Entree: United States – Rhode Island (New England) – Rhode Island Clam Chowder

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 12 large quahogs (about 2 lb / 900 g in shell; yields roughly 1 lb / 450 g shucked clams and about 1 cup / 240 ml clam liquor)
- 4 tbsp (56 g) unsalted butter
- 4 oz (115 g) salt pork or thick-cut bacon, diced
- 1 medium yellow onion, finely chopped (about 8 oz / 225 g)
- 2 stalks celery, finely chopped (about 4 oz / 115 g)
- 1 medium carrot, finely diced (about 3 oz / 85 g)
- 1 1/2 lb (680 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-inch (1 cm) dice
- 6 cups (1.4 L) seafood stock or bottled clam juice (see instructions to combine with reserved clam liquor)
- Reserved clam liquor from the steamed clams (about 1 cup / 240 ml), strained
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- Kosher salt, about 1 tsp (6 g) to start (adjust to taste, depending on stock/bacon)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Lemon wedges, for serving
- Oyster crackers or crusty bread, for serving (optional)

Instructions

Short Description:
A clear, briny clam chowder from Rhode Island that showcases local quahogs in a savory seafood broth with potatoes and salt pork—no cream or tomatoes. Bright finishing herbs and a squeeze of lemon lift the natural clam flavor.

Regional Notes:
This Rhode Island version is a "clear" chowder: it highlights the flavor of local quahogs in a broth-based soup rather than the cream of New England or the tomato base of Manhattan styles. It uses reserved clam liquor and a light seafood stock with salt pork for savory depth while avoiding dairy or tomato.

1. Clean and steam the clams: scrub shells under cold running water. In a large pot with a tight-fitting lid, add 1 cup (240 ml) water and bring to a simmer. Add clams, cover, and steam just until shells open (4–7 minutes). Remove clams as they open and set aside to cool. Discard any clams that do not open.
2. Reserve and strain clam liquor: pour the cooking liquid through a fine-mesh strainer lined with cheesecloth or a paper towel into a bowl to remove grit. You should have about 1 cup (240 ml); if more is available, reserve it. Combine the reserved clam liquor with seafood stock or bottled clam juice to equal 6 cups (1.4 L) total liquid (for example, 5 cups stock + 1 cup clam liquor).
3. Shuck and chop clams: when clams are cool enough to handle, remove meat from shells. Roughly chop larger clams; leave small clams whole. Measure roughly 1 lb (450 g) shucked clam meat total.
4. Render salt pork/bacon and sweat aromatics: in a large heavy pot or Dutch oven over medium heat, add the diced salt pork or bacon and cook until fat renders and pieces are browned, about 5–7 minutes. Reduce heat to medium-low, add butter, then add chopped onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.
5. Add potatoes and herbs: add the diced potatoes, bay leaves, and thyme to the pot and stir to combine with the aromatics and rendered fat.
6. Add stock and simmer: pour in the combined seafood stock and reserved clam liquor. Increase heat to bring to a gentle boil, then reduce to a simmer. Partially cover and cook until potatoes are tender when pierced with a knife, about 12–15 minutes.
7. Finish with clams: stir in the chopped and whole clam meat and simmer gently just until clams are heated through, about 2–3 minutes. Do not overcook the clams or they will become tough.
8. Season and finish: remove bay leaves and thyme stems. Taste and season with kosher salt and additional freshly ground black pepper as needed (remember bacon and stock may already be salty). Stir in chopped parsley and adjust consistency—if the broth is too thin, simmer uncovered a few minutes; if it is too concentrated, add up to 1/2 cup / 120 ml water or stock.
9. Serve: ladle chowder into warmed bowls, finish with a squeeze of lemon and a sprinkle of extra parsley. Serve with oyster crackers or crusty bread on the side.