Recipe courtesy of Ellie Krieger
Rhode Island Style Clam Chowder
Total:
56 min
Active:
20 min
Yield:
6 servings, serving size 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy
Total:
56 min
Active:
20 min
Yield:
6 servings, serving size 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 tablespoons olive oil
  • 2 slices Canadian bacon (about 2 ounces), chopped
  • 1 large onion, chopped (about 2 cups)
  • 1 cup chopped celery (about 3 stalks)
  • 4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
  • 2 cups chopped clams*
  • 2 cups clam juice*
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • Water, to cover
  • Salt
  • Freshly ground black pepper

Directions

Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper. 

Cook's Note

Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed. Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

cook-warnings:recipe-analysis-note

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