The battle of the chowders continues with Rhode Island style clam chowder coming in hot. This recipe serves 6, but you can scale it up or down depending on how many you're feeding.
- 2 TB butter
- 2 TB olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 1 large Idaho potato, peeled and diced
- 1 quart clam broth
- 1 TB fresh thyme leaves
- 50 clams, minced
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- green onions (garnish)
- Steam clams, reserving juices. Discard shells. Mince clams.
- In a Dutch oven or heavy stock pot, melt butter in oil over low-medium heat.
- Add onion, celery. Saute for 2-3 minutes (until the onions are translucent).
- Stir in the diced potato, then pour in the clam broth and thyme leaves.
- Bring soup to a boil, then reduce heat to low and simmer for 10 minutes or until potatoes are soft. Using a wooden spoon, smash some of the potato against the side of the pot, and stir into the broth to thicken slightly.
- Add clams and any remaining juice, cooking over low heat for 5 minutes. Season with salt and pepper.
- Serve hot. Garnish with chopped green onions and crusty bread to sop up the good stuff.