Rhode Island Clam Chowder

Name: Rhode Island Clam Chowder
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 57 grams butter; 1 pinch cayenne pepper; 2 large stalks celery, chopped, with leaves; 720 milliliters chicken stock; 710 milliliters clam juice; 68 grams shucked clams; 3 Tbsps dried dill weed; 425 grams fingerling potatoes, drained and quartered; 15 grams chopped fresh parsley (optional); 2 Tbsps ground black pepper; 2 onions, diced; 2 drops hot pepper sauce (such as Tabasco®), or to taste; 1 teaspoon salt

If you want to add more American recipes to your recipe box, Rhode Island Clam Chowder might be a recipe you should try. One serving contains 388 calories, 12g of protein, and 15g of fat. This gluten free and pescatarian recipe serves 4. Head to the store and pick up dill weed, clam juice, celery, and a few other things to make it today. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes around 55 minutes. Rhode Island Clam Chowder, Rhode Island Clam Chowder, and Rhode Island Style Clam Chowder are very similar to this recipe.

Instructions

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

Ingredients you will need

Hot Sauce

Cayenne Pepper

Chicken Stock

Black Pepper

Clam Juice

Vegetable

Potato

Butter

Celery

Clams

Onion

Dill

Salt

Equipment you will use

Frying Pan

Pot

Sprinkle with parsley to serve.

Ingredients you will need

Parsley

Equipment

Frying Pan

Pot

Ingredients

Servings:

57grams

butter 1pinch

cayenne pepper 2large stalks

celery, chopped, with leaves 720milliliters

chicken stock 710milliliters

clam juice 68grams

shucked clams 3Tbsps

dried dill weed 425grams

fingerling potatoes, drained and quartered 15grams

chopped fresh parsley (optional)2Tbsps

ground black pepper 2

onions, diced 2drops

hot pepper sauce (such as Tabasco®), or to taste 1teaspoon

salt

Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Riesling, Drink, Menu Item Type

Chardonnay, Alcoholic Drink, and White Wine are great choices for Clam Chowder. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. One wine you could try is Eighteen Miles Chardonnay. It has 5 out of 5 stars and a bottle costs about 36 dollars.

Eighteen Miles Chardonnay

Winemaker Jessica Boone looked to the cool Sonoma Coast for this bright, complex Chardonnay. Light stone fruit, Meyer lemon and appealing minerality on the nose carry over onto a creamy palate balanced by vibrant acidity. Notes of vanilla and sweet oak enhance the wine's complexity. For the wines of Eighteen Miles, Jessica Boone (of Passalacqua Winery) sources grapes from nine distinct appellations all within an eighteen mile radius around Healdsburg, CA. Please also try Eighteen Miles Cab, Zin, Pinot Noir and Petite Sirah.