Rhode Island Clam Chowder
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This recipe is very traditional. Many cooks now substitute bacon for salt pork, but it’s better to make it the traditional way.
Hands-on: 20 minutesTotal: 35 minutes
- 2 dozen cherrystone clams (2" across)
- 3 oz. salt pork, minced
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 stalks celery with tops, minced
- 2 large Idaho potatoes, peeled and chopped
- 1 Tbsp. cornstarch
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. celery salt
- 1 Tbsp. wheat-free Worcestershire sauce
- 3 cups clam broth
- ½ tsp. freshly ground black pepper
- Scrub the clams and place them in a large pot. Add 2 cups water, cover, and boil until the clams open. Remove them to a large bowl and let cool; reserve the juice. When cool, remove the clams, discard the shells, and chop the clams in a food processor.
- In a soup pot over medium heat, fry the salt pork until crisp. Drain on paper towels. Add onion, carrot, celery, and potatoes to the pot and sauté until soft, about 8 minutes. Blend in the cornstarch and cook for 2 more minutes, stirring.
- Add the reserved clam juice, bay leaves, thyme, and celery salt to the pot. Stir in Worcestershire sauce, clam broth, chopped clams, and pepper. Cover and simmer for 15 minutes. Remove bay leaves before serving