Yield: Yields about 10 cups
Servings: 8 to 10
This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It’s the true seafood-lover’s clam chowder, containing neither dairy nor tomatoes to mask the fresh sea flavors.
I had high hopes for this. Made it for superbowl and while it smelled great it lacked any kind of depth of flavor. Sorry fc, every recipe of yours is usually so incredible.
Best. Clam. Chowder. Ever.When the clam chowder article came out in the magazine,I didn't make this as the photo made it look rather, well, insipid. What a mistake! After making this, we are former New England chowder-eaters, as we have been permanently converted to this Rhode Island style that we had never seen. It's the essence of clam, without the dairy or tomatoes interfering. Many thanks to those who wrote the positive reviews, as the reviews are what prompted me to try it!
Delicious! I just made it and it's incredible even before all the flavors have come together. The only thing I did differently was I did NOT toss the bacon fat - why waste good bacon fat?! It was only about a tablespoon or so and just added more flavor. This is definitely a keeper - and I'm a Rhode Islander!
We had a chowder cook-off with all 3 chowders. This one won hands down.
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