How to Make Rhode Island Clam Chowder, the Easy Way! - Episode 109

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides creaminess with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner while smoked sausage adds flavor.

Chop celery into bite-sized pieces by splitting down the middle, trimming the ends, and chopping into small squares.

Chop onion into medium-sized pieces, either using two small onions or one larger one, in quarter-inch squares.

Prep potatoes into bite-sized cubes, ensuring they are small enough to fit on a spoon.

In a stock pot, render fat from the pancetta with some butter.

Remove the browned pancetta and set aside, leaving the fat in the pot.

Add chopped celery and onion to the pot, sweating them down on medium to medium-low heat for about 5 minutes until soft, without browning.

Add a little kosher salt to the vegetables to help draw out moisture and concentrate flavors.

Once the onions and celery have softened, add the chopped potatoes and bay leaf, mixing well.

Pour in chicken stock (using a one quart box) and bring to a simmer, cooking until potatoes are soft but not falling apart.

Add the clams and their juice to the pot, adjusting thickness with more chicken stock or water if desired.

Return the browned pancetta to the pot, turn off the heat, and let the chowder sit to meld flavors before serving.

Serve in a bowl, finishing with fresh parsley, black pepper, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens