RHODE ISLAND CLAM CHOWDER
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits that are about the size of the bacon dice.
- When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 3 grams, TransFat 0 grams
RHODE ISLAND CLAM CHOWDER
This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference
Provided by KMOMMYZ
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 33.4 g, Cholesterol 75.1 mg, Fat 13.7 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1899.3 mg, Sugar 5.8 g
RHODE ISLAND STYLE CLAM CHOWDER
Provided by Ellie Krieger
Categories main-dish
Time 56m
Yield 6 servings, serving size 1 1/2 cups
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.
RHODE ISLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
- Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
- Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
- While the potatoes are cooking, remove the clams from their shells and roughly chop.
- Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
- Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams
RHODE ISLAND RED CHOWDER
I was not totally surprised this was for a pink clam chowder but the name certainly had me thinking "chicken". We'll be clamming soon enough & this chowder made with milk instead of cream will be something tasty to try out. Received via email. Note this chowder is better if made at least an hour and up to a day ahead of time - so prep time includes an hour rest for it.
Provided by Busters friend
Categories Chowders
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes.
- Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes.
- Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
- In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days.
- When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired.
Nutrition Facts : Calories 366.9, Fat 15.9, SaturatedFat 6.5, Cholesterol 60.7, Sodium 792.5, Carbohydrate 36.8, Fiber 2.9, Sugar 12, Protein 19.6
RHODE ISLAND CLAM CHOWDER
A recipe from Govenor Lincoln Almond. "With all the fine food Rhode Island has to offer, deciding on my favorite recipe was no easy task. After some serious thought and careful deliberation, I have decided on Rhode Island White Clam Chowder. I hope you enjoy this very special Rhode Island delicacy." Posted by request.
Provided by Lorac
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
- Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
- Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
- Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
- Add thyme, salt and pepper and serve.
RHODE ISLAND CLAM CHOWDER
Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Bring 8 cups water to a boil in a large pot. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes and discard any chowder clams that have not opened after 6 minutes and quahogs after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 5 cups. Remove clams from shells; roughly chop clams.
- Cook bacon in a medium pot over medium-high heat until crisp. Transfer to a paper-towel-lined plate. Add bacon fat or oil to fat in pot, and reduce heat to medium. Add onion and leek, and saute until softened, about 8 minutes.
- Add wine, and bring to a boil, scraping up browned bits. Add potatoes and reserved clam broth. Bring to a simmer, and cook until potatoes are tender. Stir in clams, and season with salt. Serve immediately with crumbled bacon and basil.
RHODE ISLAND CLAM CHOWDER WITHOUT BACON
This is my dad's famous clam chowder. He'd make 8 times the recipe because the whole family was waiting in line for their quart to take home.
Provided by Sue Gibbons
Categories Seafood Soup
Time 1h20m
Yield 8
Number Of Ingredients 20
Steps:
- Cook and stir salt pork in a 5-quart Dutch oven or heavy kettle over medium-low heat until crisp, 10 to 15 minutes. Add onion, leeks, and garlic to salt pork; cook and stir until tender, about 5 minutes.
- 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.
- Separate necks from soft parts of each clam. Coarsely chop necks and add to salt pork-vegetable mixture, reserving soft parts. Reduce heat to medium-low and simmer salt pork-vegetable mixture until potatoes are tender, about 20 minutes.
- 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.
- Melt butter in a small saucepan over medium-low heat; stir in flour until smooth. Spoon about 1 tablespoon liquid from soup into butter-flour mixture and stir until smooth; add to soup and stir. Cover and simmer soup until thickened, 15 to 20 minutes.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 21.1 g, Cholesterol 42.3 mg, Fat 13.8 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 5.2 g, Sodium 1298.3 mg, Sugar 5.4 g
More about "rhode island clam chowder without bacon recipes"
EASY NEW ENGLAND CLAM CHOWDER - KITCHEN DREAMING
From kitchendreaming.com
5/5 (5)Total Time 35 minsCategory SoupCalories 332 per serving
THE BEST CREAMY CLAM CHOWDER - FOODIE AND WINE
From foodieandwine.com
RHODE ISLAND CLAM CHOWDER WITH WHITE WINE AND BACON RECIPE
From plain.recipes
AUTHENTIC RHODE ISLAND RED CLAM CHOWDER (CHOWDAH) RECIPE
From recipegoulash.cc
RHODE ISLAND CLAM CHOWDER - REDI-BASE COOKING
From redibasecooking.com
RHODE ISLAND CLEAR CLAM CHOWDER - ANGIE'S OPEN RECIPE BOX
From angiesopenrecipebox.com
RHODE ISLAND CLAM CHOWDER - RECIPE | COOKS.COM
From cooks.com
RHODE ISLAND CLAM CHOWDER - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
RHODE ISLAND CLAM CHOWDER WITH WHITE WINE AND BACON RECIPE
From seriouseats.com
RHODE ISLAND CLAM CHOWDER - RECIPE - FINECOOKING
From finecooking.com
NEW ENGLAND CLAM CHOWDER NO BACON - OSTERIABUONO.COM
From osteriabuono.com
A NEW ENGLANDER DRAWS THE LINE: NO BACON IN CHOWDER
From huffpost.com
RHODE ISLAND CLAM CHOWDER - SERVED FROM SCRATCH
From servedfromscratch.com
RHODE ISLAND STYLE CLAM CHOWDER : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CLEAR BROTH CLAM CHOWDER | RHODE ISLAND RECIPE
From newengland.com
RECIPE FOR RHODE ISLAND CLAM CHOWDER RECIPES
From tutdemy.com
RHODE ISLAND-STYLE CLEAR CLAM CHOWDER - NEW ENGLAND TODAY
From newengland.com
RHODE ISLAND CLAM CHOWDER WITHOUT BACON GOOD RECIPES
From accayabyab.blogspot.com
RHODE ISLAND CLAM CHOWDER RECIPE | EASY CLAM CHOWDER RECIPE
From fultonfishmarket.com
THE CLAMMIEST CHOWDER: HOW TO MAKE RHODE ISLAND-STYLE DAIRY …
From seriouseats.com
RHODE ISLAND CLAM CHOWDER | SAVEUR
From saveur.com
RHODE ISLAND CLAM CHOWDER - LEITE'S CULINARIA
From leitesculinaria.com
RHODE ISLAND CLAM CHOWDER WITHOUT BACON
From foodgram.netlify.app
RHODE ISLAND CLAM CHOWDER RECIPE (GLUTEN AND DAIRY-FREE)
From fearlesseating.net
CREAMY CLAM CHOWDER - THESTAYATHOMECHEF.COM
From thestayathomechef.com
RHODE ISLAND CLAM CHOWDER WITH WHITE WINE AND BACON RECIPE
From recipegoulash.cc
RHODE ISLAND CLAM CHOWDER - ALL ROADS LEAD TO THE KITCHEN
From allroadsleadtothe.kitchen
BOSTON CLAM CHOWDER RECIPE WITHOUT BACON
From mozzarella-cheese-recipe.blogspot.com
FOR CLAM CHOWDER THAT ACTUALLY TASTES LIKE CLAMS, HOLD THE CREAM
From saveur.com
RECIPE: RHODE ISLAND STYLE CLAM CHOWDER - AMERICAN EXPRESS
From clamandoyster.com
OUR RECIPES: CLEAR RHODE ISLAND CHOWDER. - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
RHODE ISLAND STYLE CLAM CHOWDER - FOOD NETWORK UK
From foodnetwork.co.uk
RHODE ISLAND CLAM CHOWDER - TASTE WITH THE EYES
From tastewiththeeyes.com
RHODE ISLAND CLAM CHOWDER – RECIPES NETWORK
From recipenet.org
RHODE ISLAND CLAM CHOWDER WITH WHITE WINE AND BACON RECIPE
From foodhousehome.com
BACON CLAM CHOWDER RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
RHODE ISLAND CLAM CHOWDER RECIPE - FULTON FISH MARKET
From fultonfishmarket.com
RHODE ISLAND CLAM CHOWDER | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love