New England clam chowder has milk or cream. Manhattan clam chowder has tomatoes. Rhode Island (where I live) clam chowder has neither!
This may be one of the simplest clam chowders to make, and it’s most likely the healthiest because it has no salt pork and no cream or milk.
Not to mention better tasting then cream and tomato chowders.
2 tablespoons olive oil
3 slices Canadian bacon, chopped
1 large onion chopped
4 stalks celery, diced
4 medium sized Red Bliss potatoes, diced in 1/2″ pieces
Two 1 pound containers of frozen clams packed in their own juice, thawed and reserve the juice
1/4 teaspoon dried thyme
Freshly ground pepper
Heat the oil in a large soup pot over medium heat. Add the Canadian bacon, onion, celery and cook until the vegetables are soft. About 6-8 minutes.
Add the potatoes, clams, clam juice and thyme and enough water to cover.
Bring to a boil, reduce to medium low heat and simmer until the potatoes are soft. About 30 minutes.
Season with pepper (and salt if necessary)
Note: I have used fresh clams for this recipe and found there really is no advantage over the frozen when it comes to the taste.