Rhode Island Clam Chowder
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Clam (shucked)3 cups
Clam Juice3 cups
Chicken Stock1 cup
Butter2 tbsps
Ground Black Pepper1 tsp
Salt1 pinch
Cayenne PepperDirections:
1
Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat
2
Reduce heat to medium-low and simmer 15 minutes
3
Meanwhile, melt the butter in a large skillet over medium heat
4
Stir in the onion and celery; cook and stir until the vegetables are tender
5
Stir the onion mixture and potatoes into the clams
6
Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce
7
Simmer 15 minutes longer
8
Sprinkle with parsley to serve