There’s something undeniably special about a steaming bowl of clam chowder. And this isn’t your typical New England-style or Manhattan red—Rhode Island clam chowder stands in a league of its own. Light, brothy, and packed with the briny goodness of fresh clams, this chowder is all about letting those bold ocean flavors shine.
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It’s the kind of dish that transports you straight to a seaside dock, where the salt air lingers, and every spoonful tastes like a warm hug from the Atlantic. If you love seafood and crave something both comforting and refreshing, trust me—you’re going to adore this chowder. Let’s dive into why this recipe deserves a spot in your kitchen!
Why You’ll Love Rhode Island Clam Chowder
Versatile: Whether you’re enjoying it as a cozy meal on a chilly evening or serving it as a light starter at a summer seafood feast, this chowder is perfect year-round.
Budget-Friendly: Made with simple, wholesome ingredients, you don’t need fancy seafood market finds to make a delicious batch.
Quick and Easy: No heavy cream, no complicated steps—just a straightforward, flavorful chowder that anyone can master.
Customizable: Love smoky flavors? Add some crispy bacon. Prefer a kick? A dash of hot sauce or Old Bay seasoning will do the trick.
Crowd-Pleasing: Even those who don’t typically go for seafood love the clean, briny taste of this chowder. It’s the ultimate “just one more bowl” kind of dish!
Ingredients in Rhode Island Clam Chowder
Clams: The star of the show! Fresh, chopped clams provide the best flavor, but canned clams work just as well for convenience.
Clam Juice: This is where the broth gets its incredible depth. Bottled clam juice or reserved liquid from canned clams does the trick.
Potatoes: Diced potatoes add heartiness and soak up all the delicious flavors. Yukon Gold or red potatoes work best.
Onion & Celery: A classic duo that brings a savory backbone to the chowder. They add a little crunch and a lot of flavor.
Garlic: Because everything tastes better with garlic, right? Just a clove or two for a subtle depth.
Bacon or Salt Pork (Optional): Adds a smoky, savory kick that takes this chowder up a notch.
Thyme & Bay Leaf: These aromatics create a beautifully balanced broth.
Butter: Just a touch for richness, helping to bring all the flavors together.
Black Pepper & Salt: Simple seasonings that enhance the natural brininess of the clams.
Parsley (For Garnish): A sprinkle of fresh parsley adds color and brightness to the final dish.
Instructions
Sauté the Aromatics: In a large pot over medium heat, cook the bacon or salt pork (if using) until crispy. Remove and set aside, leaving the drippings in the pot. Add butter, then sauté the onions, celery, and garlic until soft and fragrant.
Add the Potatoes: Stir in the diced potatoes and cook for a minute, letting them soak up all those delicious flavors.
Simmer the Broth: Pour in the clam juice, add the thyme and bay leaf, and bring to a gentle simmer. Let it cook until the potatoes are tender.
Stir in the Clams: Add the chopped clams and let them warm through. If using canned clams, add them at the last minute to prevent overcooking.
Season to Taste: Sprinkle in black pepper and salt, adjusting as needed. If you like a bit of heat, a pinch of red pepper flakes or a dash of hot sauce works beautifully.
Serve and Enjoy: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or oyster crackers.
How to Serve Rhode Island Clam Chowder
Fresh Salads: A simple green salad with a lemon vinaigrette balances the richness of the chowder.
Crusty Bread: Perfect for soaking up that delicious broth—try a warm baguette or classic oyster crackers.
Seafood Pairings: Serve alongside a shrimp cocktail or grilled fish for a seafood lover’s feast.
As a Starter: This chowder makes a fantastic appetizer for any seafood-themed dinner.
Additional Tips
Use Fresh Clams When Possible: Freshly steamed clams provide unbeatable flavor. If using canned, save the juice to enhance the broth.
Don’t Overcook the Clams: They can turn rubbery if cooked too long. Add them at the very end for best results.
Make It Smokier: Try adding smoked paprika or a dash of liquid smoke for a deeper flavor.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the clams.
Freezer-Friendly: This chowder freezes well, but leave out the potatoes if you plan to freeze it—they tend to get mushy when thawed.
FAQ Section
Q1: Can I use canned clams instead of fresh?
A1: Absolutely! Canned clams are a great time-saver. Just be sure to use the juice from the can to enhance the broth.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Q3: Can I freeze Rhode Island clam chowder?
A3: Yes, but leave out the potatoes before freezing. When reheating, add freshly cooked potatoes for the best texture.
Q4: How can I make this chowder creamier?
A4: While Rhode Island chowder is traditionally brothy, you can stir in a splash of heavy cream or whole milk at the end for a creamier texture.
Q5: What’s the best way to reheat this chowder?
A5: Reheat over low heat on the stove to avoid overcooking the clams.
Q6: Can I add other seafood to this chowder?
A6: Definitely! Shrimp, scallops, or even a little white fish would be delicious additions.
Q7: How do I make this chowder spicier?
A7: Add red pepper flakes, a dash of hot sauce, or a bit of cayenne pepper for some heat.
Q8: What type of potatoes work best?
A8: Yukon Gold or red potatoes hold their shape well and add a nice texture.
Q9: Can I make this in a slow cooker?
A9: Yes! Sauté the aromatics first, then add everything except the clams to the slow cooker. Cook on low for 4 hours, then add the clams at the end.
Q10: What can I serve with this chowder?
A10: A crusty baguette, a fresh salad, or even a side of roasted vegetables pairs perfectly.
Final Thoughts
There you have it—an easy, comforting, and flavor-packed Rhode Island clam chowder that’ll make you feel like you’re dining seaside. Whether you’re whipping up a quick dinner or impressing guests, this chowder is a total winner. So go ahead, grab your pot, and get cooking you won’t regret it!
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Rhode Island Clam Chowder
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This clear broth clam chowder is a classic Rhode Island-style soup that’s light, flavorful, and dairy-free! Made with canned clams, clam juice, potatoes, and fresh herbs, this healthy seafood recipe comes together in just 30 minutes. Perfect for a quick, easy dinner or a comforting bowl of homemade clam chowder. Omit the bacon for a pescatarian-friendly version!
Ingredients
- 2 slices thick-cut bacon, cut into 1/4-inch pieces
- 2 tablespoons butter (omit for dairy-free)
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 20 oz. canned whole or chopped clams, drained (reserve juices)
- 4 cups clam juice (from canned clams + jarred clam juice)
- 4 cups water
- 1 1/2 lb. gold potatoes, diced
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons minced fresh chives
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- Salt and black pepper, to taste
- Optional: extra butter and fresh herbs for serving
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove all but 1-2 tablespoons of bacon grease from the pot.
- Add the butter, onion, and celery. Sauté for 3 minutes until translucent.
- While cooking, drain the canned clams, reserving the juices. Measure 4 cups total clam juice, adding jarred clam juice if needed.
- Pour the clam juice and water into the pot. Bring to a boil, then add the diced potatoes. Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
- Stir in the reserved clams, parsley, chives, and dill. Simmer for 2 more minutes.
- Taste and season with salt and black pepper as needed.
- Serve warm, optionally topped with extra butter and fresh herbs. Enjoy with crusty bread or oyster crackers!
Notes
- Dairy-Free Version: Omit butter or use a plant-based alternative.
- Clam Juice Alternatives: If you don’t have enough, substitute seafood or chicken broth.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 254
- Sugar: 2g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg