by Heather Schmitt-Gonzalez / Tuesday, February 24, 2015
Rhode Island Clam Chowder
Now, I've found myself to be in the minority when I declare Manhattan Clam Chowder to be my favorite type. Manhattan variety has a tomato-based brothy base, with a hint of heat from crushed red chile flakes. It's not only the flavor, it's the brothiness; I tend to prefer brothy soups. It was actually the very first recipe that I shared right here on my blog over six years ago, and I just happened to post an updated recipe less than a week ago.
That said, I do like the creamy New England variety...I think. Yes, I'm ducking right now. I saw that only because I can't remember the last time I ate any. It was probably when I was still working in restaurants. So, it's been at least seven years. You can probably guess where this is going; you'll be seeing yet another clam chowder recipe in this space soon.
Upon looking at the simple ingredient list, one might assume it was boring or drab. It's actually just the opposite. It seems to be the version that tastes (dare I say) the purest. It's broth is clear, and tastes like ocean air...salty...clammy. It has some underlying heat from a healthy dose of black pepper, as well.
I have a feeling that I need to head over to the west coast and look into some Pacific clam chowders soon, as well. I hear they serve it in a bread bowl in San Francisco—HELLO!
- 12 to 16 ounces canned clams, chopped or whole (see note)
- 4 ounces bacon
- 2 small yellow onions, cut into 1/4-inch dice
- 2 large ribs celery, cut into 1/4-inch dice
- 1/2 cup white wine (nothing fruity, choose dry)
- 16 ounces red potatoes, cut into 1/4-inch dice
- 1 quart clam juice, broth (or fish or seafood stock)
- few sprigs thyme
- 1 bay leaf
- freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Soup’s On! and is hosted by Lauren Keating who blogs at Healthy. Delicious. Need some warming up? We can help!
- Lamb and Barley Soup from Healthy. Delicious.
- Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
- Creole Black Eyed Pea Soup from Never Enough Thyme
- Old Fashioned Chicken Soup with Dumplings from Creative Culinary
- Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
- Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
- Rhode Island Clam Chowder from girlichef
- Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette's Healthy Living
- Gado Gado - Indonesian Vegetable Salad from Spice Roots
- Buttermilk Herb Rolls from Stetted
- Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook
- Berry Soup Dessert Shooters from Miss in the Kitchen
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
More delicious seafood chowders:
Manhattan Clam Chowder
Smoked Salmon Chowder
I am sharing this soup with Souper Sundays at Kahakai Kitchen!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.