The Honorable Lincoln Almond

former Governor of Rhode Island

Specialty Recipe

Rhode Island Clam Chowder

With all the fine food Rhode Island has to offer, deciding on my favorite recipe was no easy task. After some serious thought and careful deliberation, I have decided on Rhode Island White Clam Chowder. I hope you enjoy this very special Rhode Island delicacy.

Ingredients

1/2 cup diced onion

1/2 cup diced celery

2 Tablespoons melted butter

8 ounces RI Quahogs, chopped (liquid reserved)

3 cups chicken broth

1 cup clam juice

1 cup peeled and coarsely chopped potatoes

1/4 cup melted butter

1/2 cup flour

1 cup milk

1 cup Half & Half or heavy cream

Dash thyme

Dash salt

Dash white pepper

In a 3-quart saucepan, saute onion and celery in 2 Tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender.

In a separate pan, add 1/4 cup butter. Stir in flour mixture. Mix until smooth. Do not brown. Gently stir flour mixture into soup. Add clams, milk and half & half or cream. Stir gently until thickened. Add seasonings. Stir and enjoy!

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