Rhode Island Style Clam Chowder

2007, Ellie Krieger, All Rights Reserved
TOTAL TIME: 56 min
Prep: 20 min
Inactive Prep: --
Cook: 36 min
 
YIELD: 6 servings, serving size 1 1/2 cups
LEVEL: Easy

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
recipe tools

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.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

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