For a richer flavor, consider using homemade chicken stock. If you can't find fingerling potatoes, Yukon Gold potatoes make a good substitute. Be careful not to overcook the clams, as they can become tough. Adjust the amount of cayenne pepper and hot sauce according to your preference for spiciness. Serve with crusty bread for dipping into the flavorful broth.
Rhode Island Clam Chowder
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS132
Experience the authentic taste of the Ocean State with this exquisite Rhode Island Clam Chowder. Unlike its creamy counterparts, this clear-broth chowder highlights the pure, briny flavor of fresh clams, complemented by aromatic vegetables and a subtle touch of spice. A true celebration of coastal cuisine!
Ingridients
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Nutrition
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Carbohydrate33 g
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Cholesterol75 mg
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Fiber6 g
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Protein20 g
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Saturated Fat8 g
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Sodium1899 mg
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Sugar6 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins In a large pot, combine the shucked clams, 2 cups of clam juice, and chicken stock. Bring to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld. (15 minutes)
02 Step
Recipe View 10 mins While the clams are simmering, melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook, stirring occasionally, until the vegetables are tender and translucent. This should take about 8-10 minutes. (8-10 minutes)
03 Step
Recipe View 2 mins Stir the cooked onion and celery mixture into the pot with the clams. Add the quartered fingerling potatoes and the remaining 1 cup of clam juice. Season with dried dill, black pepper, salt, cayenne pepper, and hot pepper sauce. (2 minutes)
04 Step
Recipe View 15 mins Continue to simmer the chowder for another 15 minutes, allowing the potatoes to soften and the flavors to fully develop. (15 minutes)
05 Step
Recipe View 2 mins Before serving, taste and adjust the seasoning as needed. Garnish with freshly chopped parsley. (2 minutes)
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Bertrand Kshlerin
Apr 23, 2025This recipe is amazing! The clear broth really lets the clam flavor shine through. I added a bit more hot sauce for an extra kick.
Friedrich Tremblay
Feb 7, 2025The cayenne pepper adds just the right amount of heat. I will definitely be making this again.
Florian Boyle
Jun 30, 2024I used fresh quahogs from my local fish market and it was the best clam chowder I've ever made. Thanks for the recipe!
Cortney Carroll
May 5, 2024The aroma while this simmers is incredible. My whole family loved it, even my picky eaters!
Rubie Crist
Feb 25, 2024I've always been intimidated by clam chowder, but this recipe was so easy to follow. It turned out perfectly!