In the Great Clam Chowder Debate people always ask which you prefer - Manhattan or New England - Tomato or Cream? 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
1 - 3 ounces
can smoked baby clams
diced yellow onion
clove garlic - minced
clam juice (I got Bar Harbor - their products are great)
diced red potato
chopped fresh parsley
minced fresh chives
a little squeeze of lemon
In This Recipe
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!