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- they are not available on the Left Coast, so I simply go with a combination of chopped & whole clams in a can (besides, I need the clam juice)
- Rhode Island Style Clam Chowder
- 3 slices of Bacon, cut into matchsticks
- 3 TB Unsalted Butter
- 1 Onion, diced
- 4 Celery stalks, diced
- 2 cloves of Garlic, minced
- 3 TB All Purpose Flour
- ~2 cups Clam Juice (reserved from the canned clams)
- 4 cups Seafood Stock (or Fish, or Vegetable)
- 1/2 lb Yukon Gold potatoes, diced
- 1/2 lb Red Potatoes, diced
- 1 1/2 tsp dried Thyme
- 1 Bay leaf
- 1 lb Clam meat, drained & chopped (if using canned clams, you will need five 6.5oz cans to achieve the correct "drained" weight)
- Celery Leaves, chopped
- Kosher Salt
- 1/4 - 1/2 tsp Freshly ground Black Pepper
- Corning Ware 4 quart Dutch Oven (P-34) or P-84 (4 quart Sauce Pot) or A-5 (5 quart Dutch Oven/Sauce Pot)
View Full Recipe at CorningWare 411
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1348g | |
| Calories 1557 | |
| Calories from Fat 711 | 46% |
| Total Fat 79.77g | 100% |
| Saturated Fat 35.74g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 1158mg | 48% |
| Potassium 4290mg | 123% |
| Total Carbs 127.92g | 34% |
| Dietary Fiber 13.9g | 46% |
| Sugars 11.3g | 8% |
| Protein 83.12g | 133% |
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