Transfer mixture to bread bowl and place on a baking. In just a few short steps you can make a super thick and creamy new england clam chowder that s then broiled to crispy perfection with panko on top then served with saltines or pita crackers. Manhatten style clam chowder originated on the narragansett bay of rhode island. Clear clam chowder originated along the southern coast of rhode island where it is a local delicacy much to be preferred over the creamier version of boston to the north and the to them criminally tomato hued style served in manhattan to the south and west eating it recalls the feeling of pulling into block island after a long day at sea scented with salt spray and sliding into a clean. Rhode island clam chowder dip.
Reduce heat to medium low and simmer 15 minutes. Wealthy new yorkers went there during the summer in the days before air conditioning and borrowed the recipe. Creamy cheddar cheesy and loaded with smoky bacon and clams it s best enjoyed on toasted baguette or water crackers. Adding basel parsley thyme or god forbid putting. When new york resteraunts started using the recipe they weren t about to call it rhode island clam chowder.
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Put the bacon in a wide heavy duty 4 to 5 quart pot or dutch oven and cook over medium heat stirring occasionally until just beginning to turn crisp and golden about 4 minutes. Cook bacon in large skillet on medium high heat until crisp. Put the bacon in a wide heavy duty 4 to 5 quart pot or dutch oven and cook over medium heat stirring occasionally until just beginning to turn crisp and golden about 4 minutes. Preheat oven to 350 degrees f. Reduce heat to medium low and simmer 15 minutes.
Cook bacon in large skillet on medium high heat until crisp. Preheat oven to 350. Transfer mixture to bread bowl and place on a baking.
