Rhode Island Clam Chowder
User Reviews
4.9
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
177 kcal
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Course
Main Course, Soup
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Cuisine
American
Rhode Island Clam Chowder
Description
This chowder starts with steaming fresh clams after thorough cleaning to remove sand, or using rinsed canned clams. Bacon is cooked until crisp, and its rendered fat or olive oil is used to sauté garlic and onions. White wine is added to the sauté to support the flavor before steaming the clams in the pan. Potatoes, celery, and thyme are then combined with water or clam juice to form the broth, infusing the chowder with gentle herbaceous and briny notes.
The chowder is characterized by the tender texture of the clams and vegetables in a light, savory broth. The saltiness can be adjusted depending on clam juice usage, and the bacon adds crispy, smoky bits.
Serve this chowder warm as a starter or light meal. It balances the fresh clam flavor with mild aromatics and a clean broth, making it lighter than cream-based chowders.
Ingredients
- 2 lbs clams steamed and chopped (instructions to follow), or about 2 cups rinsed canned clams, fresh
- 4 cloves garlic minced, divided
- 1/3 cup white wine dry
- 1 tablespoon olive oil
- 4-6 red potato about 1 1/2 cups, small, quartered or cut small
- 2-4 lices Bacon fried crispy and crumbled
- 2 celery 1 cup, stalks, chopped
- 1/2 large white onion 1 cup, chopped
- 1 teaspoon thyme dried
- 1 teaspoons salt
- black pepper to taste
- 3 cups of water or clam juice, see notes.
Instructions
- Clean clams by rinsing them well and placing them in a bowl filled with cold water and sprinkled with ground pepper. Let sit for 1 hour.
- Meanwhile, prep your veggies and in a large pot or dutch oven, cook your bacon until crispy. Remove bacon and place on paper towel lined plate to cool. Remove most of the bacon grease, but reserve a little (at least 1/2 tablespoon) in the pot.
- After the hour, scoop out clams with a slotted spoon (do not pour into a colander, sand will have rested to the bottom of the bowl), rinse again, and scrub the outside of the shells to remove any last bits.
- In a large sauté pan on medium, heat olive oil and sauté garlic 1/2 of the garlic for 1 - 2 minutes. Add white wine and cook for about 2 - 3 minutes. Add clams and cover pan. Let steam for 8-10 minutes until clams are opened.
- Remove clams from pan and discard any clams that have not opened. Clean clams out of shells, give a quick chop on a cutting board, and set aside.
- Heat the pot you cooked your bacon and that has some bacon grease to medium. Add onions, garlic, and celery. Cook, stirring occasionally for about 6 minutes. Add potatoes, thyme, and then water +/ clam juice enough to cover all ingredients. Add 1-2 teaspoons of salt and fresh ground pepper. Bring to a boil, then simmer until potatoes are soft, approximately 20 minutes.
- Once potatoes are almost tender, add clams and crumbled bacon to the pot and let simmer for another 5-10 minutes.
- Season with additional salt and pepper to taste.
- Serve and enjoy!
Notes
- For the broth, use water or a combination of water and up to 1/2 cup clam juice, reducing added salt accordingly.
- If using clam juice, cook onions and garlic in olive oil or butter instead of bacon grease to manage saltiness.
- Fresh clams require cleaning by soaking in cold water with pepper to remove sand before cooking.
- Thyme can be fresh sprigs added whole and removed before serving as a substitution for dried thyme.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 1042mg | 43% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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