| Rhode Island Clam Chowder Recipe | Rhode Island Clam Chowder Recipe Ingredients:- 2¼ lb Shucked Hard-Shell Clams, un-drained, chopped
- 1/2 lb Salt Pork - cut into 1/4-inch cubes
- 4 Medium Onions - thinly sliced
- 4 Large Potatoes - peeled and cut into 1/2-inch cubes
- 6 cups Water
- 1 (28oz) can Crushed Tomatoes
- Salt - to taste
- Freshly Ground Pepper - to taste
- 2 cups Milk
- 2 tablespoons Unsalted Butter
- 1/2 cup shredded Fresh Basil
- Whipping Cream
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Time: 1 hour
10 min
Serves: 6 - 8
| Rhode Island Clam Chowder Recipe Instructions:Drain and wash clams, reserving liquid; set clams aside.
Cook salt pork in a Dutch oven over medium heat for about 5 minutes or until crisp.
Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside.
Add onion, sauté 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat.
Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender.
Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper to your taste.
Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil.
Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream.
Sprinkle with reserved salt pork and serve.
| Rhode Island Clam Chowder Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Rhode Island Clam Chowder Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Seafood generally goes well with white wine
- A healthy alternative to meat dishes
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Seafood Recipes Index
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