Rhode Island Clam Chowder (Clear Broth Chowder)
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4.9
45 reviews
Excellent
Rhode Island Clam Chowder (Clear Broth Chowder)
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Rhode Island Clam Chowder is made with a clear broth - no milk or cream! With only a few simple ingredients and by using canned clams, this chowder comes together in only 30 minutes. It's an easy, lighter clam chowder that's easy to make dairy-free. Feel free to omit the bacon for a meat-free/pescatarian version.
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Ingredients
- 2 lices thick-cut bacon cut into ¼-inch pieces
- 2 tablespoons butter (omit for dairy-free; see notes)
- 1 large yellow onion diced
- 3 ribs celery diced
- 20 oz. canned whole or chopped clams drained, juices reserved (see notes about can sizes and brand recommendations)
- 4 cups clam juice (from canned clams, plus jarred clam juice)
- 4 cups water
- 1 ½ lb. potatoes diced (I used gold potatoes, see notes)
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons minced fresh chives
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- salt and pepper to taste
- extra butter and fresh herbs optional
Instructions
- In a large heavy pot or Dutch oven over medium heat, cook the cut 2 slices thick-cut bacon until crispy. Tilt the pot to the side to spoon out all but approximately 1-2 tablespoons of the bacon grease - discard or save for another purpose.
- Add the 2 tablespoons butter to the pot with the bacon and stir until melted. Add the diced 1 large yellow onion and diced 3 ribs celery and continue to cook over medium heat until translucent, about 3 minutes.
- While the onions are cooking, drain the 20 oz. canned whole or chopped clams and set the clams aside. Reserve the juices in a 4-cup glass measuring cup, if you have one. Then, top off the measuring up with jarred clam juice until you have 4 cups total. (if you don't have a 4-cup glass measuring cup, measure out 4 cups total clam juice in another way).
- Add the 4 cups clam juice to the pot, along with 4 cups water. Bring to a boil and add the diced 1 ½ lb. potatoes. Turn heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
- Add the reserved clams to the pot, as well as the 2 tablespoons chopped fresh Italian parsley, 2 tablespoons minced fresh chives, and 1 tablespoon chopped fresh dill. Heat for another two minutes or so.
- Taste and season with salt and pepper as needed (keep in mind the canned clams, bacon, and clam juice all already have salt in them and you may not need to add much extra). If desired, add a little extra butter and fresh herbs to serve, preferably with crusty bread or oyster crackers.
Equipments used:
Notes
- For a bacon-free version, omit the bacon and sauté the onions and celery in 3 tablespoons butter or olive oil. Optionally, add a little smoked paprika (approximately 1 teaspoon) for a smoky taste.
- For a dairy-free version, omit the butter and use extra bacon grease and/or olive oil instead.
- To use fresh clams, clean and prepare them well and use the steaming liquid instead of jarred clam juice (here's a tutorial on how to prepare fresh clams).
- You can freeze the chowder in an airtight container for around 6 months.
- Canned clams come in different sizes depending on brand, so I gave a range for the amount. You'll need about 3 small cans or 2 large cans. I recommend Bar Harbor Whole or Chopped clams if you can find them. Otherwise, Snow's or Bumblebee brand will do. I don't recommend using minced clams - make sure to get whole or chopped.
- Adding some extra butter at the end of cooking adds a unique richness and flavor - I love doing this to different soup recipes. Without the cream and milk, and because clams are so lean, the extra butter helps add some much needed rich flavor and texture, but it's optional if you don't want to add it.
- For the fresh herbs, feel free to use any combination you like / what you have available. Thyme is also delicious in this chowder.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
32g
(11%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
35mg
(12%)
Sodium
574mg
(24%)
Potassium
582mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
670IU
(13%)
Vitamin C
26mg
(29%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 574mg | 24% |
| Potassium | 582mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 26mg | 29% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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