Chef Eli's Rhode Island Clam Chowder

This recipe is for our Centered Beginning cooking session with Chef Eli Dunn. His authenticity and soulfulness shine as he leverages his culinary talents to influence to us all to connect to ourselves and our creativity in the kitchen.

"I love the metaphor of 2020 being a river; you can step into the river and you can go against the current or try to claw your way out. Instead, I step into the river and have trust, I'm open and have trust. I do think by having trust we will come out of this better."
‐Chef Eli Dunn



  • ¼ lb bacon diced
  • 1 cup onions diced
  • ¼ cup butter
  • ¼ cup flour
  • 1 ½ cups potatoes peeled & diced
  • 1 qt clam juice
  • 2 cups chopped clams
  • s + p
  • Dill
  • Paprika
  • Garlic Butter


  1. Fry the bacon over med-high heat in a large heavy bottom pan.
  2. Add the butter and turn down the heat to med.
  3. When the butter is melted and beginning to foam add the onions with a
    pinch of salt and cook until soft.
  4. Add the flour and cook for a few minutes stirring constantly to prevent burning.
  5. Add the clam juice and potatoes and bring to a simmer stirring intermittently so the roux doesn’t stick to the bottom of the pan.
  6. Simmer until the potatoes are tender, 15-20 minutes.
  7. Add the chopped clams and season to taste. Serve with garlic butter, chopped fresh dill, and paprika.


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