| Level: | Easy |
| Total: | 56 min |
| Prep: | 20 min |
| Cook: | 36 min |
| Yield: | 6 servings, serving size 1 1/2 cups |
Ingredients
- 2 tablespoons olive oil
- 2 slices Canadian bacon (about 2 ounces), chopped
- 1 large onion, chopped (about 2 cups)
- 1 cup chopped celery (about 3 stalks)
- 4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
- 2 cups chopped clams*
- 2 cups clam juice*
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- Water, to cover
- Salt
- Freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Calories | 220 calorie |
| Total Fat | 7.5 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 60.5 milligrams |
| Sodium | 675 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 24 grams |
Reviews
Don’t add clams to soup until all of the vegtables are cooked. Clams go in at the last minute.
There is no Canadian bacon in RI. Use regular, thick cut even better, and render it as in the comment below and proceed. Don’t ever cook clams (especially precooked, canned clams!) more than 4-5 minutes or it’s like chewing on the top of a pencil. Change the method and ingredients or the name, please, because this would never happen in real life, except maybe in a sports bar in Florida some parsley is also okay. If you want to get fancy and float some garlic croutons or whatever, that’s fine, just don’t think the life-giving nectar you’ll find all over Rhode Island needs any of that pomp. We make it from fresh shucked quahogs. If you feel the need for chicken broth, you did it wrong or your canned clams suck. And no garlic. This isn’t the Olive Gahhden here, not everything needs to taste like Alfredo. Don’t have good clams? Don’t make it
Great recipe
I caneverfind rhode Leland chowder can’t wait to make it. Isounds delcious thanks
This recipe is excellent. If you want a true natural broth chowda this is it. I used chopped clams from a fishmarket and tasted the clams. I read a few reviews that said it was bland & someone added garliic……ewe. Thank you for a great recipe.
I tripled this recipe to feed seven adult house guests, with enough left over for a cup or so each the next day for lunch. The only thing I added was three liberal shakes of Old Bay Seasoning. The chowder received rave reviews…plenty of clams, not overloaded with potatoes, lots of flavor. I used canned clam juice and wonder if the flavor could possibly be better using bottled juice. Outstanding!!
Very tasty. My wife can’t tolerate milk products and we are not fond of Manhattan chowder so this is a great substitute. As one of the cooks said, it tastes better the second time around. And I used bacon rather than Canadian bacon-sprinkle at the end.
I received “The Food You Can Crave” as a gift a month ago. I have tried to make at least one recipe from it each week and this is the first recipe neither my husband nor I liked. It was bland! I used additional clam juice instead of all water and it was still bland. I almost never salt my food — this required salting!! I had some smoked bacon left over from another recipe, that added good flavor. If I make it again, I will probably use center cut bacon instead of Canadian Bacon.
This was a delicious and easy weeknight dinner. I am gluten and dairy intolerant, so New England chowder is out for me, but I think I like this even better than creamy chowder! It’s much less heavy and has a cleaner, sweeter clam flavor. I used Irish style bacon which is sort of halfway between traditional bacon and Canadian bacon in terms of fat, so I only needed 1 tablespoon of olive oil to saute the veggies. As some reviewers below did, I substituted some of the water with boxed organic chicken broth, and as Ellie suggests, I used frozen clams in their juice. With the fresh thyme and enough good sea salt and pepper to season, it was very flavorful! I have no idea why other people called this bland–maybe a bit of chicken broth made a big difference? Try it tonight!
I loved this recipe but I added some chicken stock instead of water. Also, I made homemade croutons to drop on top when I served. The croutons were made from French or Italian bread, cubed and tossed in garlic olive oil and either fried till just crisp or put them on a baking sheet and pop in oven. I know, this is such a healthy version of clam chowder and here I am adding such yummy croutons filled with calories! :