No Reviews
You must be logged in to post a review.
Rhode Island Clam Chowder
x
Print Options
Description
A traditional Rhode Island clear broth, clam chowder.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 3 slices Bacon, Chopped
- 1 cup Celery, Chopped
- 1 whole Large White Onion, Chopped
- Salt And Pepper, to taste
- 1-¼ pound Fingerling Potatoes (about 3 Cups), Chopped Into 1/2" Pieces
- 2 cups Chopped Quahogs (or 2-6.5 Oz. Cans, Chopped Clams In Clam Juice)
- 2 cups Clam Juice (or Use Juice From 2-6.5 Oz. Cans Of Chopped Clams In Clam Juice)
- ½ teaspoons Dried Thyme
- Water, To Cover
Preparation
Heat the oil and butter in a stockpot over medium-high heat. Add the bacon, celery, onion and salt to taste to the pot and sauté until veggies are softened and the bacon is slightly crisped, about 6 to 8 minutes. Stir occasionally. Next add the potatoes, clams, clam juice and thyme to the pot. Then add enough water to just cover the ingredients. Bring the soup to a boil, cover and simmer for about 25 to 30 minutes. Season with fresh ground black pepper and serve immediately.
More Recipes from eatplaylove
Related Recipes
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.