This isn’t your typical chowder. In this season 5 segment of Weekends with Yankee (episode 504), Amy is making a Rhode Island-style clam chowder. The key distinguisher of this chowder is a clear broth. Amy starts by rendering bacon for a smokey, salty flavor. Then, in the bacon fat, she sweats celery and onion. She uses store-bought clam juice as the broth, boiling cubed potatoes until tender. For the final touch, she tops her chowder with a pinch of parsley, dill, and chives. Paired with a loaf of crunchy bread, this clam chowder is hearty and filling.
About Weekends with Yankee
Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in the Tourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. To watch full episodes, please visit www.WeekendsWithYankee.com