Rhode Island Clam Chowder
recipe at a glance
ready in: under 30 minutes
3 slices bacon
1/4 cup chopped onion
1 bottles (8 ounce size) clam juice
2 cans (6.5 ounce size) minced clams
2 cups diced potatoes
1 quart water
2 tablespoons butter
1 can (12 ounce size) evaporated milk
1 can (8 ounce size) cream-style corn
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside.
To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point.
Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.
458 calories, 18 grams fat, 39 grams carbohydrates, 34 grams protein per servingrecipe id:
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