Rhode Island clear chowder recipe
Here in New England, we stand by our clam chowder, but we don't all stand by the same chowder. Rhode Island boasts its very own, chock full of clams and potatoes but utterly devoid of cream, or tomatoes, or anything but clam broth. It's a soup for clam lovers, and for people who can't have dairy, and for people who grew up having a bowl of chowdah with stuffies and a cabinet to wash it down. If you don't know what I'm talking about, you're not from here, so perhaps you've never tasted our clear chowder. I hope you like it.
Rhode Island clear chowder
Serves 6.
Ingredients
2 Tbsp butter
2 Tbsp olive oil
1 large onion, diced
2 stalks celery, diced
1 large Idaho potato, peeled and diced
1 quart clam broth
1 Tbsp fresh thyme leaves
1 lb minced clams
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Directions
In a Dutch oven or heavy stock pot, melt the butter in the oil over low-medium heat. Add the onion and celery, and sauté for 2-3 minutes until the onions are translucent. Stir in the diced potato, then pour in the clam broth and thyme leaves.
Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes or until the potato is soft when pierced with a knife. Using a wooden spoon, smash some of the potato against the side of the pot, and stir into the broth to thicken it slightly. Add the clams with any juice, and cook over low heat for 5 minutes. Season with salt and pepper.
Serve hot.
Absolutely the best!!! I don't make any other kind. It can even be made in one serving size if you use canned clams and broth.
I grew up in CT and RICC is my favorite kind of clam chowder. Anytime I'm home I have to have it, fried whole belly clams, and a hot lobster roll.
When my grandfather made clam chowder, he'd put the big pot of hot chowder out on the back porch and say, "No good until tomorrow." He'd bring it back to a boil the second day and, except for the inevitable sand in the bottom of the pot, it was wonderful! His was Manhattan style (tomato based). I had to go to college before I had the thick white stuff. Of the three, RI style is probably the purest form of the beast! Yum!
Mmmm! That looks heavenly. I love clams.
Pauline: I'd never had clear chowder until I moved to Rhode Island. Though I'm partial to white chowder, I do like the clear, too.
Kitten, I love all of those dishes. And together? Oh, yes please.
Heidi, never discount the wisdom of grandfathers! Clearly he "bloomed" the flavor overnight. I'm going to try it.
CJ, this is a clam-lover's soup, absolutely.
I had Rhode Island Chowder years ago when I visited my friend Tia and quite enjoyed it!
Kalyn, some of my friends here won't touch anything except clear chowder. People are incredibly loyal to it.
I remember the first time I ordered Rhode Island Chowder and was shocked that it was a clear broth - it was so flavorful though and so much healthier than the creamy New England Clam Chowder.
Jeanette, the clear chowder is definitely healthier, yet I'm still partial to white chowder. It's nice to live in a place where there's a choice.
I have loved clam chowder since I was a child (the Stone Age). It started with Snow's and then graduated to the real thing - Dad enlisting the help of my brother and myself to go clamming. Don't go envisioning sandy beaches and barefoot kids with pails because the only thing correct about that picture is kids with buckets. The majority of beach in Edmonds, WA is rocks and broken shells so clamming was mostly Keds and bloody fingers but we got cherrystones for steaming and chowder clams (quahogs) for chowder - New England style. I lean toward the New England style because I grew up with it but I've had a few Manhattan styles that were memorable.
I had heard Rhode Island Chowder mentioned several times on television but could not wrap my mind around the concept of no cream or tomatoes until this recipe was posted. I tried it and I was immensely impressed with the simplicity of the recipe and the huge flavor while still being waistline friendly.
I consider this a 5 Star recipe. Major kudos!
Thanks for the simple recipe. My wife and I lived in Rhode Island in 1990s and always enjoyed going to George's in Galilee for Chowder and Clam Cakes, sitting on the
rocks and looking over the water to Jerusalem, RI just yards away. My family just visited in August and we tried several different places and versions. I am still partial to George's. I can't wait to make your recipe. Thanks
Ah, wondering about the 1 quart of clam broth. Is clam juice ok or is it a special broth like chicken stock? I bought some Bar Habor clam juice in the store while visiting RI but no clam broth.
Jeffrey, clam juice will be fine. It might be saltier than the broth you'd buy at the fish market, but it's probably what most of the clam shacks around here actually use!
I have found Sea Watch Clam broth at Ocean State Job Lot in CT. it comes in a quart size can and works out well. I can freez leftover for another time.