READY IN 55 mins

Rhode Island Clam Chowder

Read Reviews (18)

"This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference" — KMOMMYZ

Directions

Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 25, 2009

This was really good!!! I made it tonight and we really enjoyed it and I used canned clams.. I added garlic with the onions and celery and omitted the dill as I'm not a fan of dill. Quick and easy with items you always have on hand. Great recipe thanks!!

—Coralee

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Most Helpful Critical Review

Oct 18, 2010

I think this must require fresh clams as directed but others used canned so I gave it a shot. Not at all like the Rhode Island clam chowder I remember from living in CT. Bland and off in flavor.

—sandy

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20 Ratings

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Aug 12, 2012

A great low-fat clam chowder. BEWARE: WAY TOO MUCH dill, onion, pepper & salt. We substitue more-easily-obtained ingredients: Canned minced clams for fresh, cut-up baking potatoes for fingerlings. Reduced onion to one vs two, two teaspoons dill vs three tablespoons called for in the recipe, two teaspoons black pepper vs two tablespoons, less then 1/2 teas salt vs 1 teas. I didn't think I even liked dill, but gave it a try. Now I try to find recipes WITH dill. Love it. This chowder disappears quickly, so make a double dose. With excellent flavors and easy prep, it's a regular in our house. (I try to use organic celery because celery is usually at the top of the "Dirty Dozen.")

—Jan

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Nov 02, 2009

I've made this twice now and this is a really good "quick & easy" recipe. My only substitution was canned clams for the shucked clams (3 cans). I'm sure it would be even better with freshly shucked clams. The first time I made it, since I love spicy food, I used all of the pepper called for in the recipe, even though I knew it was a lot. It was too hot for my wife to enjoy, although she said the flavor was great. The next time I made it, I only used 1T black pepper and a few dashes of hot sauce. I omitted the cayenne. She loved it!! Thanks for the recipe!

—JSlot

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Dec 30, 2010

I sauted sliced shallot, fine diced onion,carrot,celery,diced sweet potato,garlic in tbls butter.Used half the amount of pepper and dill.when vegetables soft,added the white canned potato,added 1/4 c water cooked for 13 min. Added 1 cup heavy cream,stirred. Added all this to the simmering liquid and simmered additional 15 min. Now this is very good soup!

—Michael Kovac

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Jul 19, 2010

I have to say as I was looking through all the clam chowder recipes, I didn't think I would find a clear chowder recipe, but then I found this Rhode Island recipe and I knew it would be clear since we also live in Rhode Island. My husband and his brother went out and got quahogs tonight so I will be making this recipe the right way!!

—lilroudy23

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Jan 25, 2011

I made this for my roommate last night and will admit it was my first foray into seafood/chowders. It was super easy to make and VERY tasty. The cayenne/tabasco adds a subtle kick to it. I couldn't get fingerling potatoes so I used red russet ones- diced with the skins on and threw them in the pot with the clams in step 1. They cooked up fine.

—jqfish

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Mar 31, 2010

Wow, this had great flavor and was so easy! I used canned clams, fresh potatoes, and veg broth (only 2 cups because I ran out of room in the pot). I also used half the dill, and I didn't measure the black pepper. This recipe is easy to adjust to your tastes, and great for when you want a quick, gourmet-tasting meal.

—KymInNM

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Nutrition

Calories
326 kcal
16%

Carbohydrates
33.4 g
11%

Cholesterol
75 mg
25%

Fat
13.7 g
21%

Fiber
6.1 g
25%

Protein
19.7 g
39%

Sodium
1899 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhode Island Clam Chowder

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 326
Calories from Fat: 124

% Daily Value *
Total Fat 13.7g 21 %
Saturated Fat 7.7g 39 %
Cholesterol 75mg 25 %
Sodium 1899mg 76 %
Potassium 1263mg 35 %
Total Carbohydrates 33.4g 11 %
Dietary Fiber 6.1g 25 %
Protein 19.7g 39 %
** Sugars 5.8g
Vitamin A 28 %
Vitamin C 64 %
Calcium 24 %
Iron 204 %
** Thiamin 26 %
** Niacin 55 %
** Vitamin B6 31 %
** Magnesium 28 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.