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Rhode Island Clam Chowder
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3
Reviews
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By:
Ruth Hitchcock
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Rhode Island Clam Chowder Recipe was probably brought to New England by Portuguese fishermen and uses celery, parsley, beef stock, tomatoes, tomato paste, potatoes, carrots, nutmeg and clams to create this delicious clam chowder recipe.
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INGREDIENTS
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1 bunch celery
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1 bunch parsley
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3 medium onions
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5 quarts beef stock
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1 1-lb 12-oz can tomatoes
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1 6-oz can tomato paste
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3 lb potatoes
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1 bunch carrots
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1 lb clams
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2 tsp salt
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1/2 tsp pepper
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1/4 tsp nutmeg
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DIRECTIONS
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1:
Chop celery, parsley and onions; place in soup kettle.
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2:
Add beef stock to chopped vegetables. Cook until tender.
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3:
Add tomatoes and tomato paste. Dice potatoes, carrots and clams; add to chowder.
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4:
Season with salt, pepper and nutmeg. Simmer for about 15 to 20 minutes or until done.
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