The Clear Choice; Rhode Island Clam Chowder

Red and white: The two most famous styles of clam chowder have their place but currently the lesser known clear chowder hailing from Rhode Island is the soup du jour. Offering a clam centric profile you have neither the garden offering of later summer or the creamy base of winter fare to distract from the purity on the plate.

You will need:

½ cup each chopped onion, celery & potato

½ cup chopped clams

¼ tsp. each salt & pepper

470 ml. (two jars) clam juice

2 Tbsp. salted butter

Instructions:

• Cook celery and onion in butter until celery is soft and onion is translucent.
• Pre boil diced potato in water for ten minutes, strain and reserve.
• Add all ingredients except for the clams into a pot and heat to a simmer.
• Add clams, cook until heated though – about 3 minutes.
• Serve