Rhode Island Clam Chowder: the Clear Broth Classic

Name: Rhode Island Clam Chowder: the Clear Broth Classic
Ingredients: 4 kg (3 lbs) Fresh Littleneck or Medium Quahog Clams, scrubbed clean; 350 ml (1 ½ cups) Water (for steaming); 4 L (6 cups) Bottled Clam Juice (Low Sodium); 115 g (4 oz) Salt Pork, diced into small lardons; 30 g (2 tbsp) Unsalted Butter; 1 large Yellow Onion, finely diced; 2 stalks Celery, finely diced; 1 tbsp Fresh Thyme leaves, stripped from stems; 30 g (¼ cup) All-Purpose Flour (optional); 675 g (1.5 lbs) Yukon Gold Potatoes, peeled and diced into 1 cm (½ inch) cubes; 1 tsp Freshly Ground Black Pepper; 1 tsp Sea Salt (adjust to taste); ½ cup Fresh Flat-Leaf Parsley, chopped

Rhode Island Clam Chowder: the Clear Broth Classic

By cookingwithkendra.net

 1 hour 5 minutes

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Details

Servings: 8
Calories: 32
Protein: 5g
Fiber: 1g
Sugar: 1g
Carb Total: 2g
Trans Fat: 1g
Saturated: 1g
Fat Total: 1g
Diet: High-Protein
Meal: lunch, dinner
Dish: soup
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Cuisine

american

Comments

Ingredients

4 kg (3 lbs) Fresh Littleneck or Medium Quahog Clams, scrubbed clean
350 ml (1 ½ cups) Water (for steaming)
4 L (6 cups) Bottled Clam Juice (Low Sodium)
115 g (4 oz) Salt Pork, diced into small lardons
30 g (2 tbsp) Unsalted Butter
1 large Yellow Onion, finely diced
2 stalks Celery, finely diced
1 tbsp Fresh Thyme leaves, stripped from stems
30 g (¼ cup) All-Purpose Flour (optional)
675 g (1.5 lbs) Yukon Gold Potatoes, peeled and diced into 1 cm (½ inch) cubes
1 tsp Freshly Ground Black Pepper
1 tsp Sea Salt (adjust to taste)
½ cup Fresh Flat-Leaf Parsley, chopped

Instructions

Rhode Island Clam Chowder: the Clear Broth Classic serves 8 original recipe by cookingwithkendra.net.

Rhode Island Clam Chowder: the Clear Broth Classic