set aside for garnish.  Reserve the fat in the pan.

Add the onions and cook 5 minutes, stirring frequently.

Add the potatoes, clam juice, and Old Bay seasoning.  Bring to a boil and simmer 15 minutes.

Finally, add the clams, tomato soup and the paprika.  Cook 5 minutes longer (just a simmer, not a rolling boil), season with black pepper and remove from the heat.  Let stand for 1 hour before serving.

Serve the chowder with a few of the reserved bacon bits for garnish, they really make the flavor pop!  And how about those Oyster Crackers?  Yes, they are from scratch, and they are gluten free!  You’re welcome.

I hope my fellow Rhode Islanders have enjoyed this bit of local nostalgia.  Try the recipe and let me know what you think!  You don’t have to be gluten free, or a local to love this chowder, it is fabulous!

Notes ♪♫ Many red clam chowder recipes call for a can of condensed tomato soup, but don’t reach for the Campbells!  It is not gluten free.  I used Health Valley tomato soup, certified gluten free and no salt added.  It is very good in this recipe, and I used the unsalted because there are so many other salty ingredients.  Always check labels for hidden gluten, and if the salt pork is too much sodium, you can sub a few slices of low sodium bacon.

Originally published 8/31/2018, Updated 5/30/21, Rephotographed 7/16/2024

Print This Post Print This Post

Gluten Free Oyster Crackers

Oyster Crackers.  Those cute little soda crackers that restaurants give you with chowder and soup.  Some are round and some are hexagon shaped.  Yes, they are off limits on a gluten free diet.  So today I made my own gluten free version, at home, from scratch!

Gluten free dough can be finicky to work with, so I opted for the diamond shape, which is easy to cut.  The dough is sticky and handles like pie dough.  The trick is to keep it cold.  Here’s how to make it…

~8 servings 

This post contains affiliate links.

Ingredients:

  • 140g. gluten free all-purpose flour
  • 1 tsp. salt (6g.)
  • 1 tsp. sugar (5g.)
  • 1 tsp. baking powder (3g.)
  • 3 tbsp. very cold butter
  • 1/3 cup ice water 

Preparation:

Cut the butter into small pieces and refrigerate it (keep it cold) while you gather the other ingredients.  Cut 2 sheets of parchment paper to size for 2 cookie sheets (half sheet pans).  Pre-heat the oven to 375º.

Whisk together the dry ingredients and place in small food processor or mini chopper with the butter.  Pulse a few times, then add the water to form a coarse dough.

It will look shaggy, like pie dough but should hold together when you give it a squeeze.

Press the dough into a ball, wrap it in plastic wrap and let it rest for 10 minutes at room temperature.

Divide the dough ball in half.  If it is too crumbly to handle, mist it with water and knead a few times.  Cover it with a sheet of plastic wrap and roll the dough into a circle 1/8″ thick.  I used a rolling pin, but you can use a pie dough roller or just press it with your fingers.

Gently slide the parchment onto the baking sheets for support.  Put the dough in the refrigerator for 15 minutes.  Don’t skip this step!  The dough needs to be cold throughout the entire process until it goes into the oven.

Use a pizza cutter to cut the chilled dough into 3/4″ diamonds.  Refrigerate it for another 10 minutes.  Again, don’t skip this step!

Just before baking, lift up the dough with a spatula and shake gently to separate the crackers and spread in a single layer.

Be sure they don’t overlap and have space in between.

Bake 17 minutes on the middle rack (not too close to the bottom or they will get singed).  Rotate once during baking.

Cool in the pan, then lift the edges of the parchment paper and slide them into a bowl for serving.

The Oyster Crackers were excellent, they were crisp and held up well in a bowl of chowder!  Store in an airtight container or ball jar at room temperature for 1 week.  They are great for snacking!

Notes ♪♫ I used Better Batter Original All-Purpose Flour Blend in this recipe.  I have also made them with King Arthur All Purpose Gluten Free Flour.  If you try the recipe with another flour blend, let me know how it comes out!

Originally posted 08/27/2018, Updated and rephotographed 6/8/2021, and 07/13/2024

Print This Post Print This Post

Veal Stew with Caramelized Onions

You won’t believe how a few simple ingredients can produce the most tender, flavorful stew.  With today’s prices, you may think that veal is not in the budget, but stew veal is made with those tough but economical cuts that benefit from slow braising, easy on the pocketbook and perfect for Sunday afternoons!

This post contains affiliate links.

The basic stew is quite versatile and pairs well with so many things.  The onions cook down to make a delicious gravy.  You can serve it with risotto, pasta or polenta.  For a New England style dish, you could add potatoes and carrots.  So many possibilities!  And those caramelized onions- oh my!

I used a stainless-steel universal pan to cook this meal, excellent for both caramelizing the onions and browning the meat.

Ingredients:

  • 1 lb. veal stew meat
  • 1 large, sweet onion
  • gluten free Italian seasoning
  • salt and pepper to taste
  • 2 tbsp. olive oil, divided
  • 2 tbsp. butter, divided
  • 1/2 cup white wine

Preparation:

Slice the onion into thin rings.  In a stainless-steel pan with cover, add 1 tbsp. each olive oil and butter.  Begin cooking the onions on low heat.

When the onions are soft and just beginning to brown, remove them from the pan and set aside.  They will finish caramelizing in the oven.

In the same pan, heat the remaining olive oil and butter and begin browning the meat on all sides.  Season with salt, pepper and Italian seasoning.

Add the onions back to the pan along with 1/2 cup of white wine.

That’s it friends.  Cover the pan and place in a 300º oven for 2 hours.

Look at that!  No knife needed to cut this meat- it is melt-in-your-mouth tender.

This was an easy meal that turned out great.  I love comfort food during the winter months and this one is on repeat!   

Notes ♪♫ Be sure to use real white wine (that you would drink) in this recipe.  Do not use cooking wine, it’s full of salt and who knows what!  I do not drink white wine, but I always keep a 4-pack of single serve bottles in the pantry for cooking.  Opening one small bottle at a time for a recipe means there is less waste.  Once opened, the remainder can go in the refrigerator.  If you enjoy the white wine, then pour a glass for the cook (red 🍷for me, please)!  Cheers!

Print This Post Print This Post

Split Pea Soup

Another Easter has come and gone, and I’ll bet you still have some leftover ham in the fridge!  And since the winter weather just won’t give up here in New England, I’m craving soup.

Everyone has their own traditions for using up the holiday ham.  I always ring in the New Year with a pot of Lentil Soup.  After Easter though, I like to make Split Pea, which is essentially made the same way.

The ham bone, of course is what you would use to make a stock.  But what if you didn’t make a ham for Easter?  Or maybe your ham was boneless.  Well fear not, you can still use your leftovers or even pick up a ham steak and use that in the soup.  This year I actually cooked a 2 lb. petite boneless spiral ham for myself after the holiday and that’s what I used.

This post contains affiliate links.

Ingredients:

  • 1 lb. split peas
  • 1 tbsp. olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 48 oz. gluten free chicken stock or stock from ham bone
  • 2 bay leaves
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 packet beef bouillon
  • 2 cups diced ham
  • Schar Table Crackers, for serving

Preparation:

Rinse the split peas thoroughly in a colander and examine them for stray bits of barley or pebbles.  Place them in a stock pot and bring to a boil.  Cover, remove from the heat and let them soak while you prepare the rest of the recipe.

Chop ham leftovers into small dice.  Set aside and refrigerate.

Cut the onion, celery and carrots into even sized small dice.  Add a little olive oil to a 5 qt. stock pot or Dutch oven and begin cooking the carrots, onion and celery over medium low heat.

Season with sage, thyme, salt and pepper.  Add 32 oz. of the chicken stock, bay leaves, and bouillon.  Simmer 30 minutes.

Drain and rinse the peas again.  Add them to the pot, stir well and continue cooking for another 45 minutes to an hour, or until the peas are tender.

As they simmer, the peas will absorb quite a bit of liquid, so add more chicken broth as needed.

When the soup is ready, partially puree it with an immersion blender (don’t forget to remove the bay leaves first).  I like to leave some of the veggies whole, but you can make it as smooth or chunky as you like.  After pureeing, add back the diced ham and heat through.

Serve with Schar Table Crackers (similar to saltines).  Leftovers will keep well in the fridge for at least a week.

Notes: ♪♫ If you have a ham bone and don’t want to make soup right away, don’t throw it away!  You can wrap it in foil then place in a freezer safe bag and store in the freezer for quite a few months.  There have been times that I would find a ham bone in the back of the freezer just in time for fall soup season.

Print This Post Print This Post

Gluten Free Brunswick Stew

Restaurants have long known the secret, that today’s leftovers can be reinvented into tomorrow’s soups and stews.  It eliminates waste and makes good economic sense too.  I try to follow this principle in my own kitchen by using every last bit of food so that nothing goes to waste.

Brunswick Stew was always a restaurant favorite of mine.  This thick, spicy stew is the ideal way to use up leftovers.  So, whenever I make pulled pork, I put aside some of the meat to make this easy stew.  I add chicken as well, and the rest of the ingredients are pantry staples.

I’m excited to tell you that no oddball ingredients were needed to make Brunswick Stew gluten free.  Of course, when dining out always check with the kitchen to be sure it is safe to order.  At home, you know what to do.  Check labels when using canned products, condiments and seasonings.

 This post contains affiliate links.

Ingredients:

 Preparation:

Shred 3 cups total of leftover pulled pork and/or chicken.  I used 2 cups of leftover pulled pork and 1 cup cooked chicken (meat from one leg quarter).  Look it over carefully to be sure there are no bones.  I also removed most of the visible fat.

In a 4 qt. nonstick soup pot, heat olive oil and butter until melted.  Add the diced onion and cook until translucent.

Make a space in the center of the pan and add the tomato paste.

Let it toast for a minute then add the stock, tomatoes, BBQ Sauce, brown sugar, Worcestershire sauce and seasonings.

Finally add the fire roasted corn and stir everything together.

Keep it on a low simmer until all ingredients are heated through, about 20 minutes.  Remember, most of the ingredients are already cooked, so we are warming it up and giving the flavors a chance to meld together.  Like all soups and stews, this one is even better the next day!

Notes ♪♫ As you add the ingredients be sure to taste for seasoning.  If you held back on the pepper flakes and BBQ Seasoning, you could add a bit more for those who like it spicy.  If you prefer a sweeter taste add another tsp. of brown sugar.

Print This Post Print This Post

Where to Find Gluten Free Soup Pasta

Updated for 2023

Soup season is here, and the holidays aren’t far behind.  The first few years of my gluten free life, I searched high and low for soup pasta.  If you are struggling to find a gluten free pasta for your holiday soups and winter comfort food, here are a few links that I hope you find helpful.

This post contains affiliate links.

Gluten Free Orzo – Probably the most familiar of all soup pastas, now you can have Gluten Free Orzo pasta at home.  Try it in my Venus de Milo Soup.

Gluten Free Anellini – This one makes me nostalgic for my grandmother’s kitchen.  When I was little, she would make it for me, with just a pat of butter.

Gluten Free Ditalini – Another classic shape, perfect for Pasta e Fagioli.


Gluten Free Acini di Pepe – I was especially thrilled to find this as it is the pasta my mother used in her Chicken Escarole Soup.

Gluten Free Stelline (Little Stars) – Who remembers Chicken and Stars?  Recreate this childhood favorite with gluten free stars from Jovial, Get it here!

Right Rice – If you like chickpea pasta, try Right Rice.   It’s high protein, vegan and gluten free.  Stir gently as it tends to break apart in soup.

I hope you found this post helpful.  What other gluten free soup pasta have you found?  Tell me in the comments!

Notes ♪♫ Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  For that reason, I recommend that these pastas be cooked separately and rinsed before adding to your soup.

Print This Post Print This Post

Ginger Bok Choy Egg Drop Soup

This Asian inspired soup is just the thing for a light dinner or first course.  If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy.  Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work.  Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!

Since this was a bit different than my usual soups, I wondered how it would turn out, but when Mr. Cucina tasted it and said, “this is great!” I knew the recipe was a keeper!

This post contains affiliate links.

4 servings

Ingredients:

Preparation:

Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven.  Mince the garlic and ginger (I used an electric chopper) and add to the pot.  Cook for 30 seconds then add the sliced mushrooms.

Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste).  Season with salt and pepper and bring to a simmer for 15 minutes.

Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves.  Stir them into the soup to wilt and lower the heat to keep warm.

Cook the rice noodles in a separate pan according to package directions.  Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk.  Add the cooked rice noodles.

Ladle into bowls and serve with Chow Mein noodles for texture (optional), or a simple garnish of green onions if you want to keep it simple.

Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai.  I was able to find them locally, but if not available in your area you can get them here at Amazon.  I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.

Print This Post Print This Post

 

 

Gluten Free Tuscan Kale Soup

Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite.  Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself.  Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.

The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.

This post contains affiliate links.

Ingredients:

  • 2 strips of bacon
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 6 oz. gluten free Italian sausage (I used Premio)
  • 3.5 cups gluten free chicken broth
  • 1 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1 medium russet potato, peeled and diced
  • 1 bunch of Tuscan kale, ribs and stems removed
  • 15.5 oz. can cannellini beans
  • 2 tbsp. heavy cream
  • grated cheese, for serving

Preparation:

Heat a 4 qt. soup pot on medium low.  Cook the bacon and drain on paper towels.  Crumble and set aside for serving.

Next, remove sausage from casings and cook, breaking up the meat with a spatula.  Drain on paper towels.

Remove all but 1 tbsp. of fat from the pot.  Add the onions and cook for 5 minutes.  Add the garlic, diced potatoes, chicken broth and seasoning.  Simmer 15 minutes.

Drain and rinse the beans.  Add the beans and sausage back to the pot and simmer 5 minutes.

Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces.  Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).

Stir the cream in just before serving.  You can leave the soup just like this, or partially puree it with a stick blender.

Ladle into bowls, garnish with crumbled bacon and grated cheese.

Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked.  When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it.  Here is a link to the sausage I used in this recipe.  Premio Sweet Italian Sausage 

Print This Post Print This Post

Chicken Tortilla Soup

It’s time to spice up your life with a bowl of Chicken Tortilla Soup!  The inspiration for this recipe came from a local restaurant but unfortunately, I cannot order it anymore as all their soups contain gluten.  That makes me sad, because most of the ingredients in Chicken Tortilla Soup are naturally gluten free. 

I made mine with big chunks of chicken, beans and veggies.  I love the heat from garlic, jalapeno, chili flakes and cumin (could this soup cure the common cold?).  If you don’t already have Chipotle chili and cumin in your spice rack it’s time for a run to the grocery store! 

This post contains affiliate links.

The soup is thick and hearty on its own, no flour is needed.  It needs no adornment other than a sprinkle of gluten free tortilla strips, if you can’t find them locally order here!    

Ingredients: 

  • 2 chicken leg quarters 
  • Salt and pepper, to taste 
  • Olive oil 
  • water to cover
  • 2 bay leaves 
  • 1 onion, diced 
  • 2 carrots, sliced 
  • heaping tbsp. minced garlic
  • heaping tbsp. minced jalapeno
  • 2 tbsp. tomato paste 
  • 14 oz. can fire roasted tomatoes 
  • 1/2 tsp. Chipotle chili 
  • 1/2 tsp. Cumin 
  • 1/2 tsp. Oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules 
  • salt, to taste 
  • 1 cup canned black beans 
  • 1 cup frozen or canned corn 
  • Gluten free tortilla strips 

Preparation: 

Heat a deep skillet over medium low, add a little olive oil and brown the chicken on both sides.  Season with salt and pepper.  Add bay leaves and water to cover.  Simmer for 90 minutes on low. 

Transfer the chicken to a plate and remove meat from the bones.  Refrigerate meat until the soup is ready.  Reserve the liquid.

In a clean stock pot, add 1 tbsp. olive oil with the onions and carrots, and cook for 2-3 minutes over low heat.  Add the garlic and jalapeno and cook for 30 seconds.  Make a spot in the center of the pan and add the tomato paste.

Toast for 2 minutes, then strain the reserved chicken broth into the pot.  Add the fire roasted tomatoes, and all of the seasoning. 

Cover and simmer 1 hour, then add the black beans and corn.  Simmer 30 minutes longer.  Taste and add salt if needed. 

Stir in the reserved chicken, heat through and serve.

Garnish each bowl with tortilla strips.

Notes: ♪♫ I love soup season!  I could eat soup every day and I have a great selection of soups and stews on the blog that will keep you warm through the winter months.  All gluten free and delicious!  Check out all my Gluten Free Soups, Stews and Chowders here!

Print This Post Print This Post

Gluten Free Mushroom Soup

Homemade Mushroom Soup is always my first soup of the season.  An annual tradition signaling the end of summer, I make a pot right after Labor Day as our thoughts turn to cooler weather and comfort food.

This soup is the foundation for so many of my favorite winter stews and casseroles.  I keep some on hand in my freezer pantry, for those recipes that call for “a can of”.

Turmeric and saffron give this soup its beautiful golden color!  The recipe is so fast and easy, you can make a batch in under an hour.  I use a combination of mushrooms, such as white button, cremini and shitake. 

You can finish with cream for a Cream of Mushroom soup that is better than any canned.  Puree the soup or leave it chunky, your choice.  It freezes beautifully so make some now to have ready for the holidays!

This post contains affiliate links.

Ingredients: 

 Preparation: 

Whether you slice the mushrooms yourself or buy them pre-sliced, you will need to give them a good rinse.

Melt butter in a Dutch oven or 4-Quart soup pot.  Sauté the onions and celery in the butter until translucent.

Add all the mushrooms to the pot. 

Continue cooking over medium heat until the mushrooms release their liquid.

Have the chicken broth ready and stir in the flour.  It will immediately begin to thicken. 

Slowly stream in the chicken broth, stirring constantly so the flour doesn’t clump.  Add the salt, pepper, turmeric and saffron. 

Simmer 15 minutes then remove from heat.  Soup can be prepared ahead and frozen up to this point.

Here it is after cooling down for an hour or so.

I ladle the soup into freezer containers, about 1-1/2 cups each.

Notes ♪♫ If you plan to freeze the soup, I recommend not adding cream at this point.  For Cream of Mushroom Soup, drizzle in cream or half and half just before serving.

Print This Post Print This Post