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
215
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.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
13mg
4%
Carbohydrate, by difference
30g
23%
Protein
6g
13%
Vitamin A, RAE
109µg
16%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
103µg
100%
Calcium, Ca
68mg
7%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
25µg
1%
Folate, total
42µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
66mg
9%
Selenium, Se
3µg
5%
Sodium, Na
686mg
46%
Water
236g
9%
Zinc, Zn
1mg
13%

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.