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Rhode Island Clam Chowder

You've heard of New England & Manhattan, but have you ever tried Rhode Island Clam Chowder? It's a lighter, brighter version of the classics!

Cook Time
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 fresh clams steamed and chopped (instructions to follow), or about 2 cups rinsed canned clams.
  • 4 cloves garlic, divided minced
  • 1/3 cup dry white wine
  • 1 tablespoon of olive oil
  • 4-6 small red potatoes, quartered or cut small about 1 1/2 cups
  • 2-4 slices Bacon fried crispy and crumbled
  • 2 stalks of celery, chopped 1 cup
  • 1/2 large white onion, chopped 1 cup
  • 1 teaspoon dried thyme
  • 1 teaspoons salt
  • 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

  • Water and Clam Juice
  • Water and Clam Juice
  • For the broth of the chowder, you can use either just water or a combination of water and clam juice.  Use max 1/2 cup of clam juice. It will add a briny, salty flavor so if using any amount, cut the salt.  Also, if using clam juice I would substitute the bacon grease to cook the onions and garlic in and use olive oil or butter instead. 
  • Canned Clams- Just reserve some of the juice from the can.  
  • Fresh Clams - You can buy some clam juice, or you can also use up to 1/4 cup of the broth from the steaming of the clams.
  • Substitutions
  • Substitutions
  • Thyme: Substitute 3 sprigs of fresh thyme and add whole to the chowder. Remove sprigs before serving. 
  • Bacon Grease: Use 1/2 - 1 tablespoon of butter or olive oil.  We suggest this especially if you're using 1/2 cup of clam juice mixed with the water because of the saltiness of the clam juice.

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 (20%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 129IU (3%) Vitamin C 14mg (16%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

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.