Rhode Island Clam Chowder Recipe

Chowder Preparation

1. 1

   Cook the Bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the bacon fat in the pot.

2. 2

   Sauté Vegetables

   Add butter to the pot with the bacon fat. Once melted, add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are soft. Add minced garlic and cook for an additional minute.

3. 3

   Thicken the Base

   Sprinkle flour over the sautéed vegetables and stir for 2 minutes to cook the flour.

4. 4

   Add Liquids

   Gradually add the fish stock or clam juice while stirring to avoid lumps. Bring to a simmer.

5. 5

   Add Clams and Seasonings

   Add the fresh clams, heavy cream, salt, black pepper, thyme, and bay leaves. Simmer for about 10-15 minutes or until the clams open.

6. 6

   Serve

   Remove bay leaves, stir in the crumbled bacon, and serve hot with crusty bread.