Rhode Island Clam Chowder

Rhode Island Clam Chowder

Serves 8
Meal type Lunch, Soup
Misc Serve Hot
By author Chef Leslie Tripp

Ingredients

  • 24 cherrystones washed
  • 1 tablespoon tablespoon unsalted butter
  • ½lb slab bacon-diced
  • 1 Spanish onion diced
  • 3 ribs celery diced
  • 12 red bliss potato, cubed
  • ½ cup white wine
  • 4 sprigs fresh thyme leaves
  • 3 bay leaf
  • salt, pepper to taste
  • ¼ cup fresh chopped parsley

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

Put clams in large pot and add 4 cups water. Cover, set over heat, and cook until clams have opened (10 minutes). Strain clam broth through fine strainer, set aside. Remove clams from their shells, set aside.

In heavy stock pot put on stove, add butter and turn heat to medium; add bacon, stirring occasionally until bacon starts to brown. Remove bacon from pot, set aside. Add onions and celery to the fat, cook stirring frequently until soft. Stir in potatoes and wine, and continue to cook until the wine has evaporated and potatoes start to soften. Add 4 cups of clam broth, thyme, and bay leaf.

Simmer gently until potatoes are tender. Chop the clams, stir the chopped clams and reserved bacon. Add black pepper, simmer, remove from heat. Remove bay leaf, discard. Let sit one hour. Serve. Garnish with parsley and oyster crackers.
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