Healthy Clam Chowder

Rhode Island Style Cream Free Soup

Sep 1, 2008 Chris Albano

The Folks in Rhode Island Love Their Chowders Here's One Recipe For A Clear Broth Version Lighter In Fats and Cholesterol

New England Has an abundance on Chowder Recipes. Some of the more important versions include a traditional creamy New England style clam chowder with bacon or salted pork. Manhattan Chowder has stewed tomatoes in the mix and was made famous at the former Fulton Fish market. And in Rhode Island some prefer a clear brothed version with the juice of the clams, made popular in and around Block Island.

What Rhode Islanders do agree on is that It bears little resemblance to the thick, creamy bowls people often refer to as chowder. Their Rhode Island version boasts a thin, clear broth with freshly chopped sea clams and potatoes, some butter, and simple seasonings. After that, it's all fair in love, war and chowder making. Some chowders are made with milk or half-and-half. Other chowder makers ladle clear broth into bowls but present milk or half-and-half in a little pitcher on the side. Those who do say it's in deference to the many tourists who expect a chowder to be white.

Clear Chowder Recipe

• 8-12 Quahog Clams, or more of a smaller variety
• 1 cup of spanish onion, minced
• 2 ribs celery, choppped
• 2 ounces bacon or salt pork, diced
• 8 cups of water
• 3 pounds potatoes, all-purpose potatoes, peeled and cut into 1/2-inch to 3/4-inch dice
• 1/2 teaspoon white pepper
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried thyme

1. Scrub the quahogs shells against each other to remove grit and rinse clean under cold running water. Discard any that aren't tightly closed or that are broken. Put the quahogs in a large pot and cover with the cold water. Bring to a simmer over medium high heat. Cover and simmer until the quahogs open, about 10 minutes. Overcooking will make clams tough and rubbery.
2. When clams are cool enough to touch, remove then take the cooked quahog meat from inside the shells, rough chop and reserve.
3. In a skillet, cook the salt pork or chopped bacon strips over medium heat until the fat renders and the meat is browned and crisp. Remove and set aside. Add the onions, celery and thyme then cook until they are softened or translucent but not browned.
4. Deglaze the frying pan ( a process to remove flavorful bits on the bottom of the pan) with a ladle of broth and then pour the liquid back into the stockpot.
5. Bring the broth to a gentle boil over medium-high heat and add the potatoes. Cover and cook, stirring occasionally, until tender, about 10 to 15 minutes. Stir in the salt pork. Season with the pepper and the Worcestershire sauce.
6. Add the cooked quahogs and heat through. Check seasoning, salt can vary with clams. Serve hot or, cool, cover, and refrigerate. Reheat another.

The copyright of the article Healthy Clam Chowder in Healthy Cooking is owned by Chris Albano. Permission to republish Healthy Clam Chowder in print or online must be granted by the author in writing.

Rhode Island Chowder