The Real Deal

     I mentioned commencing my meal at Anthony's with some Rhode Island Clam Chowder.  That is without a doubt the least well known of the 3 signature chowders that designate a geographic area.  Most people are aware of the creamy New England variety and the tomato based Manhattan version.  But the Rhode Island style chowder relies on the basic flavor of the clams without any other ingredient playing a supporting role.  It is my favorite and the one I will always order if given the opportunity.  A clear briny broth cradles the goodness of sweet clams and hearty cubed potatoes without the cloying potential of the thick milky New England style, or the acidic tomatoes that can overpower the taste of the sea in the New York rendition.

     It was on tax day (April 15th) that I gave an initial review of the three chowders after creating my own Rhode Island version for the first time.  And that was when I became a true believer.  Here is the recipe for you to try:

Rhode Island Clam Chowder

2 oz. thin-sliced bacon (2 to 3 slices), cut crosswise into 1/4-inch strips

1-1/2 oz. unsalted butter (3 Tbs.)

1 large yellow onion, cut into small dice (about 2 cups)

4 tender inner celery stalks, sliced crosswise 1/8 inch thick (about 1 cup)

1 Tbs. finely chopped garlic (2 large cloves)

6 cups diluted clam broth, plus the reserved clam meat (1-1/2 to 2 cups), finely chopped

1-1/2 lb. large Yukon Gold potatoes, peeled and cut into 1/3-inch dice (about 3-1/2 cups)

2-1/2 tsp. chopped fresh thyme

2 bay leaves

Freshly ground black pepper

2 Tbs. chopped fresh flat-leaf parsley 

Put the bacon in a wide heavy-duty 4- to 5-quart pot or Dutch oven and cook over medium heat, stirring occasionally, until just beginning to turn crisp and golden, about 4 minutes. Remove from the heat. Pour off and discard the bacon fat, leaving the bacon in the pot. Add the butter and onion and cook over low heat, covered, stirring occasionally, until the onion is sweet and tender, about 10 minutes. The onion shouldn’t color. Add the celery and garlic and cook, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes more. Add the clam broth, potatoes, thyme, bay leaves, and 1/4 tsp. pepper. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until the potatoes are tender, about 15 minutes.
Remove the soup from the heat, wait until it stops simmering (this may take a minute if you’re using a Dutch oven), and stir in the clams and chopped parsley. Season to taste with black pepper, if desired.