Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, rhode island style clam chowder (made inland, no dairy). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Rhode Island Style Clam Chowder (made inland, no dairy) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Rhode Island Style Clam Chowder (made inland, no dairy) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook rhode island style clam chowder (made inland, no dairy) using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rhode Island Style Clam Chowder (made inland, no dairy):
- Take 1 tsp canola oil
- Prepare 1/2 medium-sized onion
- Get 32 chicken or turkey broth
- Take 1 bay leaf
- Take 1/4 tsp black pepper
- Make ready 1/2 tsp granulated garlic or garlic powder
- Make ready 1 tsp thyme
- Get 1 large peeled potato, cut into chunks or cubes
- Make ready 1/2 cup sliced carrots
- Get 13 oz chopped clams with juice
Instructions to make Rhode Island Style Clam Chowder (made inland, no dairy):
- Slice the onion thin or dice it, and aggressively fry it in the canola oil until the edges show signs of burning (carmelize), in the same pot that will be used for the chowder.
- Leaving the clams in the cupboard, add all of the other ingredients to the pot, and simmer until the carrots and potatoes are tender. I mean it! Don't add those clams yet!
- As soon as the potatoes & carrots are tender, add the clams with juice.
- Heat for another two minutes, and serve.
- Salt to taste.
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