Today is National Clam Chowder Day. My parents have a house in Rhode Island and every summer when we go visit it’s tradition for us to eat a lunch of clam chowder and clam cakes. While traditional Rhode Island clam chowder has a clear broth, we prefer the New England style, like this one, with a milk base. Below is a recipe for clam chowder that I have made twice now, and I rarely repeat recipes!
Simple Clam Chowder
Recipe adapted from Cooking Light, January 2008
1 Tbsp olive oil
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, minced
2 (6 1/2 ounce) cans chopped clams, undrained
2 1/2 cups diced, peeled, baking potatoes
2 (8 ounce) bottles clam juice
1 bay leaf
1 1/2 cups milk
1/4 cup flour
1. Add olive oil to a Dutch Oven or large pot over medium heat. Add the onion, salt, thyme and garlic, cooking approximately 4 minutes until tender.
2. Drain the clams, reserving the liquid. Add the reserved liquid, potatoes, clam juice and bay leaf to the pot, bringing to a boil. Reduce the heat and simmer 15 minutes, or until potatoes are tender. Discard the bay leaf.
3. In a small bowl, whisk the milk and flour until smooth. Add the flour mixture to the pot; bringing to a boil. Stir constantly for approximately 10 – 12 minutes, until thick. Add the clams and cook for 2 more minutes.
Manhattan style, New England style, Rhode Island style……what kind of clam chowder do you like best? …..Or do you not like it at all?!!!