Rhode Island Clam Chowder

Rhode Island Clam Chowder

21 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
KMOMMYZ
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.

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Reviews (21)

Rate This Recipe
Jan
40

Jan

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, cut-up baking potatoes for fingerlings. Reduced onion to one vs two, two teaspoons dill vs three tablespoons called for in the recipe, two teaspoons black pepper vs two tablespoons, less then 1/2 teas salt vs 1 teas. I didn't think I even liked dill, but gave it a try. Now I try to find recipes WITH dill. Love it. This chowder disappears quickly, so make a double dose. 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.")

Coralee
39

Coralee

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!!

JSlot
27

JSlot

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 19.7 g
  • 39%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 1899 mg
  • 76%

Based on a 2,000 calorie diet

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