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Rhode Island Clam Chowder
4.9 from 99 votes

Rhode Island Clam Chowder

Rhode Island Clam Chowder is a clear broth chowder highlighting steamed clams, potatoes, bacon, celery, and onions with garlic and thyme. The broth combines water or clam juice for a briny base, and crispy bacon adds savory depth. The texture includes tender clams and potatoes alongside a fragrant, gently spiced liquid.

Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 people
Calories: 177 kcal
Course: Main Course, Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once potatoes are almost tender, add clams and crumbled bacon to the pot and let simmer for another 5-10 minutes.
  8. Season with additional salt and pepper to taste.
  9. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 177

% 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.