Rhode Island Clam Chowder

Rhode Island Clam Chowder Recipe

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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).


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  • ·
    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

How to Make Rhode Island Clam Chowder


  1. Heat 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.

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About Rhode Island Clam Chowder

Course/Dish: Fish Soups

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