3.5
2 ratings

Rhode Island Clam Chowder

Try this Rhode Island Clam Chowder tonight
Rhode Island: Rhode Island Clam Chowder

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In New England, there is a tale of two chowders, while New England’s thick and creamy chowder is perhaps more well-known, another style clear chowder is famous in Rhode Island. Unlike New England or Boston clam chowder, the base of this soup is clear with a splash of cream added just before serving.

8
Servings
213
Calories Per Serving
Deliver Ingredients

Ingredients

  • 24 Cherry Stone clams, scrubbed
  • 3 Ounces bacon, sliced into lardons
  • 1 Tablespoon butter
  • 1 large yellow onion, diced
  • 3/4 Cups celery, diced
  • 2 cloves garlic, minced
  • 1 1/2 Pound Yukon gold potatoes, peeled and diced
  • 1/2 Cup white wine
  • 4 Cups clam juice
  • 2 Cups water
  • 2 sprigs thyme
  • 2 bay leaf
  • Salt and pepper, to taste
  • 1/4 Cup fresh parsley, chopped
  • Heavy cream for garnish

Directions

Add the clams to a Dutch oven, cover with water, and then cook on medium-high heat, covered for about 10 to 15 minutes. Remove the clams and set aside

Rinse the Dutch oven and return to the stove. Add the bacon to the pot over medium heat. Add the butter and melt. Cook the bacon, stirring to render the fat, about 5 to 10 minutes. Use a spoon to remove the bacon, and set aside.

Cook the onion, celery, and garlic in the bacon fat. Cook until soft, but not brown, about 10 minutes. Add the potatoes, and deglaze the pan with the wine. Cook until the wine is almost completely evaporated, about 5 minutes. Add the clam juice, water, thyme, bay leaf, and season with salt and pepper. Partially cover the pot and cook for 10 to 15 minutes to cook the potatoes.

Remove the clams from their shells and chop. Add the clams and bacon back to the pot. Check the seasoning. Remove the bay leaf and thyme.

Ladle the soup into the bowls. Garnish with fresh parsley and a splash of cream if you desire.

Clam Chowder Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Chowder Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Clam Chowder Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
6g
10%
Sugar
2g
N/A
Saturated Fat
2g
12%
Cholesterol
24mg
8%
Protein
18g
35%
Carbs
20g
7%
Vitamin A
65µg
7%
Vitamin B12
5µg
83%
Vitamin B6
0.3mg
16.8%
Vitamin C
22mg
37%
Vitamin E
0.4mg
2.2%
Vitamin K
37µg
47%
Calcium
52mg
5%
Fiber
3g
11%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
7mg
41%
Magnesium
38mg
9%
Monounsaturated
2g
N/A
Niacin (B3)
2mg
8%
Phosphorus
165mg
24%
Polyunsaturated
0.9g
N/A
Potassium
491mg
14%
Sodium
1103mg
46%
Thiamin (B1)
0.1mg
8%
Zinc
0.7mg
4.8%