Rhode Island Red Clam Chowder

Rhode Island Red Clam Chowder is a vibrant, bold take on traditional clam chowder, with a flavorful tomato-based broth. Unlike the creamy New England style or the clear broth of classic Rhode Island chowder, this version incorporates tomatoes for a rich, tangy soup with clams, potatoes, and aromatic herbs. The result is a delicious, hearty meal that brings the taste of the sea right to your table. Perfect for a cozy evening or a seafood-loving crowd, this chowder is a must-try for any chowder enthusiast.

Ingredients:

• 2 dozen fresh clams, scrubbed
• 4 cups clam juice or seafood stock
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 3 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Steam the clams: In a large pot, bring 4 cups of clam juice or seafood stock to a simmer. Add the clams, cover, and steam until they open, about 5-7 minutes. Remove the clams from the pot and set aside. Strain the cooking liquid and reserve it. Once the clams are cool, remove the meat from the shells and roughly chop. Discard any unopened clams.
2. Sauté the vegetables: In a large stockpot, heat the olive oil over medium heat. Add the onion, celery, carrots, and garlic, and sauté until the vegetables are soft, about 5-6 minutes. If you want a spicier kick, add crushed red pepper flakes at this stage.
3. Add the tomatoes and broth: Stir in the diced tomatoes, tomato paste, dried thyme, and bay leaf. Pour in the reserved clam broth and bring the mixture to a simmer.
4. Add the potatoes: Stir in the diced potatoes and let the chowder simmer for 15-20 minutes, or until the potatoes are tender.
5. Add the clams: Stir in the chopped clams and fresh parsley. Let the chowder cook for another 5 minutes to blend the flavors. Season with salt and pepper to taste.
6. Serve: Ladle the chowder into bowls and serve with lemon wedges on the side for a bright, tangy finish.

Enjoy your Rhode Island Red Clam Chowder, a zesty and flavorful twist on a coastal classic!