Rhode Island Red Clam Chowder
Hearty, traditional Rhode Island red clam chowder is made with tomatoes, which is the base for the broth—not milk or cream.
1/4 cup bacon, finely cut up
1/4 cup onion, finely chopped
2 (8-ounce) cans minced or whole clams
2 cups potatoes, peeled and finely chopped
1 cup water
1/3 cup celery, chopped
1 (16-ounce) can whole tomatoes, undrained
2 teaspoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
Oyster crackers, if desired
- Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10 minutes.
- Add clams, tomatoes, parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally.
- Serve with oyster crackers, if desired.
Makes 8 servings.