Rhode Island Style Clam Chowder
2007, Ellie Krieger, All rights reserved

Prep Time:20 min
Cook Time:36 min
Level:Easy
Serves: 6 servings, serving size 1 1/2 cups

Ingredients
2 tablespoons olive oil
2 slices Canadian bacon (about 2 ounces), chopped
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
2 cups chopped clams*
2 cups clam juice*
1 teaspoon fresh thyme or 1/2 teaspoon dried
Water, to cover
Salt
Freshly ground black pepper
Directions
Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed,or from 5 cans of chopped clams 6.5oz ea.