Manhattan Clam Chowder & GF Corn Bread

I realized that I don't have to always look for special "gluten free" recipes.. but I can just look for regular recipes and try to find something gluten/plant oil free, or modify it to fit my needs!
I think I can honestly say that this is the best Manhattan clam chowder I've ever had! And of course, it was not only GF, but also plant oil & latex free! I also found a great GF corn bread recipe online, but I modified it a little. The result? ... yum!

Manhattan Clam Chowder:

• 1 pint shucked clams
• 1 cup tomato and clam juice
• 2 potatoes, cleaned and chopped
• 1 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can Italian-style diced tomatoes

1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
3. Stir in the undrained tomatoes and the chopped clams and heat through.

Gluten Free Corn Bread:

• 1 cup white rice flour
• 1 cup stone-ground cornmeal
• 2 to 3 tablespoons of sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon butter
• 2 beaten large eggs
• 1 cup milk
• 1 cup creamed corn
• 1/4 cup melted butter

1. Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.
2. Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
3. In a small bowl, combine the eggs, milk, creamed corn and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.