Rhode Island Quahog Chowda
Dive into coastal comfort with this authentic Rhode Island Quahog Chowda, a briny and savory clam chowder that highlights the freshest flavors of the sea. This classic New England recipe takes plump quahogs (hard-shell clams) and combines them with tender potatoes, crisp bacon, and fragrant herbs like thyme and bay leaf for a richly flavored broth. Unlike creamy chowders, this Rhode Island-style version lets the clam stock shine as the star, making it lighter yet deeply satisfying. Perfectly balanced with a touch of butter and a scattering of fresh parsley, each bowl is a hearty, soul-warming experience. Serve it piping hot with crunchy oyster crackers for an authentic touch, and transport your taste buds straight to a seaside escape. Ideal for cozy dinners or gatherings, this recipe is quick to prepare, taking just over an hour to capture a taste of New England tradition.
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Recipe Information
Ingredients
- 2 pounds quahogs (hard-shell clams)
- 6 cups water
- 2 tablespoons unsalted butter
- 3 slices bacon, diced
- 1 large yellow onion, finely chopped
- 1 medium celery stalk, finely chopped
- 2 medium russet potatoes, peeled and diced
- 1 teaspoon fresh thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup oyster crackers (optional, for serving)
Instructions
Scrub and rinse the quahogs thoroughly under cold running water to remove sand and grit.
In a large pot, add the quahogs and 6 cups of water. Cover and bring to a boil over high heat. Cook for 5-7 minutes, or until the clams open. Remove the clams and set them aside to cool, reserving the cooking liquid.
Strain the cooking liquid through a fine-mesh sieve or cheesecloth to remove any sand. Reserve this liquid as it will become the chowder base.
Once the quahogs are cool enough to handle, remove the meat from the shells. Chop the clam meat into small pieces and set aside. Discard the shells.
In a large soup pot, melt the butter over medium heat. Add the diced bacon and cook until crisp. Remove the cooked bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion and celery to the pot and sauté for about 5 minutes until soft and translucent.
Add the diced potatoes, fresh thyme, bay leaf, and the reserved clam cooking liquid. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Stir in the chopped quahog meat, cooked bacon, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld together.
Taste the chowder and adjust the seasoning if needed. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with oyster crackers on the side, if desired.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5796 mg | 252% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 11.6 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1105 mg | 85% | |
| Iron | 137.6 mg | 764% | |
| Potassium | 4603 mg | 98% | |
*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.
