Lil Rhodey Chowdah

By • February 28, 2012 10 Comments

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Author Notes: In the Great Clam Chowder Debate people always ask which you prefer - Manhattan or New England - Tomato or Clam? Well there is a third choice - Rhode Island Clam Chowdah which is made with a clear broth, onions and potatoes and often bacon. In this case I let the smoke from the clams themselves stand in for the bacon, and added a bright note of herb and citrus. This recipe whips up in no time, I made and wrote it for a single bowl and ate it for lunch - it is easily scaled up according to your needsaargersi

Serves 1 bowl

  • 1 - 3 ounces can smoked baby clams
  • 1/4 cup diced yellow onion
  • 1 clove garlic - minced
  • 8 ounces clam juice (I got Bar Harbor - their products are great)
  • 1/4 cup water
  • 1/2 cup diced red potato
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced fresh chives
  • ground pepper
  • a little squeeze of lemon
  • 1 tablespoon unsalted butter
  1. Drain most of the oil off of the clams
  2. Melt the butter in a saucepan over medium heat. Add the onions and stir until they just start to sweat, then add the garlic and sweat that too - you don't want them to brown.
  3. Add the clam juice, water and potatoes and bring to a simmer. Add a bit of pepper. Simmer for about 15-20 minutes until the potatoes are tender. Add in the clams, heat through and turn off the heat.
  4. Stir in the herbs and lemon and serve. Lunch! Soup's on!

More Great Recipes: Fish & Seafood|Soups

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