Rhode Island Style Clam Chowder
- Level: Easy
- Yield: 6 servings, serving size 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 220 calorie
- Total Fat
- 7.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 60.5 milligrams
- Sodium
- 675 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 24 grams
- Total: 56 min
- Prep: 20 min
- Cook: 36 min
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.
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.