Rhode Island Style Clam Chowder (made inland, no dairy)

Name: Rhode Island Style Clam Chowder (made inland, no dairy)
Cuisine: American
Ingredients: 1 tsp canola oil; 1/2 medium-sized onion; 32 chicken or turkey broth; 1 bay leaf; 1/4 tsp black pepper; 1/2 tsp granulated garlic or garlic powder; 1 tsp thyme; 1 large peeled potato, cut into chunks or cubes; 1/2 cup sliced carrots; 13 oz chopped clams with juice

pete.parker.58 @cook_3726344

Menemsha, Massachusetts

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!

pete.parker.58 @cook_3726344

Menemsha, Massachusetts

Saved

Ingredients

1 tspcanola oil
1/2medium-sized onion
32chicken or turkey broth
1bay leaf
1/4 tspblack pepper
1/2 tspgranulated garlic or garlic powder
1 tspthyme
1large peeled potato, cut into chunks or cubes
1/2 cupsliced carrots
13 ozchopped clams with juice

Saved

Steps

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.