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