Rhode Island-Style Clam Chowder |
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Prep Time: 45 Minutes Cook Time: 36 Minutes |
Ready In: 81 Minutes Servings: 6 |
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In ' The Food You Crave' by Ellie Krieger. Per serving-220 cal, 7.5 g fat, 2.5 g fiber. Should be made with RI quahogs, but I can't get them. Ingredients:
2 tablespoons olive oil |
2 slices canadian bacon, chopped (2 oz.) |
1 large onion, diced (about 2 cups) |
4 stalks celery, diced (about 1 cup) |
4 cups diced red bliss potatoes (about 1 1/4 lb.) |
2 (1 lb) containers frozen clams, packed in their own juice, thawed, juice reserved |
1 teaspoon fresh thyme (or 1/2 t. dried) |
salt |
fresh ground black pepper |
Directions:
1. Heat oil in a big pot over med-high heat; add in Canadian bacon, onion, and celery; cook/stir a few times, until the vegetables soften, about 6 minutes.
2. Add in potatoes, clams, clam juice, thyme, and water to cover; bring to a boil; decrease heat to med-low, and simmer until the potatoes are soft, about 30 minutes.
3. Season with salt and pepper to taste.
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