Rhode Island Red Chowder

Ingredients - Serves 6

• Parsley - 2 tablespoons, chopped
• Clams - 1 pound, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Potatoes - 2, diced
• Canned diced tomatoes - 1 (14.5 oz) can
• Clam juice - 2 cups
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Bacon - 4 slices, diced

Let's Get Started

1. In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside.
2. In the same pot, add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the clam juice, diced tomatoes, potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Add the clams and cook until they are cooked through, about 5 minutes.
5. Stir in the cooked bacon and parsley.
6. Serve the chowder hot, garnished with extra parsley if desired.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 15g
• Carbs: 30g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g