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Want the recipe for Rhode Island Clear Chowder, "the purest of the form", from chowder champion and 2-star Michelin chef Michael Cimarusti, harkening back to time with his grandparents in Rhode Island? Just click here, the Internet will do the rest (please see recipe note, below before just clicking there).
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When our clams in brine get a shout out on NPR member station KCRW, it's cause for celebration.
Good Food host Evan Kleiman professed her love for them as a way of getting (just about) as much flavor into her chowder as with fresh clams, but with far more ease. Always nice.
The chowder is discussed on Press Play with Madeline Brand, specifically Rhode Island Clear Chowder, "the purest of the form", absent tomato sauce or cream, light but filling, "the type a fisherman might make on the boat".
The recipe is from chowder champion and 2-star Michelin chef Michael Cimarusti.
RECIPE NOTE: When you're using tins of our clams in brine, 2-3 tins for the recipe as written should do the trick (about 8 servings total). If you want a higher clam ratio, of course, more would work. For the clam juice, use a nice bottled clam juice (Bar Harbor brand is recommended by Ms. Kleiman).
Keep some of our clams in brine on hand in your pantry and whenever the weather turns and the chill in the air calls for chowder, you'll be ready.
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