Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rhode island style clam chowder (made inland, no dairy). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rhode Island Style Clam Chowder (made inland, no dairy) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Rhode Island Style Clam Chowder (made inland, no dairy) is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. 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):
- Get 1 tsp canola oil
- Take 1/2 medium-sized onion
- Make ready 32 chicken or turkey broth
- Take 1 bay leaf
- Take 1/4 tsp black pepper
- Take 1/2 tsp granulated garlic or garlic powder
- Make ready 1 tsp thyme
- Prepare 1 large peeled potato, cut into chunks or cubes
- Get 1/2 cup sliced carrots
- Make ready 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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