Rhode Island Red Clam Chowder
Unlike the typical clam chowder recipe this delicious chowder is made with a tomato broth. With an addition of bacon for an extra burst of flavor, you wont be able to put the spoon down. Enjoy Rhode Island Red Clam Chowder with oyster crackers and a clam cake for a hearty meal.
Ingredients
- 1/4 cup bacon, finely cut up
- 1/4 cup onion, finely chopped
- 2 cans (8-ounces) minced or whole clams
- 2 cups potatoes, finely chopped
- 1 cup water
- 1/3 cup celery, chopped
- 1 can (16-ounces) whole tomatoes
- 2 teaspoons parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon thyme, dried
- 1/8 teaspoon pepper
- oyster crackers, if desired
Instructions
- Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender.
- Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10 minutes.
- Add clams, tomatoes (with liquid), parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally. Serve with oyster crackers.
