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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Original Rhode Island Clam Chowder

Many people, food historians and chefs alike, have equated this centuries-old recipe(also referred to as Hatteras Island Clam Chowder) to "dish water chowder" and rightfully so, I hate to say. If a dish isn't visually appealing, then nobody would make it. But this has withstood the test of time...and sight, but that doesn't mean this recipe can't be Yanked™  in order make it more attractive to the eyes. Although Rhode Island Clam Chowder should NEVER have any dairy at all, including butter, we can make it look as though it does with one simple step. Follow this recipe and you will never have "dish water chowder" again. And FYI, go ahead and add a touch of butter if desired.


For 3 Serving(s)


  • 1 strip bacon, chopped
  • 1/3 cup(s) minced onion
  • 2 cup(s) water
  • 1 (8-ounce)bottle clam juice(see note)
  • 1 3/4 cup(s) diced potatoes
  • 1/4 cup(s) whole kernel corn
  • 2 (6.5-ounce) cans chopped clams in juice
  • Salt and cracked black pepper to taste

Original Rhode Island Clam Chowder Directions

  1. In a large saucepan, cook bacon over medium heat until desired doneness. Add onion and cook until onions have softened, but not completely soft, stirring frequently. Add water, clam juice and potatoes. Bring to a boil and continue boiling until potatoes are soft, about 5-7 minutes, according to the size of your potato cubes. Ladle half the mixture into the bowl of a food processor, or blender, and puree until smooth. Return pureed mixture back into the saucepan, along with corn. Drain clams, discarding liquid and add. Stir well, season to taste and bring up to temperature before serving hot.
  2. NOTE: Go ahead and compare labels of minced clams and clam juice. You will see there are "unnatural" ingredients in the broth of minced clams, while clam juice is all natural, or should be. I find the best Bar Harbor brand clam juice is the best, and it is found nationwide. The ingredients? The liquid from cooking clams.....that's it!
  3. And before you have a fit about the corn, although not originally referred to as being a component to this chowder, I find it a superb addition and helps to break up the clam flavor, which is suitably evident.