rhode island clam chowder
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I was doing some research on Rhode Island foods and found tis recipe online. It sounds very good,as soon as the weather cools, I will be making this!
According to the info I found,traditional Rhode Island clam chowder has clear broth. This traditional clear chowder generally contains quahogs, broth, potatoes, onions, and bacon.
In some parts of the state, a red chowder is served as Rhode Island clam chowder. This red chowder has a tomato broth base and potatoes; unlike Manhattan red chowder, it does not have chunks of tomato, and does not contain other vegetables (such as carrots or beans).
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Ingredients For rhode island clam chowder
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2 tablespoons olive oil
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2 slices canadian bacon,about 2 oz,chopped
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1 large onion,chopped (about 2 cups)
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1 c celery,chopped (about 3 stalks)
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4 c red potatoes,cut in 1/2 inch dice
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2 c chopped clams
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2 c clam juice
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1 t. fresh thyme or 1/2 t. dried
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water,to cover
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salt
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freshly ground black pepper
How To Make rhode island clam chowder
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1Heat 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. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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