Yummy Rhode Island Clam Chowder

Living in Atlanta is proving to be an amazing experience this fall. The leaves are just starting to change colors and the morning air is crisp and breezy. This is certainly one of my favorite times of year.

Unfortunately I know this weather won’t last long. Gone will be the days of sitting outside on the porch, enjoying the weather with friends. In about a month or so it’s going to get cold. Now I know that many people are rolling their eyes because Atlanta weather doesn’t even come close to the weather many experience up north. However, it does get pretty cold here.

To keep you warm for the winter, check out this delicious Rhode Island Clam Chowder recipe from The Food Network. It’s healthy, easy to make and one of my favorites!


Rhode Island Clam Chowder

2 tablespoons olive oil
2 slices Canadian bacon (about 2 ounces), chopped
1 large onion, chopped (about 2 cups)
1 cup chopped celery (about 3 stalks)
4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
2 cups chopped clams*
2 cups clam juice*
1 teaspoon fresh thyme or 1/2 teaspoon dried
Water, to cover
Salt and freshly ground black pepper

Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.
* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

Nutrition Information
Per Serving Calories 220
Total fat 7.5g Saturated fat 1.5g
Monounsaturated fat 4g
Polyunsaturated fat 0.5g
Cholesterol 60.5mg
Sodium 675mg
Carbohydrates 15g
Protein 24g
Fiber 2.5g