Photo: Rhode Island Style Clam Chowder Recipe
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
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.
* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.
* 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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By cromeo
on January 22, 2012
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I received "The Food You Can Crave" as a gift a month ago. I have tried to make at least one recipe from it each week and this is the first recipe neither my husband nor I liked. It was bland! I used additional clam juice instead of all water and it was still bland. I almost never salt my food -- this required salting!! I had some smoked bacon left over from another recipe, that added good flavor. If I make it again, I will probably use center cut bacon instead of Canadian Bacon.
By lavendernmint
on December 04, 2011
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This was a delicious and easy weeknight dinner. I am gluten and dairy intolerant, so New England chowder is out for me, but I think I like this even better than creamy chowder! It's much less heavy and has a cleaner, sweeter clam flavor. I used Irish style bacon which is sort of halfway between traditional bacon and Canadian bacon in terms of fat, so I only needed 1 tablespoon of olive oil to saute the veggies. As some reviewers below did, I substituted some of the water with boxed organic chicken broth, and as Ellie suggests, I used frozen clams in their juice. With the fresh thyme and enough good sea salt and pepper to season, it was very flavorful! I have no idea why other people called this bland--maybe a bit of chicken broth made a big difference? Try it tonight!
By DianaCabrera
Solomons Island, Md
on August 27, 2011
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I loved this recipe but I added some chicken stock instead of water. Also, I made homemade croutons to drop on top when I served. The croutons were made from French or Italian bread, cubed and tossed in garlic olive oil and either fried till just crisp or put them on a baking sheet and pop in oven. I know, this is such a healthy version of clam chowder and here I am adding such yummy croutons filled with calories! :
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