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

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Nashville-Style Hot Chicken Sandwich

Recipe courtesy of Jeff Mauro

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Grilled Lemon Chicken

Recipe courtesy of Ina Garten

Cuban Style Fresh Ham

Recipe courtesy of Julio Vila

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking