Clam chowder, a preparation of clams and broth, was developed in the northeastern United States by French and British settlers in the 1700s. The dish uses the fresh seafood that is plentiful along the United States' eastern seaboard. In Rhode Island, where saltwater oysters are plentiful, this clear-broth chowder is a traditional dish. Rhode Island-style chowder differs from New England and Manhattan chowders in that it doesn’t use either cream or tomato. The flavors of the seafood are therefore more pronounced.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 lbs small quahogs or large cherrystone clams
- 7 cups water
- 6 cups clam broth (from steaming) or 4 cups clam broth plus 2 cups bottled clam juice
- 3 slices thick-sliced bacon, cut into ¼ inch cubes
- 4 Tbsp unsalted butter
- 2 medium onions, cut into ¼-inch cubes
- 3 celery stalks, cut into ¼-inch cubes
- 2 bay leaves
- 2 lbs Yukon Gold or other potatoes, peeled and cut into ½-inch pieces
- 2 Tbsp fresh Italian parsley, chopped
- 2 Tbsp fresh chives, minced
- 1 tsp fresh dill, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- Prepare the clams, scrubbing and then rinsing clean.
- In a large stockpot fitted with a steamer basket or colander, bring water to a boil.
- Place half of the clams in the basket and cover.
- Steam for 5–10 minutes, until the clams open, discarding any clams that remain closed. Repeat with the remaining clams.
- Set aside, reserving 6 cups of the broth.
- When the clams are cooled, remove the meat from the shells and dice into ½-inch pieces. Keep covered and refrigerated until ready to use.
- In a 5–7-quart pot, add the bacon and cook over medium heat, stirring occasionally, for about 10 minutes, until golden brown.
- Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
- Reduce the heat to medium-low.
- Add the butter, onions, celery, and bay leaves, and cook, stirring occasionally, for 6–8 minutes, until the onions are softened but not have not begun to brown.
- Add the potatoes and the reserved clam broth and continue to cook, raising the heat to medium, until the chowder begins to simmer. If mixture boils, reduce heat slightly.
- Cook until the potatoes are tender, about 15 minutes.
- Immediately prior to serving, remove the pot from the heat and stir in the clams and herbs.
- Discard the bay leaves and season the soup to taste with salt and pepper.
- Serve hot.
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