Rhode Island Clam Chowder

May 17, 2009

Render down some double-smoked bacon, and then sautee finely chopped onions and celery in the grease. Add a bunch of canned chopped clams and bottles of clam juice and bring to a boil. Add a bay leaf, some dried thyme, and a fuckton of ground black pepper. Add a few cups of 1/4 inch pieces of cubed potato, simmer for about 40 minutes, and then put in a couple dozen scrubbed little-neck clams. Boil until the clams open. Eat the shit. With motherfucking Jameson, obviously!


8 Responses to “Rhode Island Clam Chowder”

  1. Dude, that sounds AWESOME!!

  2. chezjake Says:

    Just the way I remember it. A most excellent chowder.

    A minor variant, to be used only in late summer. Peel, seed and dice just two dead ripe garden fresh tomatoes and add to chowder at same time as whole clams. This is *not* anything like Manhattan chowder.

  3. Yum! I’m totally gonna make that tonight. I’ve got some celery with no previous designs on it and I’ve been itchin’ fer some shellfish. Thanks for the recipe!

  4. Fixer Says:

    Fap, fap, fap …

  5. Lab Lemming Says:

    What’s the point of decorating with a few clam shells if you’re using shit out of a mother fucking can? If you want chowder, get your self a couple of 30 year-old 6 inch quahogs fresh off the docks.

  6. Can you go to the dock for me and get me some motherfucking quahogs?

  7. Emily Says:

    I don’t want to be the one to have to tell you this but – your napkin and placemat don’t match.

    Just sayin’

  8. Lab Lemming Says:

    Can you buy me a plane ticket to North A-fucking-merica?

    Otherwise, it’s cuttlefish chowder.

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