Clam Chowder (Rhode Island)

New Hampshire isn’t the only state with the best clam chowder. Unlike the typical clam chowder recipe this delicious chowder is made with a tomato broth. With an addition of bacon for an extra burst of flavour, you won’t be able to put the spoon down. Enjoy Rhode Island Red Clam Chowder with oyster crackers and a clam cake for a hearty meal.

¼ cup bacon, finely chopped
¼ cup onion, finely chopped
2 (8 oz) cans whole clams, minced
2 cups potatoes, finely chopped
1 cup water
1/3 cup celery, chopped
1 (16 oz) can whole tomatoes
2 tsp. parsley, chopped
1 tsp. sea salt
¼ tsp. dried thyme
1/8 tsp. black pepper, freshly cracked

To Serve:
oyster crackers

Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender.

Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10 minutes.

Add clams, tomatoes (with liquid), parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally.

Serve with oyster crackers.