Rhode Island Clam Chowder

A Rhode Island Clam Chowder is basically the New England version without the cream…because sometimes you’re just not in the mood for a heavy soup. But that doesn’t mean it doesn’t have any bacon.

Sauté a quarter pound of diced bacon in a heavy pot over medium low heat until it starts to brown, approximately five minutes. Next, stir in three diced ribs of celery and a large diced onion.

Once the onions are translucent, add a pound of diced red bliss potatoes and a half a cup of clam stock and continue to cook until the potatoes start to soften. Add another 4 cups of clam stock and simmer gently for another ten minutes, or until the potatoes are cooked through.

Finally, add two pints of defrosted fresh frozen chopped clams, a quarter cup of finely chopped parsley, a quarter to half a teaspoon of black pepper, and salt to taste. Once it starts to simmer remove from the heat and let sit for five minutes before serving with oyster crackers.