Rhode Island Clam Chowder (Clear Broth)
Rhode Island's unique take on clam chowder features a clear broth - no cream, no tomatoes - letting the fresh clam flavor shine through.
Prep Time
20 min
Cook Time
40 min
Servings
6
- 3 dozen littleneck or cherrystone clams
- 4 cups water
- 4 strips bacon, diced
- 1 large onion, diced
- 3 medium potatoes, diced
- 2 celery stalks, diced
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- 1
Steam clams in water until they open, about 10 minutes. Remove clams, strain and reserve broth.
- 2
Chop clam meat and set aside.
- 3
In a large pot, cook bacon until crispy. Remove and set aside.
- 4
In bacon fat, sauté onion and celery until soft, about 5 minutes.
- 5
Add potatoes, reserved clam broth, bay leaves, and thyme.
- 6
Simmer until potatoes are tender, about 20 minutes.
- 7
Add chopped clams and bacon, heat through.
- 8
Season with salt and pepper. Garnish with fresh parsley.
Recipe Summary
Total Time: 60 minutes
Servings: 6
Difficulty: medium
This is an authentic Rhode Island recipe that has been passed down through generations. It represents the unique culinary heritage of the Ocean State.