Chef Eli’s Rhode Island Meets Sao Miguel Clam Chowder
¼ lb. mild chourico sausage, diced
1 cup white onion, diced
2 cloves of garlic, minced
½ stick (4 Tbs.) butter, plus more for serving
4 sprigs of thyme
¼ cup all-purpose flour
1 ½ cups potatoes, peeled and diced
1 quart (4 cups) fresh quahog clam juice
2 cups chopped fresh quahog clams
Splash of anise liquor, such as Sambuca
Fresh ground black pepper
A few sprigs of dill, for garnish
Melt the butter in a large pot. Add the chourico and cook, stirring, until browned in spots. Add the onion, garlic, thyme, and a a pinch of salt and reduce the heat to medium low. Cook until the onion is translucent and softened. Add the flour and cook for a few minutes stirring constantly to prevent burning.
Add the quahog juice and potatoes and bring to a simmer stirring occasionally so the roux doesn’t stick to the bottom of the pan. Simmer until the potatoes are tender, 15 to 20 minutes. Add the chopped quahogs and liquor and season to taste with salt and pepper. Remove the thyme stems.
Ladle into bowls and top each with a teaspoon of butter and chopped fresh dill.