rhode island clam chowder recipe

Written BySheba G Updated On
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The Best rhode island clam chowder recipe

This Rhode Island clam chowder recipe is one of my absolute favorites. Unlike the creamy New England version or the tomato based Manhattan style, this one is clear and brothy, letting the fresh clam flavor really shine. My family loves how light and satisfying it is, especially on a cool evening. It is packed with protein from the clams and plenty of vegetables, making it a healthy weeknight dinner that comes together quickly.

Rhode Island Clam Chowder

4.9 from 1359 votes

A clear broth clam chowder from Rhode Island, featuring fresh clams, potatoes, onions, and bacon. This light and flavorful soup is a classic New England dish that highlights the taste of the sea.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Chowder

4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups clam juice
2 cups water
4 medium potatoes, peeled and diced
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
2 pounds fresh clams, shucked and chopped, or 2 (6.5 ounce) cans chopped clams, drained

👨‍🍳Directions

1Cook the bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2Add the diced onion to the pot and cook in the bacon drippings until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3Pour in the clam juice and water. Add the diced potatoes, thyme, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4Stir in the chopped clams and cooked bacon. Simmer for 5 more minutes.
5Remove from heat and stir in the fresh parsley. Serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 18g

📝Notes

For a richer flavor, you can add a splash of dry white wine when cooking the onions. If using fresh clams, reserve the clam juice from shucking and add it to the pot.

Watch Video Of How Rhode Island Clam Chowder Works

This Rhode Island clam chowder is always a good idea for a simple family dinner or a casual get together. It is light, flavorful, and comes together with minimal fuss. I love that it feels special enough for company but easy enough for a weeknight.

❓ Frequently Asked Questions About Rhode Island Clam Chowder

1. Can I use canned clams for this recipe?

Yes, you can use canned clams. Look for canned chopped clams in the seafood aisle. Drain them before adding to the chowder, but you can also add a little of the liquid for extra flavor.

2. What is the difference between Rhode Island clam chowder and New England clam chowder?

The main difference is the broth. New England clam chowder is creamy, made with milk or cream. Rhode Island clam chowder has a clear broth, usually made with clam juice and water, without any cream or tomatoes.

3. Can I make this chowder ahead of time?

Yes, you can make it a day ahead. Store it in the refrigerator in an airtight container. The flavors will meld together nicely. Reheat gently on the stovetop before serving.

4. What should I serve with Rhode Island clam chowder?

It is delicious with crusty bread or oyster crackers. A simple green salad on the side also makes a great meal.

5. Can I freeze this chowder?

Freezing is not recommended because the potatoes can become grainy and the texture may change. It is best enjoyed fresh or within a day or two.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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