Rhode Island Style Clam Chowder (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 36 Minutes |
Ready In: 56 Minutes Servings: 6 |
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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:
1. 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.
2. * Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.
3. Recipe Analysis Note: 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.
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