Recipe: Perfect Rhode Island Style Clam Chowder (made inland, no dairy)

Rhode Island Style Clam Chowder (made inland, no dairy). Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling. Far less popular than creamy New England clam chowder, Rhode Island's dairy-free version deserves a lot more attention. With a light, bright broth, Rhode Island clam chowder is the perfect choice when you're not in the mood for a heavier cream-based chowder.

Add tomatoes and set mixture aside to "ripen" a few minutes. Just before serving chowder, add milk until desired consistency. In New England, there is a tale of two chowders, while New England's thick and creamy chowder is perhaps more well-known, another style clear chowder is famous in Rhode Island. You can have Rhode Island Style Clam Chowder (made inland, no dairy) using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rhode Island Style Clam Chowder (made inland, no dairy)

1. Prepare 1 tsp of canola oil.
2. Prepare 1/2 of medium-sized onion.
3. It's 32 of chicken or turkey broth.
4. Prepare 1 of bay leaf.
5. Prepare 1/4 tsp of black pepper.
6. You need 1/2 tsp of granulated garlic or garlic powder.
7. You need 1 tsp of thyme.
8. You need 1 of large peeled potato, cut into chunks or cubes.
9. You need 1/2 cup of sliced carrots.
10. Prepare 13 oz of chopped clams with juice.

Mac and The Big Cheese prepare an amazing Rhode Island Clam Chowder recipe during their taping of the live tailgate DVD in Kansas City. Jenny Huang at Saveur finds, tastes and makes delicious Rhode Island-style Clam Chowder. Living adjacent to Rhode Island RI clam chowder is actually a clear broth.sort of like Manhattan without the tomatoes. I continue to make it often.

Rhode Island Style Clam Chowder (made inland, no dairy) step by step

1. 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..
2. 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!.
3. As soon as the potatoes & carrots are tender, add the clams with juice..
4. Heat for another two minutes, and serve..
5. Salt to taste..

I live a weak stone's throw from the RI border. Forgive me for not knowing that RI's chowder is clear as I have never had it. Rhode Island clam chowder has neither of those characteristics. Nevertheless, it retains the name Rhode Island clam chowder has a clear broth. It also has a strong presence of herbs like parsley and The reigning champion of all chowders is New England clam chowder.