Rhode Island Style Clam Chowder (made inland, no dairy)
I am an inland guy that cherishes his time at the coast, which is mainly New England. I am known to walk along the beach and the rocks, and that smell of the sea gets me every time. When it gets cold and misty, especially in Rhode Island, and nothing else will warm me, I seek out clam chowder at my favorite spots. Although I love a nice rich clam chowder now and then, it is too heavy for me much of the time, and a guy that loves good food like I do has to watch out for the weight gain that can happen. Luckily, Rhode Island must battle those same caloric demons, because my favorite style of chowder, the clear broth kind, is common there. This recipe is very easy, and works well for me, so hopefully for you too. Of course, fresh is best, and feel free to alter the recipe to suit your tastes. I prefer to boil carcasses to make my broth, so I have never used store bought broth for this, but I will need to one day I'm sure. I wish you well in making this, and I hope you enjoy it!
Rhode Island Style Clam Chowder (made inland, no dairy)
I am an inland guy that cherishes his time at the coast, which is mainly New England. I am known to walk along the beach and the rocks, and that smell of the sea gets me every time. When it gets cold and misty, especially in Rhode Island, and nothing else will warm me, I seek out clam chowder at my favorite spots. Although I love a nice rich clam chowder now and then, it is too heavy for me much of the time, and a guy that loves good food like I do has to watch out for the weight gain that can happen. Luckily, Rhode Island must battle those same caloric demons, because my favorite style of chowder, the clear broth kind, is common there. This recipe is very easy, and works well for me, so hopefully for you too. Of course, fresh is best, and feel free to alter the recipe to suit your tastes. I prefer to boil carcasses to make my broth, so I have never used store bought broth for this, but I will need to one day I'm sure. I wish you well in making this, and I hope you enjoy it!
Cooking Instructions
- 1
Slice the onion thin or dice it, and aggressively fry it in the canola oil until the edges show signs of burning (carmelize), in the same pot that will be used for the chowder.
- 2
Leaving the clams in the cupboard, add all of the other ingredients to the pot, and simmer until the carrots and potatoes are tender. I mean it! Don't add those clams yet!
- 3
As soon as the potatoes & carrots are tender, add the clams with juice.
- 4
Heat for another two minutes, and serve.
- 5
Salt to taste.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
New England Clam Chowder New England Clam Chowder
Clam chowder is one of my favorites and is easy to make at home! The consistency of this recipe is a slightly thickened broth, which I prefer to the very thick chowders.
-
New England Clam Chowder Stuck in the Midwest New England Clam Chowder Stuck in the Midwest
I'm half "New Englander", on my dad's side, and as such I LOVE a good clam chowder, but alas I am stuck in the Midwest and there isn't a good, fresh clam in sight.And CANNED clam chowder? Please don't get me started on that abomination! 😂A good clam chowder should be thick, and creamy. And if there isn't at least a little clam in nearly every bite it ain't worth it.Now, nothing beats a chowder with fresh clams, but if you're like me and stuck where truly fresh seafood is a rarity (or outrageously expensive) you'll appreciate the flavors of this chowder. Better yet, you'll truly appreciate what little effort it takes to prepare!
-
New England Clam Chowder New England Clam Chowder
Great recipe. Still trying to prefect it!
-
-
California Farm Winter Clam Chowder-Mild California Farm Winter Clam Chowder-Mild
Family Tradition, i posted spicy summer clam chowder and decided to make and post mild winter clam chowder as well, using canned baby clams and Russet potatoes, the potatoes make the chowder creamy. Do not use all purpose flour to thicken this chowder, it makes the chowder starchy.
-
-
Quick Clam Chowder Quick Clam Chowder
I live in the New England area and there are many delicious chowder restaurants. I tried to make this chowder taste closest to the restaurant that makes me think, "This place is delicious." I can make this dish quickly whenever I want with canned clams, so it is very easy and economical.You can taste the strong flavor of wine, so if you do not like wine, use less of it. Usually there are no carrots in New England Clam Chowder, but I used them since I prefer the taste. The soup will be delicious if you add other vegetables you like such as corn. If you have leftovers, you can toss with pasta for a delicious pasta dish. Recipe by Chikichikichiki-ta
-
Nation Clam Chowder Nation Clam Chowder
I made this recipe, and can honestly say if you love clam chowder you'll love this! It's very hearty, chunky and flavorful. One of the best chowders I've had!!
-
Manhattan Clam Chowder Manhattan Clam Chowder
The Manhattan Clam Chowder is a fun dish for a dinner party that no one will expect. The flavor of the clams tastes delicious when turned into a hearty stew. Try it out for yourself!
-
-
Clam Chowder Clam Chowder
https://www.facebook.com/baanrakguichai/Feel free to like and share the page! We'll be traveling around the world together through kitchen runway soon.Fresh clams with a chewy texture make the soup sweeter. This recipe is made without a cream soup base, starting with a roux from scratch. We don't like overly thick, heavy cream soups, so we use fresh milk instead. If you prefer it thicker, add more flour. If you want it richer, you can use cream instead of milk. Choose spices you like or use what you have at home.
Translated from Cookpad Thailand
More Recipes
Comments