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Rhode Island Clam Chowder
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Rhode Island Clam Chowder

Servings 0
Author 0pel9

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.