"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

RHODE ISLAND STYLE CLAM CHOWDER Recipe

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This recipe for RHODE ISLAND STYLE CLAM CHOWDER, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maribeth Bennett
Added: Sunday, August 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
2 slices Canadian bacon (about 2 ounces), chopped
1 large onion, chopped (about 2 cups)
1 c chopped celery (about 3 stalks)
4 c red baby potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
2 c chopped clams
2 c clam juice*
1 t fresh thyme or 1/2 t dried
Water, to cover
Salt
Freshly ground black pepper

Directions:
Directions:
Heat the oil in a large soup pot over a medium-high
heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

Personal Notes:
Personal Notes:
I ate at this place called Evelyn's (funny that's Memere's name isn't it) in Rhode Island and they had this chowder on their menu. It was Fabulous. I went home and tried to duplicate it and this is what I came up with...I used Canadian bacon rather than regular to help with the fat content!

 

 

 

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