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
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 uwe_meller_11416187
vancouver wa
on November 22, 2012
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Very tasty. My wife can't tolerate milk products and we are not fond of Manhattan chowder so this is a great substitute. As one of the cooks said, it tastes better the second time around. And I used bacon rather than Canadian bacon-sprinkle at the end.
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!
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