Rhode Island Clam Chowder

Clam Chowder from Rhode Island features a delicious clear broth. I personally prefer this delicacy over the creamier version. Definitely a healthier and tastier version than cream based clam chowder recipes.

Rhode Island Clam Chowder

Photo by Amanda T.

  • Prep Time


  • Total Time


  • Servings



  • 24

    quahog clams (about 8 pounds), scrubbed

  • 5

    ounce slab bacon, cut into ½-inch pieces

  • 2

    tablespoons unsalted butter

  • 1

    small onion, diced

  • 2

    stalks celery, thinly sliced

  • pounds Yukon gold potatoes, peeled and cut into ½-inch cubes

  • 1

    teaspoon Worcestershire sauce

  • Freshly ground white pepper

  • Chopped fresh parsley, for topping (optional)


Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot. Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes. Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper. While the potatoes are cooking, remove the clams from their shells and roughly chop. Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.


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