Recipe courtesy of Iggy's Doughboys

Iggy's Rhode Island "Clear" Chowder

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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Ingredients

3 tablespoons butter

3 stalks celery, finely diced 

1/2 large yellow onion, finely diced 

2 tablespoons clam base

1/4 cup all-purpose flour 

8 cups clam juice 

1/2 teaspoon ground white pepper 

Pinch dried thyme 

Dash Worcestershire sauce 

2 cups chopped clams (about 16 ounces)

3 large potatoes, peeled, cut into 1-inch cubes and blanched 

Directions

  1. In a large pot, melt the butter over medium heat and saute the celery and onions until soft and translucent, 6 to 8 minutes. Mix the clam base with 1/4 cup water, and then add into the pot. Add the flour and stir to absorb the butter and thicken slightly. Add the clam juice, mixing well and bring to a boil. Reduce the heat to medium-low and add the white pepper, thyme and Worcestershire, and simmer for 8 to 10 minutes. Add the clams and potatoes, and cook to heat through slowly, allowing all flavors to blend together. Serve hot.

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