Classic Rhode Island Clam Chowder
This delicious "third chowder" deserves all of the accolades accorded to better-known New England and Manhattan clam chowders. A delicate broth with less dairy than most chowders allows the flavor of fresh clams to truly shine through.
Ingredients:
- 2 cups chopped fresh clams (quahogs)
- 4 slices of bacon (chopped)
- 1 onion (medium, chopped)
- 4 cups peeled and cubed potatoes
- 2 cups water
- 2 cups clam juice
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the cubed potatoes, water, and clam juice to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Strain the broth through a fine mesh strainer. Discard any solids and return the broth to the pot. (This step is optional. It yields a more delicate flavor, but many frugal Rhode Islanders can't stand wasting good food!)
- Add the chopped clams to the pot and cook for another 5-10 minutes, until the clams are heated through.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the chowder hot, garnished with the crispy bacon.