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Rhode Island clam chowder is a special treat that is not to be missed. If you have ever had other types of chowder most likely they have either been cream-based or tomato based. However, Rhode Island clam chowder is special because it is clear.
What Makes This Chowder Better
Other chowders such as the New England clam chowder pale in comparison to Rhode Island chowder because of the fact that the cream cuts the flavor of the clams so that you don’t get to enjoy the sea flavor. Manhattan clam chowder also has a similar effect.
Here is a quick recipe so that you can make your own to try at home today.
- 1 pound shucked clams, preferably quahogs
- 3 cups clam juice
- 3 cups chicken stock
- 1/4 cup butter
- 2 onions, diced
- 2 large stalks celery, chopped including the leaves
- 16 ounces of potatoes cut into quarters
- 3 tablespoons dill weed, dried or fresh
- 2 tablespoons ground black pepper
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- hot sauce, to taste
- 1/4 cup fresh parsley, chopped for garnish
Directions:
- In a large soup pot, mix together the clams, clam juice, and chicken stock.
- Allow it to simmer on medium-high heat.
- Once the mixture is simmering, lower the heat to medium-low and continue to cook it for an additional 15 minutes.
- In a separate pan, melt the butter on medium heat.
- Add the onions and the celery to the melted butter and continue to stir and cook them until they have become tender.
- Stir in this mixture with the clams and add the potatoes.
- Add the dill, cayenne pepper, hot sauce, salt and black pepper and cook for an additional fifteen minutes.
- Place the parsley on top as a garnish when you serve the dish.
A Clam Flavorama
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