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My husband has been making this Rhode Island Style Clam Chowder soup for years.  It came from foodnetwork.com.

This recipe is super easy and quick to prepare.

Makes a great light soup.

Serve with whole grain rolls or corn muffins.


CLam chowder 200x300 April Healthy Soup Recipe: Rhode Island Clam Chowder


2 Tbs. olive oil (or grape seed 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 ½ pound), cut into ½ inch dice

2 cups chopped clams

2 cups  clam juice*

1 tsp. fresh thyme or ½ tsp dried

Water, to cover

Sea Salt

Freshly ground black pepper


Heat oil in large soup pot over medium-high heat

Add Canadian bacon, onions and celery.

Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.

Add the potatoes, clams, clam juice, thyme.

Add enough water to cover vegetables and potatoes

Bring to boil, and simmer until potatoes are soft, about 30 minutes.

Season with  salt and pepper.

*Clam juice can come from natural juice from canned clams or jarred clam juice.


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