Skip to content
eatmundo

USA · Food

Clear Rhode Island Clam Chowder

25 min
390 kcal
4 servings

By eatmundo · July 3, 2026

Clear Rhode Island Clam Chowder🇺🇸AI-generated image

Same ingredients, elsewhere in the world

11 matches

Dishes from other countries' kitchens, made from the same core ingredients as Clear Rhode Island Clam Chowder. The percentage is the share of ingredients the two recipes have in common.

Same technique: Soup84 recipes from 22 countriesSee all 11 matches

A 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.

According to eatmundo's ingredient comparison, the closest dish to Clear Rhode Island Clam Chowder from another cuisine is Bratkartoffeln (Germany): the two share 71% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How to Make It

  • 1

    Drain 2 (185 g) cans chopped clams, reserving the clam juice. Add enough water to the clam juice to make 1 litre 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. 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 is Rhode Island Clam Chowder?

Rhode Island Clam Chowder is a clear-broth seafood soup originating from New England, characterized by the absence of milk or tomato. It is composed of clams, potatoes, onions, bacon, and herbs, and is typically served hot as a main course or appetizer, often accompanied by oyster crackers.

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 keep the broth clear and the clams tender?

Simmer the chowder gently rather than boiling it hard, which keeps the broth clear. Add the clams only at the end and heat them through for a few minutes; never boil hard once the clams are in, or they will turn tough and rubbery.

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.

Keep exploring