Recipe: Appetizing Rhode Island Style Clam Chowder (made inland, no dairy)

Recipe: Appetizing Rhode Island Style Clam Chowder (made inland, no dairy) Delicious, fresh and tasty.

Rhode Island Style Clam Chowder (made inland, no dairy). Great recipe for Rhode Island Style Clam Chowder (made inland, no dairy). I am an inland guy that cherishes his time at the coast, which is mainly New England. I am known to walk along the beach and the rocks, and that smell of the sea gets me every time.

The rich broth is brightened with white wine and loaded with the flavor of clams, chunks of tender potato, and bits of smoky bacon.

It may be my new go-to chowder.

Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat.

You can cook Rhode Island Style Clam Chowder (made inland, no dairy) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rhode Island Style Clam Chowder (made inland, no dairy)

1. It’s of canola oil.

2. You need of medium-sized onion.

3. You need of chicken or turkey broth.

4. Prepare of bay leaf.

5. You need of black pepper.

6. Prepare of granulated garlic or garlic powder.

7. You need of thyme.

8. It’s of large peeled potato, cut into chunks or cubes.

9. It’s of sliced carrots.

10. Prepare of chopped clams with juice.

Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean.

Clean clams of dirt and sand.

Rinse the clams several times under cold running water.

Add the potatoes, clams, clam juice, thyme and water, to cover.

Rhode Island Style Clam Chowder (made inland, no dairy) instructions

1. Slice the onion thin or dice it, and aggressively fry it in the canola oil until the edges show signs of burning (carmelize), in the same pot that will be used for the chowder..

2. Leaving the clams in the cupboard, add all of the other ingredients to the pot, and simmer until the carrots and potatoes are tender. I mean it! Dont add those clams yet!.

3. As soon as the potatoes & carrots are tender, add the clams with juice..

4. Heat for another two minutes, and serve..

5. Salt to taste..

Kenneth regarding Rhode Island Clam Chowder, quahogs only and plenty of them.chopped fine or ground, salt pork of course.

Lots of fresh clam juice, no salt, broth is salty enough.

OMGaad.heavenly the day after and better than heaven the day after that.

Rhode Island-style clam chowder is also called South County Style.

The quahog clam is the most common clam used, and the broth tends to be clear because no milk or cream is added.