Rhode Island Clam Chowder
Experience the clean, briny flavors of the ocean with Rhode Island Clam Chowder, a lighter, broth-based twist on traditional chowders. This regional classic showcases tender fresh clams, rendered crispy salted pork or bacon, and a medley of hearty vegetables like Yukon Gold potatoes, celery, and onion. A fragrant infusion of garlic, parsley, and thyme enhances the delicate clam broth, which is carefully strained to eliminate grit. Perfectly balanced, this comforting soup is simmered to perfection in under an hour, making it ideal for both weeknight dinners and dinner parties. Serve it with crusty bread or traditional oyster crackers for a taste of coastal New England that celebrates simplicity and richness in every spoonful.
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Recipe Information
Ingredients
- 2 pounds Fresh clams (littleneck or quahog)
- 4 cups Water
- 4 ounces Salted pork or bacon
- 1 medium Yellow onion, diced
- 2 stalks Celery stalks, diced
- 3 medium Yukon Gold potatoes, peeled and diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Scrub the fresh clams under running water to remove sand and debris. Discard any clams that are open and do not close when tapped.
In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and cook for 5-7 minutes, or until the clams open. Remove the clams with a slotted spoon and set aside to cool.
Strain the clam broth through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove grit. Reserve the strained broth.
Once the clams are cool enough to handle, remove the meat from the shells, chop it into small pieces, and set aside. Discard the shells.
In a large soup pot or Dutch oven, cook the salted pork or bacon over medium heat until it renders its fat and becomes crispy, about 5 minutes. Remove the pork or bacon pieces and set them aside, leaving the rendered fat in the pot.
Add the diced onion and celery to the pot and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, dried thyme, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Pour in the reserved clam broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the chopped clams and fresh parsley. Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning if needed. Remove and discard the bay leaf before serving.
Ladle the chowder into bowls and garnish with the crispy pork or bacon pieces, if desired. Serve with crusty bread or oyster crackers for a comforting meal.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
