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.) Serves 6-8
Ingredients:
- 2 tablespoons light vegetable oil
- 3 slices Canadian bacon, chopped (or 2 ounces chopped salt pork)
- 1 large onion chopped
- 4 stalks celery, diced
- 4 medium sized Red Bliss potatoes, diced in 1/2″ pieces
- Two 1 pound containers of clams packed in their own juice (typically found at the fish counter at your grocery store. You can use frozen clams if you are in an area where you cannot get fresh)
- 1/4 teaspoon dried thyme
- Freshly ground pepper
- Optional: If you like dill, you can add 1/2 teaspoon dried
Directions:
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, thyme and dill 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)
Add a dribble of half and half when serving if you prefer that creamy chowder.
