Rhode Island Clam Chowder with Herbs

Introduction

Rhode Island clam chowder is a flavorful and hearty soup known for its clear broth, showcasing the briny taste of clams.

This version incorporates fresh herbs like parsley and thyme to enhance the flavor of the broth, making it a delicious and aromatic dish perfect for any occasion.

Recipe: Rhode Island Clam Chowder with Herbs

Servings: 6

Ingredients:

• 4 dozen fresh clams (littlenecks or cherrystones), scrubbed
• 4 cups water
• 4 slices bacon, diced
• 1 large onion, diced
• 2 celery stalks, diced
• 2 large potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• Oyster crackers or crusty bread for serving

Instructions:

1. Prepare the Clams:
   • In a large pot, bring the water to a boil. Add the clams, cover, and steam until they open, about 5-7 minutes. Discard any clams that do not open.
   • Remove the clams from the pot and set aside to cool. Strain the clam broth through a fine mesh sieve or cheesecloth to remove any sand or grit. Reserve the broth.
   • Once the clams are cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
2. Cook the Bacon and Vegetables:
   • In the same pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
   • Add the diced onion and celery to the pot and sauté until softened, about 5 minutes.
   • Add the garlic and cook for another 1-2 minutes until fragrant.
3. Add the Potatoes and Broth:
   • Add the diced potatoes, fresh thyme, bay leaves, and reserved clam broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Add the Clams and Season:
   • Stir in the chopped clams and cooked bacon. Season with salt and pepper to taste.
   • Simmer for an additional 5 minutes to heat the clams through and allow the flavors to meld.
5. Finish with Fresh Herbs:
   • Remove the bay leaves from the pot. Stir in the chopped fresh parsley.
   • Ladle the chowder into bowls and garnish with additional parsley.
6. Serve:
   • Serve hot with oyster crackers or crusty bread on the side.

Why It Works:

• Parsley: Adds a fresh, bright flavor that complements the briny clams.
• Thyme: Provides an earthy note that enhances the depth of the broth.
• Bay Leaves: Infuse the soup with a subtle, aromatic flavor.

Tips for Perfect Clam Chowder

1. Clam Broth: Strain the clam broth well to remove any sand or grit for a clear, smooth broth.
2. Herb Garnish: Add fresh herbs just before serving to maintain their vibrant flavor.
3. Bacon: Use bacon to add a smoky depth to the chowder.