Rhode Island Clam Chowder Recipe

This Rhode Island clam chowder recipe is sure to make your guests buzz with excitement at the dinner table. Rhode Islanders take their clam chowder very seriously, and this recipe will embody all of the subtle complexities those staunch critics desire. The goal behind an authentic Rhode Island Clam Chowder recipe is simplicity. The locals love their clam chowder clean and fresh, so pay attention to the details.

Ingredients:

• 1 pound of clams
• 3 cups of clam juice
• 3 cups of chicken stock
• 1/4 pound of butter
• 2 white onions
• 2 celery stalks
• 15 ounces of fingerling potatoes
• 3 tablespoons of dried dill weed
• 2 tablespoons of black pepper
• 1 teaspoon of salt
• 1 small pinch of cayenne pepper
• 2 dashes of hot sauce

The first thing you need to do is chop the celery, leaves included, and dice the potatoes and onions evenly. Next, place a large pot over medium heat and bring the clams, clam juice, and chicken stock to a simmer. Reduce the heat to medium, and allow the mixture to simmer for 15 minutes. While this is taking place, melt the butter in a frying pan over medium heat—do not burn the butter!

Once the butter is melted, fry the celery and onions in the same pan until soft. After that, stir the vegetable mixture, along with the potatoes, into the clam broth simmering in the large pot. Season the soup with black pepper, salt, cayenne pepper, and dill weed. Stir the mixture once more and allow it to simmer for another 15 minutes.

Voila, and bon appetite! This Rhode Island clam chowder recipe proves that this classic dish is not too difficult. Now get in that kitchen and make something happen!