Rhode island style clam chowder

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Ingredients

  • 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
  • Salt
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Rhode island style clam chowder

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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