Recipe by Auntie Jan
While working in Rhode Island,one of my co-workers husband introduced me to his version. It is awsome. Hope you enjoy as well as I did.
Top Review by Chef at Heart
I actually made this a while ago however was not able to submit the review. the directions for me were pretty simple. It doesn't matter what size the pot is. You just put in the amount of water you would if you were boiling potatoes. I boiled them too long (phone call) so added extra to compensate. For some reason I don't like Ragu so I used the homemade tomato sauce that I canned last year. I used clam broth, and left out the salt due to dietary restictions. I would definitely serve this to company. My husband is in love with it. Leanne
- 10 potatoes, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 8 -10 baby carrots, diced
- 2 tablespoons butter
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 1⁄4 cup clam base or 2 cups clam broth
- 1 cup Ragu tomato sauce
- 2 (6 1/2 ounce) canschopped clams, reserve juice from the cans
- garlic powder
Directions See How It's Made
- Peel, rinse and dice the potatoes.
- Start potatoes in water, bring to boil and set timer for 15 minutes.
- Drain and set aside.
- In soup kettle, add diced onion, celery and carrots, add the butter or vegetable oil and saute for about 10 minutes over medium heat.
- Add flour to thicken mixture.
- Fill kettle half way with water and 1/4 cup of Clam Base or 2 cans of Clam Broth and bring to a boil.
- Add the cup of Ragu, tomato sauce.
- Add the 2-6.5 oz. cans chopped clams along with the juices.
- Sprinkle salt, pepper, garlic powder and thyme over the chowder and add the potatoes.
- Simmer for 1 hour on lowest heat.