Best 10 Rhode Island Red Clam Chowder Recipes

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In the culinary treasure trove of New England, Rhode Island Red Clam Chowder stands out as a delectable symphony of flavors, a harmonious blend of fresh seafood, creamy broth, and hearty vegetables. Originating from the coastal havens of Rhode Island, this chowder has captivated taste buds for generations. Its vibrant red hue, a testament to the plump and succulent cherrystone clams, beckons food enthusiasts to embark on a culinary journey. This article presents a collection of meticulously crafted recipes that unveil the secrets behind this iconic dish. From the classic version to variations that incorporate tantalizing ingredients like bacon, chorizo, and corn, these recipes cater to diverse palates and culinary preferences. Whether you seek a traditional chowder experience or crave a contemporary twist, this compilation offers a culinary expedition that will leave you yearning for more.

Here are our top 10 tried and tested recipes!

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1/4 cup chopped parsley.

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits that are about the size of the bacon dice.
  • When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 3 grams, TransFat 0 grams

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

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

Provided by KMOMMYZ

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 pound shucked clams
3 cups clam juice
3 cups chicken stock
¼ 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
¼ cup chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 33.4 g, Cholesterol 75.1 mg, Fat 13.7 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1899.3 mg, Sugar 5.8 g

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 9

24 quahog clams (about 8 pounds), scrubbed
5 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 small onion, diced
2 stalks celery, thinly sliced
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce
Freshly ground white pepper
Chopped fresh parsley, for topping (optional)

Steps:

  • Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
  • Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
  • Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
  • While the potatoes are cooking, remove the clams from their shells and roughly chop.
  • Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
  • Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams

RHODE ISLAND RED CLAM CHOWDER



Rhode Island Red Clam Chowder image

How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

Provided by claudygirl

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (46 fluid ounce) can clam juice
1 (10 ounce) can whole baby clams, drained and juice reserved
2 onions, chopped
3 large carrots, chopped
3 large potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can condensed tomato soup
1 (6.5 ounce) can tomato sauce
2 tablespoons dried parsley
ground black pepper to taste

Steps:

  • Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g

AUTHENTIC RHODE ISLAND RED CLAM CHOWDER (CHOWDAH)



Authentic Rhode Island Red Clam Chowder (Chowdah) image

This is the famous chowder that was served at the Shore Dinner Hall of historic Rocky Point Park. This chowder is not to be confused with Manhattan Clam Chowder, as it does not contain a lot of vegetables. The only deviation I had to make from the original recipe, was to substitute canned clams and juice for the quahogs (Native American name for large clams), which are only found in Rhode Island's Narragansett Bay. I no longer live in Rhode Island and this dish is one I truly miss.

Categories     Appetizers / Soups / Salads

Yield 6

Number Of Ingredients 11

Salt Pork, 1 ounce, finely diced
Onions, 1 cup chopped
White Potato, 2 large diced
Tomato Puree, 1/3 cup
Whole Baby Clams, 3 10 oz. cans (drain liquid and reserve)
Paprika, 1/2 tsp.
Clam Juice, 3 8 oz. bottles
Water, small amount if desired
Salt to taste, if needed (very little if at all)
Black Pepper, to taste
Oyster or Saltine Crackers, (optional & not calculated in)

Steps:

  • In a large pot, heat the salt pork until the fat melts some then add the onions and cook over medium heat until very soft but not browned. Add the bottled clam juice, the reserved clam juice, potatoes, paprika and black pepper, tomato puree, and a little water if needed. Simmer until the potatoes are soft, then add the clams. Just heat through, do not overcook or the clams will become rubbery. Taste for any seasoning adjustment. If desired, some crushed crackers can be added near the end of cooking to thicken the stock further.
  • Makes 6 servings, soup bowl size.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Provided by Guy Fieri

Yield 8 large servings

Number Of Ingredients 11

1 gallon cold water
2 cups freshly chopped raw clams
1 medium onion, chopped
1 cup (2 sticks) unsalted butter
4 bay leaves
3 tablespoons clam base, such as Better Than Bouillon (find it at superiortouch.com)
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
4 cups 1/2-inch-diced
Red Bliss potatoes
Sour cream, for serving

Steps:

  • 1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.
  • 2. Ladle the soup into bowls and serve with a dollop of sour cream on top.

RHODE ISLAND STYLE CLAM CHOWDER



Rhode Island Style Clam Chowder image

Provided by Ellie Krieger

Categories     main-dish

Time 56m

Yield 6 servings, serving size 1 1/2 cups

Number Of Ingredients 11

2 tablespoons olive oil
2 slices Canadian bacon (about 2 ounces), chopped
1 large onion, chopped (about 2 cups)
1 cup chopped celery (about 3 stalks)
4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
2 cups chopped clams*
2 cups clam juice*
1 teaspoon fresh thyme or 1/2 teaspoon dried
Water, to cover
Salt
Freshly ground black pepper

Steps:

  • Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

A recipe from Govenor Lincoln Almond. "With all the fine food Rhode Island has to offer, deciding on my favorite recipe was no easy task. After some serious thought and careful deliberation, I have decided on Rhode Island White Clam Chowder. I hope you enjoy this very special Rhode Island delicacy." Posted by request.

Provided by Lorac

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup diced onion
1/2 cup diced celery
2 tablespoons melted butter
8 ounces ri quahogs, chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled and coarsely chopped potato
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup half-and-half or 1 cup heavy cream
1 dash thyme
1 dash salt
1 dash white pepper

Steps:

  • In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
  • Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
  • Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
  • Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
  • Add thyme, salt and pepper and serve.

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 9

3 pounds large clams in the shell, preferably chowder or quahog, scrubbed
3 slices bacon, for serving
2 tablespoons bacon fat or extra-virgin olive oil
1 1/2 cups finely chopped onion (1 medium onion)
3/4 cup thinly sliced leek, white and pale-green parts only, rinsed well (about 1 leek)
1/4 cup dry white wine
1 1/2 pounds small red potatoes, preferably fingerlings, cut into chunks
Coarse salt (optional)
Fresh basil leaves, torn (from a few sprigs), for serving

Steps:

  • Bring 8 cups water to a boil in a large pot. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes and discard any chowder clams that have not opened after 6 minutes and quahogs after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 5 cups. Remove clams from shells; roughly chop clams.
  • Cook bacon in a medium pot over medium-high heat until crisp. Transfer to a paper-towel-lined plate. Add bacon fat or oil to fat in pot, and reduce heat to medium. Add onion and leek, and saute until softened, about 8 minutes.
  • Add wine, and bring to a boil, scraping up browned bits. Add potatoes and reserved clam broth. Bring to a simmer, and cook until potatoes are tender. Stir in clams, and season with salt. Serve immediately with crumbled bacon and basil.

RHODE ISLAND RED CHOWDER



Rhode Island Red Chowder image

I was not totally surprised this was for a pink clam chowder but the name certainly had me thinking "chicken". We'll be clamming soon enough & this chowder made with milk instead of cream will be something tasty to try out. Received via email. Note this chowder is better if made at least an hour and up to a day ahead of time - so prep time includes an hour rest for it.

Provided by Busters friend

Categories     Chowders

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

1/4 lb bacon, thick sliced, chopped (salt pork if available)
2 onions, chopped
3 tablespoons flour
4 cups clam broth (a mixture of juice from clams and bottled juice is OK)
1 lb baking potato, peeled, diced
1 1/2 teaspoons oregano, dried
1 bay leaf, broken in half
3 cups whole milk
2 cups plum tomatoes, diced, seeded, fresh
2 cups clams, shucked, coarsely chopped (hard-shell)
3 tablespoons ketchup
1/4 teaspoon baking soda
salt
black pepper, freshly ground, to taste
1 tablespoon butter
8 saltine crackers, crumbled (I like pilot crackers)

Steps:

  • In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes.
  • Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes.
  • Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
  • In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days.
  • When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired.

Nutrition Facts : Calories 366.9, Fat 15.9, SaturatedFat 6.5, Cholesterol 60.7, Sodium 792.5, Carbohydrate 36.8, Fiber 2.9, Sugar 12, Protein 19.6

Tips:

  • Fresh Clams Make a Difference: Using fresh clams is crucial for the best flavor. If they are not available, frozen or canned clams can be substituted.
  • Don't Overcook the Clams: Clams cook quickly, so be careful not to overcook them. Overcooked clams become tough and rubbery. Adding them towards the end of the cooking process is best.
  • Use a Variety of Vegetables: Feel free to customize the vegetables in this chowder. Some good options include celery, carrots, leeks, and corn.
  • Add Some Herbs and Spices: A bay leaf, thyme, and peppercorns add flavor to the chowder. You can also experiment with other herbs and spices that you enjoy.
  • Serve with Crusty Bread or Crackers: Clam chowder is traditionally served with crusty bread or crackers for dipping. This helps to soak up the delicious broth.

Conclusion:

This Rhode Island Red Clam Chowder is rich, creamy, and packed with flavor. It's the perfect comfort food for a cold day. Whether you're a fan of clam chowder or trying it for the first time, this recipe is sure to please. So gather your ingredients and get cooking!

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