🇺🇸 USA · Food
Clear Rhode Island Clam Chowder
By eatmundo · July 3, 2026
🇺🇸 USA delightful alternative to its creamy counterparts, Rhode Island Clam Chowder is a light, clear broth-based chowder packed with tender clams, diced potatoes, and savory seasonings. Its simplicity allows the fresh flavor of the ocean to truly shine.
Ingredients
check them off as you prepareHow to Make It
- 1
Drain 2 (6.5-ounce) cans chopped clams, reserving the clam juice. Add enough water to the clam juice to make 4 cups liquid total.
- 2
In a large pot or Dutch oven, cook 4 slices of bacon until crispy. Remove bacon with a slotted spoon, crumble, and set aside. Leave 2 tablespoons bacon fat in the pot.
- 3
Add 1 large onion, diced, and 2 stalks celery, diced, to the pot. Sauté for 5-7 minutes until softened.
- 4
Stir in 4 medium potatoes, peeled and diced into ½-inch cubes. Pour in the reserved clam juice mixture and 1 cup of chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- 5
Add the drained chopped clams to the pot. Stir in ½ teaspoon dried thyme, ¼ teaspoon black pepper, and salt to taste (be careful with salt as clam juice is salty). Cook for an additional 5 minutes to heat through.
- 6
Ladle the hot chowder into bowls. Garnish with crumbled bacon and fresh parsley, if desired. Serve immediately with oyster crackers.
Frequently Asked Questions
What type of clams are best for Clear Rhode Island Clam Chowder?+
For authentic Clear Rhode Island Clam Chowder, fresh quahog clams, particularly littlenecks or cherrystones, are ideal for their tender meat and flavorful broth. Canned chopped clams can be a convenient substitute, but ensure to use their natural juices.
What kind of potato should I use, and how should I cut it to prevent it from getting mushy?+
Waxy potatoes like Yukon Gold or red new potatoes are best as they hold their shape well in the broth. Cut them into small, uniform ½-inch dice to ensure even cooking without becoming overly soft.
How do I prevent the cream and milk from curdling when adding them to the hot broth?+
To prevent curdling, temper the cream and milk by slowly whisking a small amount of the hot broth into them before adding the warmed mixture back into the main pot. Ensure the chowder doesn't boil once dairy is added.
How can I ensure a rich clam flavor without making the chowder too salty?+
Use high-quality clam broth or the reserved liquid from steaming fresh clams. Taste the chowder before adding extra salt, as bacon and clam juice can contribute significant salinity.
🇺🇸 USMundo Match
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