Rhode Island Clam Chowder

Name: Rhode Island Clam Chowder
Prep time: 20 min
Cook time: 35 min
Yield: 4
Ingredients: 1 pound shucked clams; 3 cups clam juice; 3 cups chicken stock; 1/4 cup butter; 2 onions, diced; 2 large stalks celery, chopped, with leaves; 1 (15 ounce) can fingerling potatoes, drained and quartered; 3 tablespoons dried dill weed; 2 tablespoons ground black pepper; 1 teaspoon salt; 1 pinch cayenne pepper; 2 drops hot pepper sauce (such as Tabasco®), or to taste; 1/4 cup chopped fresh parsley (Optional)

⏱️ Ready in 55 min 🥄 Prep 20 min 🔥 Cook 35 min 👥 4 servings 👁️ 5 views

This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 35 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 326

% Daily Value*

Total Fat 13.7g 18%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1899mg 83%

Total Carbohydrate 33.4g 12%

Dietary Fiber 6.1g 22%

Total Sugars 5.8g

Protein 19.7g 39%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat.

Reduce heat to medium-low and simmer 15 minutes.

Meanwhile, melt the butter in a large skillet over medium heat.

Stir in the onion and celery; cook and stir until the vegetables are tender.

Stir the onion mixture and potatoes into the clams.

Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce.

Simmer 15 minutes longer.

Sprinkle with parsley to serve.