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 baking potatoes). Reduced dill to two teaspoons vs three tablespoons called for in the recipe, onion to one vs two, black pepper to two teaspoons vs two tablespoons, salt less then 1/2 teas vs 1 teas. I didn't think I even liked dill, but now I try to find recipes WITH dill. This chowder disappears quickly, so make a double batch. With excellent flavors and easy prep, it's a regular in our house. (I try to use organic celery because celery is usually at the top of the "Dirty Dozen.")
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 easy with items you always have on hand. Great recipe thanks!!
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 shucked clams. The first time I made it since I love spicy food I used all of the pepper called for in the recipe even though I knew it was a lot. It was too hot for my wife to enjoy although she said the flavor was great. The next time I made it I only used 1T black pepper and a few dashes of hot sauce. I omitted the cayenne. She loved it!! Thanks for the recipe!
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 1/4 c water cooked for 13 min. Added 1 cup heavy cream stirred. Added all this to the simmering liquid and simmered additional 15 min. Now this is very good soup!
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 flavor.
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 since we also live in Rhode Island. My husband and his brother went out and got quahogs tonight so I will be making this recipe the right way!!
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 couldn't get fingerling potatoes so I used red russet ones- diced with the skins on and threw them in the pot with the clams in step 1. They cooked up fine.
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 the black pepper. This recipe is easy to adjust to your tastes and great for when you want a quick gourmet-tasting meal.
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 with the onion. I used 1 1/2 tablespoons of dried dill and 1 tablespoon black pepper. I subbed cubed red potatoes for the canned potatoes and used two cans of clams but would use freshly shucked next time.
