Rhode Island Red Clam Chowder

Ingredients and Weight:

• 1 pound Rhode Island Red clams, scrubbed and shucked
• 1/2 pound thick-cut bacon, diced
• 1 large yellow onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups fish stock or clam juice
• 2 cups heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. In a large stockpot, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat.
2. Add onion, celery, and carrots to the bacon fat and cook until softened, about 5 minutes.
3. Stir in garlic and flour, and cook for 1 minute more.
4. Gradually whisk in fish stock or clam juice until smooth. Bring to a boil.
5. Reduce heat to low, add clams, and simmer for 10 minutes, or until clams are cooked through.
6. Stir in heavy cream, thyme, oregano, salt, and pepper. Cook for an additional 5 minutes.

Nutritional Information:

Calories: 350 per serving Protein: 20g per serving Fat: 20g per serving Carbohydrates: 25g per serving

Dish Characteristics:

• Creamy and flavorful with a hint of sweetness from the clams
• Hearty and comforting on a cold day
• Versatile enough to be served as an appetizer or main course

User Comments:

• "Best clam chowder I've ever had! Creamy, flavorful, and the clams were cooked perfectly."
• "I love the unique flavor of the Rhode Island Red clams. It's a bit different from traditional clam chowder, but in a good way."
• "Easy to make and absolutely delicious. I'll definitely be making this again soon."

Special Precautions and Tips:

• Discard any clams that do not open during cooking.
• For a richer flavor, use clam juice instead of fish stock.
• Serve with a side of crusty bread to soak up all the delicious broth.