Rhode Island Clam Chowder Recipe

No Photo

Have you made this?

 Share your own photo!

Rhode Island Clam Chowder



I was doing some research on Rhode Island foods and found tis recipe online. It sounds very good,as soon as the weather cools, I will be making this!
According to the info I found,traditional Rhode Island clam chowder has clear broth. This traditional clear chowder generally contains quahogs, broth, potatoes, onions, and bacon.
In some parts of the state, a red chowder is served as Rhode Island clam chowder. This red chowder has a tomato broth base and potatoes; unlike Manhattan red chowder, it does not have chunks of tomato, and does not contain other vegetables (such as carrots or beans).

★★★★★ 1 vote


2 tablespoons olive oil
2 slices canadian bacon,about 2 oz,chopped
1 large onion,chopped (about 2 cups)
1 c celery,chopped (about 3 stalks)
4 c red potatoes,cut in 1/2 inch dice
2 c chopped clams
2 c clam juice
1 t. fresh thyme or 1/2 t. dried
water,to cover
freshly ground black pepper


1Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

About this Recipe

Course/Dish: Fish Soups