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Rhode Island Style Clam Chowder (made Inland, No Dairy) Recipe

Rhode Island Style Clam Chowder (made inland, no dairy) Recipe
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Prepare the ingredients before making Rhode Island Style Clam Chowder (made inland, no dairy) in your home. Then, follow these steps below to serve Rhode Island Style Clam Chowder (made inland, no dairy) for your family or friends.

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

  • 1 tsp canola oil
  • 1/2 medium-sized onion
  • 32 chicken or turkey broth
  • 1 bay leaf
  • 1/4 tsp black pepper
  • 1/2 tsp granulated garlic or garlic powder
  • 1 tsp thyme
  • 1 large peeled potato, cut into chunks or cubes
  • 1/2 cup sliced carrots
  • 13 oz chopped clams with juice

How to Make Rhode Island Style Clam Chowder (made inland, no dairy)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Rhode Island Style Clam Chowder (made inland, no dairy) in your home by yourself.

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