Recipe of Any-night-of-the-week Rhode Island Style Clam Chowder (made inland, no dairy)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rhode island style clam chowder (made inland, no dairy). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Rhode Island Style Clam Chowder (made inland, no dairy) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Rhode Island Style Clam Chowder (made inland, no dairy) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have rhode island style clam chowder (made inland, no dairy) using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Rhode Island Style Clam Chowder (made inland, no dairy):

1. Take 1 tsp canola oil
2. Get 1/2 medium-sized onion
3. Get 32 chicken or turkey broth
4. Make ready 1 bay leaf
5. Take 1/4 tsp black pepper
6. Make ready 1/2 tsp granulated garlic or garlic powder
7. Make ready 1 tsp thyme
8. Take 1 large peeled potato, cut into chunks or cubes
9. Make ready 1/2 cup sliced carrots
10. Make ready 13 oz chopped clams with juice

Instructions to make Rhode Island Style Clam Chowder (made inland, no dairy):

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

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