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My review
Rhode Island Clam Chowder
KMOMMYZ
"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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Ingredients
55 m servings 326 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 326 calories; 13.7 g fat; 33.4 g carbohydrates; 19.7 g protein; 75 mg cholesterol; 1899 mg sodium. Full nutrition
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Reviews
Read all reviews 3540 Ratings
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Most helpful positive review
11/18/2009
A great low-fat clam chowder. BEWARE: WAY TOO MUCH dill, onion, pepper & salt. We substitue more-easily-obtained ingredients: Canned minced clams for fresh, fresh potatoes (fingerlings or cut-up...
Most helpful critical review
10/17/2010
I think this must require fresh clams as directed but others used canned so I gave it a shot. Not at all like the Rhode Island clam chowder I remember from living in CT. Bland and off in flavo...
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11/18/2009
A great low-fat clam chowder. BEWARE: WAY TOO MUCH dill, onion, pepper & salt. We substitue more-easily-obtained ingredients: Canned minced clams for fresh, fresh potatoes (fingerlings or cut-up...
8/24/2009
This was really good!!! I made it tonight and we really enjoyed it and I used canned clams.. I added garlic with the onions and celery and omitted the dill as I'm not a fan of dill. Quick and e...
11/2/2009
I've made this twice now and this is a really good "quick & easy" recipe. My only substitution was canned clams for the shucked clams (3 cans). I'm sure it would be even better with freshly sh...
12/26/2010
I sauted sliced shallot, fine diced onion,carrot,celery,diced sweet potato,garlic in tbls butter.Used half the amount of pepper and dill.when vegetables soft,added the white canned potato,added ...
10/17/2010
I think this must require fresh clams as directed but others used canned so I gave it a shot. Not at all like the Rhode Island clam chowder I remember from living in CT. Bland and off in flavo...
7/17/2010
I have to say as I was looking through all the clam chowder recipes, I didn't think I would find a clear chowder recipe, but then I found this Rhode Island recipe and I knew it would be clear si...
1/24/2011
I made this for my roommate last night and will admit it was my first foray into seafood/chowders. It was super easy to make and VERY tasty. The cayenne/tabasco adds a subtle kick to it. I could...
3/31/2010
Wow, this had great flavor and was so easy! I used canned clams, fresh potatoes, and veg broth (only 2 cups because I ran out of room in the pot). I also used half the dill, and I didn't measure...
12/29/2011
We really enjoyed this recipe with modifications: per other reviewers I reduced the onion, dill, and black pepper. I used half of a very large onion and added a diced carrot when sauteeing wit...