How to Make Rhode Island Clam Chowder, the Easy Way! - Episode 109

Rhode Island Clam Chowder Clams (1 lb clams with juice or 3 small cans) Extra Clam Juice (optional) Chicken Stock - 1 box (1L/1Q) Panchetta or Bacon 1/4 LB (100g) Butter 2T (euro style if available) Onion (1 large or 2 small) chopped Celery 2-4 stalks chopped Potatos 4-5 (red prefered or yukon or any waxy type) Parsley bunch for garnish/finish Fresh ground pepper Grated Parmesan (optional) Brown panchetta/bacon in butter Remove panchetta bits Add onions and celery and sweat till soft (5 min) Add stock, bring back to boil, then reduce to simmer. Simmer till potatoes done. Add clams and juice and heat through. Taste and To serve, add chopped parsley, fresh ground pepper, and grated parmesan (optional)