"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
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2 large stalks
celery, chopped, with leaves
1 (15 ounce) can
fingerling potatoes, drained and quartered
dried dill weed
ground black pepper
hot pepper sauce (such as Tabasco®), or to taste
chopped fresh parsley
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!!
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.
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.")
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!
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!
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!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhode Island Clam Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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