Rhode Island Clam Chowder

Rhode Island Clam Chowder My Seaside Comfort in a Bowl

By Amara Vitalis July 16, 2025

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4.40 (47 Ratings)

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Recipe Introduction: Rhode Island Clam Chowder

Quick Hook

Fancy a clam chowder that's light and bursting with flavour? This Rhode Island Clam Chowder recipe is your answer. It’s a clear broth delight, displaying the true taste of the sea.

Honestly, have you ever had anything quite like it?

Brief Overview

Hailing from the Ocean State, this Rhode Island seafood dish is a beloved variation of the classic New England chowder.

Unlike its creamy cousin, Rhode Island Clam Chowder Recipe emphasizes a clean, broth based chowder . It is pretty easy. Prep takes about 25 minutes, then it cooks in about 45.

This Ri Clam Chowder Recipe makes six servings.

Main Benefits

One of the biggest wins? It's naturally clam chowder dairy-free . This makes it perfect for those avoiding dairy. Also, it lets the clams really shine.

This dish is ideal for a light lunch, or as a starter to a seafood feast. Its light, yet satisfying flavor makes it stand out amongst New England Chowder Variations .

Making Waves: Why This Chowder Rocks

This chowder is special. The broth is super clean and refreshing. You really taste the clams. The potatoes are tender and soak up the flavour.

It's comfort food without being heavy. Think sunny days by the coast. Littleneck clam recipes are always a winner in my book, especially when they're this simple.

Ingredients: The Stars of the Show

To get started, you'll need fresh littleneck clams about 4 pounds. Don't forget the veggies. Grab one onion, two celery stalks, two potatoes, and some garlic.

Olive oil, thyme, red pepper flakes, clam juice, water, and bay leaves round out the base. Parsley, butter, and white wine finish the recipe.

You will need fresh ingredients, and it will taste amazing when you prepare this Clear Clam Chowder .

Don't Be Clueless: The Right Tools

For this Clear Clam Chowder Recipe , a large stockpot is key. You will want a good knife for chopping.

Also a cutting board. Measuring cups and spoons are essential. A clam knife helps a lot, but isn't vital. It makes shucking easier.

This dairy-free Clam Chowder is totally achievable with basic equipment!

Ingredients & Equipment for Perfect Rhode Island Clam Chowder

Right then, are you ready to dive into the heart of our Rhode Island Clam Chowder Recipe ? It's all about fresh flavours here.

Let’s gather everything you need! Honestly, finding great clams makes all the difference.

Main Ingredients: What You Really Need

This clear clam chowder relies on the quality of a few key players. Here's the breakdown for six servings.

Olive Oil: 2 tablespoons (30 ml)
Yellow Onion: 1 medium, finely chopped (about 1 cup or 150g). Quality check : Should be firm and smell mildly onion-y, not too strong.
Celery Stalks: 2 , finely chopped (around 1 cup or 100g)
Russet Potatoes: 2 medium, peeled and diced (roughly 2 cups or 300g)
Garlic: 2 cloves, minced (about 2 tsp or 6g)
Dried Thyme: 1 teaspoon (5 ml)
Red Pepper Flakes: 1/2 teaspoon (2.5 ml) Adjust to your spice preference!
Clam Juice: 8 cups (approx. 1.9 litres) bottled is fine! Taste it! It should smell like the sea.
Water: 2 cups (approx. 475ml)
Bay Leaves: 2
Salt and Black Pepper: To taste, naturally!
Littleneck Clams: 4 pounds (approx. 1.8kg), scrubbed like your life depends on it. Quality Check: They must be alive! Tightly closed or close when tapped.
Fresh Parsley: 1/4 cup , chopped (approx. 15g).
Unsalted Butter: 2 tablespoons (30g).
Dry White Wine: 1/4 cup (approx. 60ml) Optional, but lovely.

Seasoning Notes: The Secret Sauces

The secret to a great RI Clam Chowder Recipe lies in the balance of flavors. Simple, but impactful.

Thyme and red pepper flakes give a warm, subtle kick. Don't be afraid to adjust that red pepper! For a clam chowder dairy-free version, obviously skip any butter and make sure to use an oil-based alternative.

If you want to add some depth, try a pinch of smoked paprika. Honestly, it's a game changer.

Equipment Needed: Keep it Simple

You don't need fancy gadgets to nail this clear clam chowder recipe . I remember making this at uni with even less kit. Here’s what’s essential:

Large Stockpot or Dutch Oven: Big enough for all those clams!
Chef's Knife: For chopping. Keep it sharp!
Cutting Board: Obvious, but needs saying.
Measuring Cups and Spoons: Precision is key!
Clam Knife: Helpful for shucking. A sturdy butter knife works in a pinch, though.

That's it! Now you're all set to create your very own pot of delicious Rhode Island Seafood goodness. Get ready for a taste of New England.

Rhode Island Clam Chowder: It's All About That Clear Broth

Honestly, I reckon Rhode Island Clam Chowder is the unsung hero of New England chowders. We're always hearing about the thick and creamy versions.

But have you tried this? It's a broth based beauty, light and fresh, letting the clams really shine. Forget the heavy cream - this is Clear Clam Chowder at its finest.

The Rhode Island Seafood is fresh and very tasty. Trust me, it's a game changer!

Think of it as the anti -chowder, in the best way possible. It's super tasty and a great way to showcase the amazing clams we can get here.

If you are looking for a Clam Chowder dairy-free , here you go. No need to search for dairy-free Clam Chowder Recipe anymore.

Prep Steps: Ready, Steady, Chop!

Essential mise en place: Get all your veggies chopped and ready. Onion, celery, potatoes, garlic, and parsley. Like a proper cooking show.
Time saving organization tips: Chop the potatoes last. Pop them in a bowl of cold water. This will stop them browning.
Safety reminders: Watch your fingers when you are chopping. Sharper knives are safer! And when you add the clams, make sure to check the clams before cooking, and never eat the clams that do not open after cooking.

step-by-step Process: From Prep to Chowder

Sauté onion and celery in olive oil until softened, about 5- 7 minutes .
Add garlic, thyme, and red pepper flakes and cook for 1 minute . Smells good, right?
Stir in diced potatoes, clam juice, water, and bay leaves. Bring to a simmer.
Simmer for 20- 25 minutes , until potatoes are tender. This is where the magic happens.
Steam littleneck clams until they open, about 5- 10 minutes . Don't overcook them!
Strain clam liquid. Add it to the potatoes and vegetables. Chop most of the clams and add them too.
Season with salt and pepper. Stir in fresh parsley.
Serve hot. Garnish with whole clams if you're feeling fancy.

Pro Tips: Level Up Your Chowder Game

Add a splash of dry white wine when steaming the clams. It adds a lovely depth of flavour.
Don't overcook the clams. They should be tender, not rubbery.
Common mistakes to avoid: Skimping on the clam juice. It's the backbone of the flavour! Also, not discarding clams that don't open.

So, there you have it my take on Rhode Island Clam Chowder Recipe . Give it a go, and let me know what you think.

Trust me, it's a bowl of New England sunshine. And for those looking at the Ri Clam Chowder Recipe , this one is a classic.

You will be looking for Littleneck Clam Recipes after that for sure. Enjoy the taste of Broth Based Chowder and New England Chowder Variations .

Recipe Notes

Right, let's talk about the nitty gritty of this Rhode Island Clam Chowder Recipe . It’s not just chucking ingredients into a pot, you know? A few little tweaks can make all the difference.

It's like knowing the right bus route to avoid the city centre traffic!

Serving Suggestions: Show it off Properly!

Plating and Presentation Ideas: Honestly, a bowl of steaming Rhode Island Clam Chowder speaks for itself, doesn't it? But a little effort never hurts! I reckon a sprinkle of fresh parsley and a drizzle of olive oil on top makes it look fancy.

Maybe even leave a few clams in their shells for that seaside vibe. Pop it in a rustic bowl for extra points.

Complementary Sides or Beverages: Get some crusty bread for dipping. Think sourdough or ciabatta. A crisp green salad with lemon dressing is refreshing.

A dry white wine such as Sauvignon Blanc would be amazing as well.

Storage Tips: Making it last

Refrigeration Guidelines: Got leftovers? No worries! Just pop the RI Clam Chowder Recipe into an airtight container and it'll keep in the fridge for up to three days .

It's like saving a bit of sunshine for a rainy day.

Freezing Options (if applicable): I wouldn't recommend freezing it, to be honest. The potatoes can get a bit mushy. But hey, if you're determined, freeze the broth without the clams and potatoes.

Add those in when reheating.

Reheating Instructions: Gently reheat on the hob over a low heat, stirring occasionally. Or, you can microwave it. Just make sure it's piping hot all the way through. Safety first, yeah?

Variations: Make it your own!

Dietary Adaptations: Wanna make it a dairy-free Clam Chowder ? Easy peasy! Just make sure there is no butter. Olive oil will do just fine!

Seasonal Ingredient Swaps: In the summer, chuck in some sweetcorn for a bit of extra sweetness. In autumn, maybe some butternut squash. Get creative!

Nutrition Basics: Goodness in a bowl

Simplified Nutrition Information: This Broth Based Chowder is surprisingly good for you. Loads of protein from the clams. Plus, you're getting your veggies.

The sodium is a little high, thanks to the clam juice, so maybe go easy on the salt.

Key Health Benefits: Rhode Island Seafood is a great source of omega-3 fatty acids. These are good for your heart. The littleneck clams contain iron and vitamin B12.

So there you have it! All the tips and tricks you need to make a killer rhode island clam chowder .

Don't be afraid to experiment. If you want some New England Chowder Variations , then search for it. Cooking should be fun, not stressful.

Go on, give it a go! You’ll be surprised how easy it is to make delicious clear clam chowder . Enjoy your Ri Clam Chowder Recipe !

Rhode Island Clam Chowder A Clear Broth Delight

Frequently Asked Questions

What makes Rhode Island Clam Chowder different from New England Clam Chowder?

Think of Rhode Island Clam Chowder as the rebellious cousin of the classic New England version. The main difference is that Rhode Island Clam Chowder has a clear broth, while New England Clam Chowder is thick and creamy. It really lets the taste of the clams shine, without being masked by cream or milk.

It’s a bit like comparing a pint of bitter with a milkshake, both great, but totally different!

Can I use different types of clams when making Rhode Island Clam Chowder?

Littleneck clams are traditionally used for Rhode Island Clam Chowder because of their tender texture and sweet flavor, like a decent brew of English Breakfast Tea. However, you can use other types of clams if littlenecks aren't available.

Topnecks or cherrystone clams will also work well, but they might require a bit more cooking time. Just remember to scrub them thoroughly before cooking!

How should I store leftover Rhode Island Clam Chowder?

Leftover Rhode Island Clam Chowder can be stored in an airtight container in the refrigerator for up to 2-3 days. However, be aware that the potatoes may absorb some of the broth over time, so the texture might change slightly. It tastes even better the next day, though!

When reheating, do so gently over low heat to prevent the clams from becoming rubbery and give it a good stir.

Is there a way to make this clam chowder spicier?

Absolutely! If you're after a bit of a kick, add more red pepper flakes to the base, or a pinch of cayenne pepper. You could even introduce some finely chopped jalapeño peppers along with the onion and celery.

Just remember to taste as you go, and add the spice gradually until it reaches your desired level of heat; no need to go full vindaloo on a classic dish.

I don’t have clam juice; is there a substitute I can use in this Rhode Island Clam Chowder recipe?

Finding clam juice can sometimes be a bit of a faff, especially if you live inland! If you can't find clam juice, you can use fish stock as a substitute, however, keep in mind that it will slightly alter the overall flavor of the chowder, so you might want to add a dash of Worcestershire sauce to boost the umami flavour.

Can I freeze Rhode Island Clam Chowder?

Freezing clam chowder can be a bit tricky, mainly because of the potatoes; they tend to get a bit mushy once defrosted. Clams can also become a bit rubbery after freezing. If you do freeze it, make sure it's completely cooled first.

Thaw it slowly in the fridge overnight, and reheat gently; you might need to add a bit of extra liquid to restore the broth.

Rhode Island Clam Chowder

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Preparation time:25 Mins

Cooking time:45 Mins

Servings:6 servings

Instructions:

Heat olive oil in the stockpot over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, and red pepper flakes and cook for another minute until fragrant.
Add diced potatoes, clam juice, water, and bay leaves to the pot. Bring to a simmer.
Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
In a separate large pot with a lid, melt butter over medium heat. If using, add white wine and bring to a simmer. Add the clams, cover the pot, and steam until the clams open, about 5-10 minutes. Discard any clams that do not open.
Remove the clams from the pot and strain the clam steaming liquid through a fine mesh sieve lined with cheesecloth or a coffee filter to remove any sand or grit. Add strained clam liquid into the potato and vegetable mixture and discard any residue, bring to a simmer. Shuck most of the clams, roughly chop, and add them to the broth. Leave a few clams in their shells for garnish (optional).
Season the chowder with salt and pepper to taste. Stir in fresh parsley. Ladle into bowls and garnish with reserved clams in their shells (if using) and extra parsley.