Southern Rhode Island Clam Chowder

My mother’s idea of a spicy dish was a touch of black pepper. I’ve reworked her clam chowder recipe a bit so it makes sense for a landlocked city like Nashville. Make a day ahead as soup will taste better after the flavors marry overnight

Photography By Brooke Stevens | May 11, 2018

Ingredients

  • 1-2 tablespoons bacon fat or salt pork
  • 2 slices of bacon
  • 1 cup sweet onion chopped
  • ½ cup celery, chopped
  • 4 cups red potatoes, peeled and diced
  • 2 cups chopped fresh clams (quahogs if you can get them, otherwise frozen… or if you must, canned clams)
  • 2 cups clam juice water
  • 2 cups half-and-half
  • Salt and pepper
  • Cayenne pepper

Preparation

1. Place bacon fat (or a chunk of salt pork) in a Dutch Oven or large saucepan over medium heat. Add bacon, onion, and celery. Saute 10 minutes. Add potatoes, clams, clam juice, and enough water to cover. Bring to a boil, lower heat, and add half-and-half. (Do not boil or soup will curdle.) Cook on low until potatoes are soft, about 20 minutes. Season with salt, pepper, and cayenne. Cool and refrigerate overnight, reheat, and serve a day later with oyster crackers.

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Ingredients

  • 1-2 tablespoons bacon fat or salt pork
  • 2 slices of bacon
  • 1 cup sweet onion chopped
  • ½ cup celery, chopped
  • 4 cups red potatoes, peeled and diced
  • 2 cups chopped fresh clams (quahogs if you can get them, otherwise frozen… or if you must, canned clams)
  • 2 cups clam juice water
  • 2 cups half-and-half
  • Salt and pepper
  • Cayenne pepper
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