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Rhode Island Clam Chowder

  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 2 cups)
  • 1 cup chopped celery (about 3 stalks)
  • 4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
  • 1 can Iggy's clams
  • 2 cups clam juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • Water, to cover
  • Freshly ground black pepper

DIRECTIONS

Heat the oil in a large soup pot over a medium-high heat. Add the onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clam juice, Worcestershire sauce, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Add clams just before serving.