No wonder Rhode Islanders prefer clear broth over cream — at every turn, they’re surrounded by saltwater. To make this recipe accessible for weeknight cooking, we substituted frozen clam meat and bottled clam juice for the broth, then enriched the soup with bacon, onions, celery, and fresh herbs.
Makes 8 servingsINGREDIENTS2 pounds local frozen clam meat, thawed and chopped7 cups water6 cups bottled clam juice3 slices thick-sliced bacon, cut into ¼-inch cubes4 tablespoons unsalted butter2 medium-size onions, cut into ¼-inch cubes3 ribs celery, cut into ¼-inch cubes2 bay leaves2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into ½-inch pieces2 tablespoons chopped fresh Italian parsley2 tablespoons minced fresh chives1 teaspoon minced fresh dillKosher salt and freshly ground black pepper, to tasteTO PREPARE
STEP ONE. Put the bacon in a 5- to 7-quart pot over medium heat. Cook, stirring occasionally, until golden brown, about 10 minutes. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
STEP TWO. Reduce the heat to medium-low. Add the butter, onions, celery, and bay leaves, and cook, stirring occasionally, until the onions are softened but not browned, 6 to 8 minutes.
STEP THREE. Add the potatoes and clam juice to the pot. Continue cooking over medium heat until the chowder begins to simmer. If it begins to boil, reduce the heat slightly. Cook until the potatoes are tender, about 15 minutes.
STEP FOUR. Just before serving, remove the pot from the heat, stir in the clams meat, discard the bay leaves, and season to taste with salt and pepper. Garnish with herbs. Serve hot.
Dining and Cooking