A New England clam and fish chowder without wheat or dairy? Yes, it's possible, and tasty, too. It will have a thinner consistency and darker color, but the flavor is excellent.
4 slices bacon, diced
1 large onion, chopped
2 bay leaves
2 tsp dried thyme
4 new potatoes, diced
3 tbsp gluten-free flour (I use Red Mill)
2 8-oz bottles clam juice
3 cups soy milk
1 lb fresh cod, in bite-sized pieces
2 10-oz cans clam, with juice
Salt and pepper to taste
1 tbsp fresh flat-leaf parsley
Slice and dice 4 strips of bacon. In large soup pot, cook diced bacon over medium-high heat until crispy. Stir often with wooden spoon. If there's more than 3 tbsp or so of bacon grease, remove the excess. There's no need to measure or be very precise; just eyeball it. Add onion, bay leaves, thyme; saute until onions are translucent. Add potatoes and cook until almost tender. Add flour and stir to blend.
Pour in clam juice and scrape pot with wooden spoon to remove any brown bits that may have stuck to the bottom. Remove bay leaves. Add soy milk and bring to simmer. Add fish and clams. Cook over low heat until cod is flaky. Season with salt and pepper. Stir in parsley.