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home > recipes > soups > rhode island clam chowder
from US 4 oz. fatback or 4 oz. Poncetta 2 lg. onions diced 2 carrots diced 2 ribs of celery diced salt/pepper 3 tblsp. flour 12 chowder clams (quahogs) 1 bottle clam juice 4 lg. potatoes diced tobasco sauce to taste 1 qt. water In a large pot render a small piece fat back or Poncetta and remove the meat when rendered. You'll need sufficient fat to sauté the veggies, if not enough, add vegetable oil. Add the onions, celery, and carrots, and sauté in the fat. Add salt and pepper and the flour. Blend the flour in thoroughly and turn the heat down to low so that as the flour cooks, it will not turn brown. Remove about a dozen quahogs from their shells. Do this over a bowl to catch the clam juice. Strain the juice through cheesecloth to not only eliminate any shell particles but to remove any sand that may have been in the clam. Add the clam juice to the pot when the onions are translucent. Depending on the amount of juice you have, you may want to add either water or a bottle of clam juice or both. Bring the liquid to a boil and turn down immediately to a simmer. Finely dice the quahogs and reserve. Add the potatoes to the pot. Taste it at this time and adjust the seasoning. When you're happy with that, add a dash or 5 (depending on the amount of zip you prefer) of tobasco sauce. When the potatoes are fork tender, add the clams and simmer for another 3 or 4 minutes. Serve immediately.

Rhode Island Clam Chowder


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(posted July 16, 2005)

from US

4 oz.
fatback or 4 oz. Poncetta
2 lg. onions diced
2 carrots diced
2 ribs of
celery diced
salt/pepper
3 tblsp.
flour
12
chowder clams (quahogs)
1
bottle clam juice
4 lg. potatoes diced
tobasco
sauce to taste
1 qt. water

In a large
pot render a small piece fat back or Poncetta and remove the meat
when rendered. You'll need sufficient
fat to sauté the veggies, if not enough,
add vegetable oil. Add the onions,
celery, and carrots, and sauté in the fat. Add salt
and pepper and the
flour. Blend the flour in thoroughly and turn the heat down to low so that as the flour cooks, it will not turn brown. Remove about a dozen quahogs from their shells. Do this over a bowl to catch the clam juice. Strain the juice through cheesecloth to not only eliminate any shell particles but to remove any sand that may have been in the clam. Add the clam juice to the
pot when the onions are translucent. Depending on the amount of juice you have, you may want to add either water or a bottle of clam juice or both. Bring the liquid to a boil and turn down immediately to a simmer. Finely dice the quahogs and reserve. Add the potatoes to the pot. Taste it at this time and adjust the seasoning. When you're happy with that, add a dash or 5 (depending on the amount of zip you prefer) of tobasco sauce. When the potatoes are fork tender, add the clams and simmer for another 3 or 4 minutes. Serve immediately.



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