Rhode Island Clam Chowder Recipe
Sure, we love creamy New England Clam Chowder (don’t miss our recipe here!) but sometimes all we want is a bowl of tomato-rich Rhode Island clam chowder. Don’t forget the oyster crackers!
- 2 Tablespoons olive oil
- 2 slices thick-cut bacon, sliced crosswise
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, chopped
- 2 white potatoes, peeled and cubed
- 1 teaspoon dried thyme
- ½ teaspoon fennel seeds
- ½ teaspoon celery seeds
- 2 bay leaves
- 15-ounce can crushed tomatoes in juice
- 14-ounce can clam juice
3 cups fresh clams, (Littleneck or Manila), rinsed
- Tabasco, to taste
- 2 Tablespoons fresh parsley, finely chopped
- kosher salt
- freshly ground black pepper
- Heat the olive oil in a Dutch oven set over moderate heat. Add the bacon and fry until golden and crisp, 6-8 minutes.
- Stir in the onion, carrot, celery, garlic, potatoes, and a pinch of salt, sweating until softened, 8-10 minutes.
- Stir in the spices and bay leaves; cook and stir until fragrant, 1 minute. Add the tomatoes (and their juice) and clam juice. Bring to a steady simmer and cook until the potato is very soft, about 15 minutes.
- Discard the bay leaves. Working in batches to best fit your blender, transfer the contents of the Dutch oven to a food processor or blender and purée until smooth, scraping down the sides of the processor as needed.
- Pour the chowder back into the Dutch oven and return to a rapid simmer. Add the clams, cover with a lid, and cook until they have steamed open, about 4 minutes; discard any that don't open.
- Stir in the chopped parsley and season to taste with Tabasco, salt, and pepper. Serve straight away for best results.