Rhode Island Style Clam Chowder

Name: Rhode Island Style Clam Chowder
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H36M0.000S
Total time: P0Y0M0DT0H56M0.000S
Yield: 6 servings, serving size 1 1/2 cups
Cuisine: american
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 courtesy of Ellie Krieger

Watch how to make this recipe.

Rhode Island Style Clam Chowder

0 Reviews

Level: Easy

Yield: 6 servings, serving size 1 1/2 cups

Nutritional Analysis

Per Serving

Calories

220 calorie

Total Fat

7.5 grams

Saturated Fat

1.5 grams

Cholesterol

60.5 milligrams

Sodium

675 milligrams

Carbohydrates

15 grams

Dietary Fiber

2.5 grams

Protein

24 grams

Total: 56 min
Prep: 20 min
Cook: 36 min

Level: Easy
Yield: 6 servings, serving size 1 1/2 cups
Nutritional Analysis

Per Serving

Calories

220 calorie

Total Fat

7.5 grams

Saturated Fat

1.5 grams

Cholesterol

60.5 milligrams

Sodium

675 milligrams

Carbohydrates

15 grams

Dietary Fiber

2.5 grams

Protein

24 grams

Total: 56 min
Prep: 20 min
Cook: 36 min

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.