Rhode Island Clear Clam Chowder
A clean, briny clam chowder built on a clear broth instead of cream or tomato, letting the quahog liquor speak for itself. Diced potatoes and salt pork round it out into a comforting bowl.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large stockpot
- •Fine strainer
- •Cheesecloth
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10
- carbs
- 32
- protein
- 18
- calories
- 310
Instructions
- 1
Open the clams over a bowl to catch their liquid. Chop the clam meat and pour the liquid through cheesecloth.
- 2
Place the diced salt pork in a stockpot over medium heat. Cook until crisp, about 6 minutes.
- 3
Add the onion to the pot. Cook until it softens, about 5 minutes.
- 4
Add the potatoes, saved clam liquid, water, bay leaf, and pepper.
- 5
Simmer gently on the stovetop until the potatoes are tender, about 20 minutes.
- 6
Stir in the chopped clams. Simmer gently for 5 more minutes, and do not boil hard.
- 7
Season with salt to taste. Remove the bay leaf from the pot.
- 8
Ladle the chowder into bowls. Top with chopped parsley before serving.
Chef's tips
Pour the quahog clam broth through cheesecloth to catch any sand before adding it back to the pot.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Warm gently over low heat, stirring, to avoid toughening the clams.
Common mistakes to avoid
- •Boiling the chowder on high heat, which makes the clams tough and rubbery.
- •Skipping the broth straining step, which leaves gritty sand in your bowl.
Serving suggestions
Cooked Rhode Island Clear Clam Chowder?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Rhode Island
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
