Rhode Island Clam Chowder
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
34
Spice
45
Sweetness
65
Sourness
47
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1 cup
Leek (thinly sliced)1 clove
Garlic (finely chopped)32 fluid ounces
Clam Juice3 cups
Potatoes (1/2-inch cubed)2 cups
Water (boiling)1 cup
Carrot (diced)1 cup
Celery (chopped)1 cup
Ketchup1 cup
Parsley (chopped fresh)2 tsps
Salt1 tsp
Thyme Leaves (dried)1 tsp
Ground Black Pepper1
Bay Leaf1 tbsp
Butter1 tbsp
All-Purpose FlourDirections:
1
Cook and stir salt pork in a 5-quart Dutch oven or heavy kettle over medium-low heat until crisp, 10 to 15 minutes
2
Add onion, leeks, and garlic to salt pork; cook and stir until tender, about 5 minutes
3
Mix clam juice, potatoes, boiling water, green bell pepper, carrot, and celery into salt pork mixture; cover Dutch oven and bring liquid to a boil
4
Separate necks from soft parts of each clam
5
Coarsely chop necks and add to salt pork-vegetable mixture, reserving soft parts
6
Reduce heat to medium-low and simmer salt pork-vegetable mixture until potatoes are tender, about 20 minutes
7
Stir soft parts of clams, tomatoes, ketchup, parsley, salt, thyme leaves, black pepper, and bay leaf into salt pork-vegetable mixture; bring soup to a simmer
8
Melt butter in a small saucepan over medium-low heat; stir in flour until smooth
9
Spoon about 1 tablespoon liquid from soup into butter-flour mixture and stir until smooth; add to soup and stir
10
Cover and simmer soup until thickened, 15 to 20 minutes