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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 needs —aargersi
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
- Drain most of the oil off of the clams
- 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.
- 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.
- Stir in the herbs and lemon and serve. Lunch! Soup's on!
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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