Rhodeisland Clam Chowder


Broth based clam chowder is a lighter, vegetable dense version of clam chowder. Made with clams, bacon, potatoes, celery, carrots and lemon juice, this may be your new favorite clam chowder.

What you will need

4 6.5 ounce cans chopped clams

4 bacon slices, chopped into 1/4" pieces

2 cups leeks, thinly sliced

3 celery stalks, thinly sliced

2 carrots, peeled and chopped in a 1/4" dice

2 teaspoons fresh thyme, chopped

3 8-ounce bottles clam juice

1 14.5 ounce can chicken stock

2 teaspoons Worcestershire sauce

4 cups Yukon gold potatoes, peeled and diced into 1/4" pieces

1/2 teaspoon crushed red peppers

4 tablespoons butter

juice from 1 lemon

4 tablespoons chopped parsley


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