Rhode Island Clam Chowder |
| Name: |
Meg Flanagan |
| Base: |
Camp Courtney |
| Recipe: |
Ingredients:
2-3 bottles clam juice
1-2 cans clams
1/2 onion, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
4-5 red potatoes, cut into bite sized chunks
4-5 slices bacon
salt/pepper to taste
1-2 cups water
How to:
1. In a pot over medium heat, place the bacon and cook until crispy. Remove from pot and drain. Save enough of the bacon grease in the pot to just more than coat the bottom.
2. While the oil is still hot, add the chopped onion, garlic, and celery. Cook over medium heat until softened slightly.
3. Add the potatoes and brown them slightly. While the potatoes brown, roughly chop the bacon.
3. Add the clam juice, canned clams (do not drain, just put everything in), and 1 cup of water. Cook on high until the soup boils, then reduce heat to low and simmer until potatoes are cooked through. Season with salt and pepper to taste.
4. Served garnished with chopped bacon. Optional sides: oyster crackers or crusty bread for dipping.
NOTE: Rhode Island-style chowder features a clear broth. For more traditional New England clam chowder, omit the water and add heavy cream instead. |
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