Name: Rhode Island Clam Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Shucked clams - 1 pound; Clam juice - 3 cups; Chicken stock - 3 cups; Butter - ¼ cup; Onions, diced - 2; Celery, chopped, with leaves - 2 large stalks; Fingerling potatoes, drained and quartered - 1 (15 ounce) can; Dried dill weed - 3 tablespoons; Ground black pepper - 2 tablespoons; Salt - 1 teaspoon; Cayenne pepper - 1 pinch; Hot pepper sauce (such as Tabasco®), or to taste - 2 drops; Chopped fresh parsley (Optional) - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhode Island Clam Chowder

1. Shucked clams - 1 pound

2. Clam juice - 3 cups

3. Chicken stock - 3 cups

4. Butter - ¼ cup

5. Onions, diced - 2

6. Celery, chopped, with leaves - 2 large stalks

7. Fingerling potatoes, drained and quartered - 1 (15 ounce) can

8. Dried dill weed - 3 tablespoons

9. Ground black pepper - 2 tablespoons

10. Salt - 1 teaspoon

11. Cayenne pepper - 1 pinch

12. Hot pepper sauce (such as Tabasco®), or to taste - 2 drops

13. Chopped fresh parsley (Optional) - ¼ cup

How to cook deliciously - Rhode Island Clam Chowder

1. Stage

Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.

2. Stage

Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.