Phil Madeira's Rhode Island Clam Chowder
Musician, songwriter and Nashvillian Phil Madeira finds his voice (and a couple tasty recipes) in his new record "Providence" about his home state.
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
Ingredients
SERVINGS: 8 Serving(s)
- 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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