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LOCATION: Recipes >> Soups >> Clam Chowder 18

Print this Recipe    Clam Chowder 18

Rhode Island Red Clam Chowder

1/4 cup bacon, finely cut up
1/4 cup onion, finely chopped
2 8-oz cans minced or whole clams
2 cups potatoes, finely chopped
1 cup water
1/3 cup celery, chopped
16 oz can whole tomatoes
2 tsp parsley, chopped
1 tsp salt
1/4 tsp thyme, dried
1/8 tsp pepper
oyster crackers, if desired

Cook and stir bacon and onion in large kettle until bacon is crisp
and onion is tender. Drain clams, reserving liquid. Add clam
liquid, potatoes, water and celery to bacon and onion. Cook until
potatoes are tender, about 10 minutes.

Add clams, tomatoes (with liquid), parsley, salt, thyme and pepper.
Heat to boiling, stirring occasionally. Serve with oyster crackers,
if desired. 8 servings.

Note: 1 pint shucked fresh clams with liquid can be substituted
for the canned clams. Chop clams and add with the potatoes.

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