Rhode Island Clam Chowder without Bacon recipe
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Ingredients
- ¼ pound salt pork, cubed ½ cup finely chopped onion ½ cup thinly sliced leeks 1 clove garlic, finely chopped 32 fluid ounces clam juice 3 cups 1/2-inch cubed potatoes 2 cups boiling water ½ cup chopped green bell pepper ½ cup diced carrot ¼ cup chopped celery 24 clams in shell, scrubbed 1 (16 ounce) can whole peeled tomatoes, undrained ⅓ cup ketchup ⅓ cup chopped fresh parsley 2 teaspoons salt 1 teaspoon dried thyme leaves ¼ teaspoon ground black pepper 1 bay leaf 1 tablespoon butter 1 tablespoon all-purpose flour
Nutrition Info
- 254.5 caloriescarbohydrate: 21.1 gcholesterol: 42.3 mgfat: 13.8 gfiber: 2.8 gprotein: 12.3 gsaturatedFat: 5.2 gservingSize: -sodium: 1298.3 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Rhode Island Clam Chowder without Bacon
Directions
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Cook and stir salt pork in a 5-quart Dutch oven or heavy kettle over medium-low heat until crisp, 10 to 15 minutes. Add onion, leeks, and garlic to salt pork, cook and stir until tender, about 5 minutes.
Mix clam juice, potatoes, boiling water, green bell pepper, carrot, and celery into salt pork mixture, cover Dutch oven and bring liquid to a boil.
Separate necks from soft parts of each clam. Coarsely chop necks and add to salt pork-vegetable mixture, reserving soft parts. Reduce heat to medium-low and simmer salt pork-vegetable mixture until potatoes are tender, about 20 minutes.
Stir soft parts of clams, tomatoes, ketchup, parsley, salt, thyme leaves, black pepper, and bay leaf into salt pork-vegetable mixture, bring soup to a simmer.
Melt butter in a small saucepan over medium-low heat, stir in flour until smooth. Spoon about 1 tablespoon liquid from soup into butter-flour mixture and stir until smooth, add to soup and stir. Cover and simmer soup until thickened, 15 to 20 minutes.