Rhode Island Clam Chowder Recipe With Canned Clams

Heat a heavy bottomed soup pot or dutch oven over medium high and add the bacon. Place liquid in a sauce pan add onion s p and potato. Drain the liquid from the canned clams mussels and add enough water to make 1 1 2 cup.

Camila Farah

Cook stirring occasionally until the vegetables begin to soften about 6 minutes. Add clams mussels evaporated milk and butter. Cook at medium heat until veggies are tender about 10 minutes. The rich broth of this clear broth rhode island clam chowder is loaded with potatoes bacon and either cherry stones or quahogs same species of hard shell clam quahogs being bigger than cherrystones depending on what s fresh that day. With origins along rhode island s southern coast this simple clam chowder has a clear broth crowded with clams and potatoes and the pleasant heat of black pepper.

Heat until warmed through do not boil. 10 minutes time for the soup to rest. Reduce heat to low. Transfer to a large pot and add 3 1 2 cups water. Put the bacon in a wide heavy duty 4 to 5 quart pot or dutch oven and cook over medium heat stirring occasionally until just beginning to turn crisp and golden about 4 minutes.

Bring to a simmer over medium heat then cover and cook until the clams open about 8 minutes. Rhode island clear clam chowder recipe rhode island folks love their clam shacks. Flo s evelyn s aunt carrie s iggy s. Clear clam chowder originated along the southern coast of rhode island where it is a local delicacy much to be preferred over the creamier version of boston to the north and the to them criminally tomato hued style served in manhattan to the south and west eating it recalls the feeling of pulling into block island after a long day at sea scented with salt spray and sliding into a clean. Bring the shucked clams clam juice and chicken stock to a simmer in a large pot over medium high heat.

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Set a fine mesh colander over a bowl and drain clams into the mesh. Reserve clam juice and set juice and clams aside. Reduce heat to medium low and simmer 15 minutes. Add the canadian bacon onions and celery. By heather schmitt gonzalez prep time.

Rinse the clams several times under cold running water. Most of these summer only operations sit along the south coast on narragansett bay with names that hint of the mythic grandmas closely held recipes that set one apart from the other. Heat the oil in a large soup pot over a medium high heat. Rinse the clams several times under cold running water. Set a fine mesh colander over a bowl and drain clams into the mesh.

Heat the oil in a large soup pot over a medium high heat. Bring to a simmer over medium heat then cover and cook until the clams open about 8 minutes. Heat until warmed through do not boil. Cook stirring occasionally until the vegetables begin to soften about 6 minutes.