Rhode island style clam chowder

  • Preparation Time20 mins
  • Cooking Time36 mins
  • Serves6
  • DifficultyEasy
30ml olive oil
2 slices back bacon (about 60g), chopped
1 large onion, chopped
3 stalks celery, chopped
550g red potatoes, cut into 1cm dice
300g chopped clams (can use frozen chopped clams, thawed)
500ml clam juice
1 tsp fresh thyme or 1/2 tsp dried
Water, to cover
Freshly ground black pepper
Heat the oil in a large soup pot over a medium-high heat. Add the back bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about six 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 and serve.

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