Rhode Island Style Clam Chowder (made inland, no dairy) Recipe

Name: Rhode Island Style Clam Chowder (made inland, no dairy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp canola oil; 1/2 medium-sized onion; 32 chicken or turkey broth; 1 bay leaf; 1/4 tsp black pepper; 1/2 tsp granulated garlic or garlic powder; 1 tsp thyme; 1 large peeled potato, cut into chunks or cubes; 1/2 cup sliced carrots; 13 oz chopped clams with juice

Servings: persons

1 tsp canola oil
1/2 medium-sized onion
32 chicken or turkey broth
1 bay leaf
1/4 tsp black pepper
1/2 tsp granulated garlic or garlic powder
1 tsp thyme
1 large peeled potato, cut into chunks or cubes
1/2 cup sliced carrots
13 oz chopped clams with juice

1
Slice the onion thin or dice it, and aggressively fry it in the canola oil until the edges show signs of burning (carmelize), in the same pot that will be used for the chowder.
2
Leaving the clams in the cupboard, add all of the other ingredients to the pot, and simmer until the carrots and potatoes are tender.
3
I mean it!
4
Don't add those clams yet!
5
As soon as the potatoes & carrots are tender, add the clams with juice.
6
Heat for another two minutes, and serve.
7
Salt to taste.

1562

kcal

Calories

Fat

Carbs

233

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tsp canola oil, 1/2 medium-sized onion, 32 chicken or turkey broth, 1 bay leaf, and more.

Yes, Rhode Island Style Clam Chowder (made inland, no dairy) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhode Island Style Clam Chowder (made inland, no dairy)

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