Rhode Island Style Clam Chowder
Total:
56 min
Active:
20 min
Yield:
6 servings, serving size 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy
Total:
56 min
Active:
20 min
Yield:
6 servings, serving size 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy

Ingredients

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.

food-warnings:recipe-analysis-note

IDEAS YOU'LL LOVE

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Grilled Clams with Garlic Butter

Recipe courtesy of Jasper White

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sweet and Spicy BBQ Sauce (Texas Style)

Recipe courtesy of Food Network

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Shrimp Stir-Fry

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking