Rhode Island Clam Chowder

By seo53

Ingredients

• 2 Tbs. butter
• 2 Tbs. olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 1 large Idaho Potato, peeled and diced
• 1 quart clam broth
• 1 Tbs. fresh thyme leaves
• 1 lb. minced clams
• 1/2 tsp. kosher salk
• 1/2 tsp. fresh black pepper
• 1 Tbs. worcestershire sauce
• 2 bay leaves
• 2 Tbs. fresh parsley

Details

Servings 6

Preparation

Step 1

In a Dutch oven or heavy stock pot, melt the butter in the olive oil over low-medium heat. Add the onion and celery, and saute for 2-3 minutes until the onions are translucent. Stir in the diced potato, then pour in the clam broth and thyme leaves, bay leaves, parley, and worcestershire sauce.

Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes or until the potato is soft when pierced with a knife. Using a wooden spoon, smash some of the potato against the side of the pot, and stir into the broth to thicken it slightly. Add the clams with any juice, and cook over low heat for 5 minutes. Season with salt and pepper.

Serve hot.

I sometimes ommit the butter and olive oil and use salt pork or bacon instead. It gives the soup a great flavor.