How to Make Rhode Island Clam Chowder, the Easy Way! - Episode 109
Rhode Island Clam Chowder
Clams (1 lb clams with juice or 3 small cans)
Extra Clam Juice (optional)
Chicken Stock - 1 box (1L/1Q)
Panchetta or Bacon 1/4 LB (100g)
Butter 2T (euro style if available)
Onion (1 large or 2 small) chopped
Celery 2-4 stalks chopped
Potatos 4-5 (red prefered or yukon or any waxy type)
Parsley bunch for garnish/finish
Fresh ground pepper
Grated Parmesan (optional)
Brown panchetta/bacon in butter
Remove panchetta bits
Add onions and celery and sweat till soft (5 min)
Add stock, bring back to boil, then reduce to simmer.
Simmer till potatoes done.
Add clams and juice and heat through.
Taste and
To serve, add chopped parsley, fresh ground pepper, and grated parmesan (optional)