Rhode Island Clam Chowder
Servings 0
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 1 8-ounce bottle clam juice
- 1 14.5-ounce can diced tomatoes
- 2 cups potatoes diced
- 2 6.5-ounce cans chopped clams, drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup white wine
- Salt and pepper to taste
- 1/4 cup freshly chopped parsley for garnish
Instructions
- 1. In a large pot over medium heat, heat the olive oil.
- 2. Add the onion, garlic, and celery and cook until softened, about 5 minutes.
- 3. Add the clam juice and diced tomatoes and bring to a boil.
- 4. Add the potatoes and cook for an additional 5 minutes.
- 5. Reduce the heat to low and stir in the clams, thyme, oregano, and white wine.
- 6. Simmer for an additional 10 minutes.
- 7. Season with salt and pepper, to taste.
- 8. Serve garnished with fresh parsley.
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