Rhode Island Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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Ingredients:
1 quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds) |
1/2 pound salt pork, cut into 1/4-inch cubes |
4 medium onions, thinly sliced |
4 large potatoes, peeled and cut into 1/2-inch cubes (3 pounds) |
6 cups water |
1 (28-ounce) can crushed tomatoes |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
2 cups milk |
2 tablespoons unsalted butter |
1/2 cup shredded fresh basil |
whipping cream |
Directions:
1. Drain clams, reserving liquid; set clams aside.
2. Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside. Add onion, and saute 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.
3. Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil. Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream. Sprinkle with reserved salt pork. Serve with crackers.
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