Rhode Island Style Clam Chowder (made inland, no dairy)
pete.parker.58 @cook_3726344
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!
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- 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.
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