Rhode Island Clam Chowder Soup Recipe
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Description
Rhode Island Clam Chowder Soup is a classic New England dish that's perfect for any occasion. It's a creamy, comforting soup that's loaded with fresh clams and vegetables. This soup has a thinner broth than other chowders, making it perfect for those who prefer lighter soups. The Rhode Island Clam Chowder Soup is easy to make and is perfect for a cold winter day.Prep Time
Preparation time for Rhode Island Clam Chowder Soup is approximately 30 minutes.Cook Time
Cooking time for Rhode Island Clam Chowder Soup is approximately 45 minutes.Ingredients
The ingredients you'll need to make Rhode Island Clam Chowder Soup are:- 1 pound fresh clams, cleaned
- 4 slices bacon, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- Salt and pepper, to taste
Equipment
The equipment you'll need to make Rhode Island Clam Chowder Soup are:- A large pot
- A wooden spoon
- A sharp knife
- A cutting board
- A colander
Method
1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside. 2. In the same pot, add the onion and garlic and cook until the onion is translucent. 3. Add the chicken broth, potatoes, carrots, celery, and clams. Bring to a boil and then reduce heat to low. Cover and simmer for 20-25 minutes or until the clams are cooked. 4. Remove the clams from the pot and set aside to cool. Once cooled, remove the clam meat from the shells and chop into bite-sized pieces. 5. Using a colander, strain the soup mixture into a bowl, reserving the liquid and discarding any solids. 6. In the same pot, melt the butter over medium heat. Add the reserved liquid and heavy cream. Bring to a simmer and cook for 5-10 minutes. 7. Add the chopped clams and bacon to the pot and stir until heated through. 8. Season with salt and pepper to taste. 9. Serve hot with oyster crackers or crusty bread.Notes
Rhode Island Clam Chowder Soup is best served right away. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat the soup on the stove over low heat until heated through.Nutrition Info
This recipe makes 4 servings. Each serving contains approximately:- Calories: 480
- Protein: 20g
- Fat: 32g
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 5g
Recipes FAQ
Can I use canned clams instead of fresh?
Yes, you can use canned clams instead of fresh. Drain the liquid from the can and use it in place of the chicken broth in the recipe.Can I make this soup in advance?
Yes, you can make this soup in advance. Follow the recipe up until step 6. Once the soup has cooled, store it in an airtight container in the refrigerator for up to 2 days. Reheat the soup on the stove over low heat until heated through. Add the chopped clams and bacon to the pot and stir until heated through.Can I freeze this soup?
It's not recommended to freeze Rhode Island Clam Chowder Soup. The cream in the soup may separate when thawed, resulting in a grainy texture.Recipe Tips
- Make sure to clean the clams thoroughly before cooking.
- Cut the potatoes, carrots, and celery into small, bite-sized pieces to ensure even cooking.
- Use fresh ingredients for the best flavor.
- Season the soup with salt and pepper to taste.
Enjoy your delicious Rhode Island Clam Chowder Soup!
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