Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Rhode Island Clam Chowder

By Allison Ehri Kreitler Fine Cooking Issue 119
Scott Phillips

Yield: Yields about 10 cups

Servings: 8 to 10

This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It’s the true seafood-lover’s clam chowder, containing neither dairy nor tomatoes to mask the fresh sea flavors.

Ingredients

  • 2 oz. thin-sliced bacon (2 to 3 slices), cut crosswise into 1/4-inch strips
  • 1-1/2 oz. unsalted butter (3 Tbs.)
  • 1 large yellow onion, cut into small dice (about 2 cups)
  • 4 tender inner celery stalks, sliced crosswise 1/8 inch thick (about 1 cup)
  • 1 Tbs. finely chopped garlic (2 large cloves)
  • 6 cups diluted clam broth, plus the reserved clam meat (1-1/2 to 2 cups), finely chopped
  • 1-1/2 lb. large Yukon Gold potatoes, peeled and cut into 1/3-inch dice (about 3-1/2 cups)
  • 2-1/2 tsp. chopped fresh thyme
  • 2 bay leaves
  • Freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 65
      Sodium (mg): 890
      Carbohydrates (g): 23
      Fiber (g): 2
      Protein (g): 21

Preparation

  • 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. Remove from the heat. Pour off and discard the bacon fat, leaving the bacon in the pot. Add the butter and onion and cook over low heat, covered, stirring occasionally, until the onion is sweet and tender, about 10 minutes. The onion shouldn’t color. Add the celery and garlic and cook, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes more. Add the clam broth, potatoes, thyme, bay leaves, and 1/4 tsp. pepper. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until the potatoes are tender, about 15 minutes.
  • Remove the soup from the heat, wait until it stops simmering (this may take a minute if you’re using a Dutch oven), and stir in the clams and chopped parsley. Season to taste with black pepper, if desired.
Read Reviews (6)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

Reviews

  • AccountingProfessor | 03/17/2015

    Best. Clam. Chowder. Ever.When the clam chowder article came out in the magazine,I didn't make this as the photo made it look rather, well, insipid. What a mistake! After making this, we are former New England chowder-eaters, as we have been permanently converted to this Rhode Island style that we had never seen. It's the essence of clam, without the dairy or tomatoes interfering. Many thanks to those who wrote the positive reviews, as the reviews are what prompted me to try it!

  • bimbels | 07/15/2014

    Delicious! I just made it and it's incredible even before all the flavors have come together. The only thing I did differently was I did NOT toss the bacon fat - why waste good bacon fat?! It was only about a tablespoon or so and just added more flavor. This is definitely a keeper - and I'm a Rhode Islander!

  • DianaEhri | 03/06/2014

    We had a chowder cook-off with all 3 chowders. This one won hands down.

Show More

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Moveable Feast Logo

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Want the best recipes to cook right now? Sign up today and get the latest from Fine Cooking plus special offers

Site Links

Taunton Network

© 2017 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Magazine Cover

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?