Best Rhode Island Chowder Recipes

RHODE ISLAND RED CLAM CHOWDER

Steps:

• Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

RHODE ISLAND CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits that are about the size of the bacon dice.
• When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

RHODE ISLAND CLAM CHOWDER

Steps:

• 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.

RHODE ISLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
• Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
• Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
• While the potatoes are cooking, remove the clams from their shells and roughly chop.
• Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
• Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams

RHODE ISLAND CLAM CHOWDER

Steps:

• Bring 8 cups water to a boil in a large pot. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes and discard any chowder clams that have not opened after 6 minutes and quahogs after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 5 cups. Remove clams from shells; roughly chop clams.
• Cook bacon in a medium pot over medium-high heat until crisp. Transfer to a paper-towel-lined plate. Add bacon fat or oil to fat in pot, and reduce heat to medium. Add onion and leek, and saute until softened, about 8 minutes.
• Add wine, and bring to a boil, scraping up browned bits. Add potatoes and reserved clam broth. Bring to a simmer, and cook until potatoes are tender. Stir in clams, and season with salt. Serve immediately with crumbled bacon and basil.

RHODE ISLAND STYLE CLAM CHOWDER

Steps:

• Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

RHODE ISLAND CLAM CHOWDER

Steps:

• In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
• Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
• Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
• Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
• Add thyme, salt and pepper and serve.

RHODE ISLAND QUAHOG CHOWDER

Steps:

• In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
• In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
• Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.

RHODE ISLAND CLAM CHOWDER DIP

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon, reserving drippings in pan. Add onion; cook and stir 2 to 3 minutes or until translucent. Stir in Gravy Mix, milk and 1/2 cup of the shredded cheese. Bring to boil. Reduce heat and simmer 2 minutes or until gravy starts to thicken. Remove from heat. Stir in clams.
• Pour into 9-inch glass pie plate. Sprinkle with remaining 1/2 cup cheese.
• Bake 15 minutes or until cheese is melted. Sprinkle with bacon and parsley. Serve with toasted baguette slices or crackers.

RHODE ISLAND CHOWDER

Steps:

• In a large pot, combine the water, butter, clams, clam base, onions, salt, pepper and bay leaves and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving.

RHODE ISLAND CLAM CHOWDER WITHOUT BACON

Steps:

• Cook and stir salt pork in a 5-quart Dutch oven or heavy kettle over medium-low heat until crisp, 10 to 15 minutes. Add onion, leeks, and garlic to salt pork; cook and stir until tender, about 5 minutes.
• Mix clam juice, potatoes, boiling water, green bell pepper, carrot, and celery into salt pork mixture; cover Dutch oven and bring liquid to a boil.
• Separate necks from soft parts of each clam. Coarsely chop necks and add to salt pork-vegetable mixture, reserving soft parts. Reduce heat to medium-low and simmer salt pork-vegetable mixture until potatoes are tender, about 20 minutes.
• Stir soft parts of clams, tomatoes, ketchup, parsley, salt, thyme leaves, black pepper, and bay leaf into salt pork-vegetable mixture; bring soup to a simmer.
• Melt butter in a small saucepan over medium-low heat; stir in flour until smooth. Spoon about 1 tablespoon liquid from soup into butter-flour mixture and stir until smooth; add to soup and stir. Cover and simmer soup until thickened, 15 to 20 minutes.

RHODE ISLAND CLAM CHOWDER

Steps:

• 1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.
• 2. Ladle the soup into bowls and serve with a dollop of sour cream on top.

RHODE ISLAND CLAM CHOWDER

Steps:

• 1. Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper. * Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

RHODE ISLAND RED CHOWDER

Steps:

• In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes.
• Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes.
• Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
• In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days.
• When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired.

RHODE ISLAND CLAM CHOWDER DIP

Steps:

• Preheat oven to 350°F. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon, reserving drippings in pan. Add onion; cook and stir 2 to 3 minutes or until translucent. Stir in Gravy Mix, milk and 1/2 cup of the shredded cheese. Bring to boil. Reduce heat and simmer 2 minutes or until gravy starts to thicken. Remove from heat. Stir in clams.
• Pour into 9-inch glass pie plate. Sprinkle with remaining 1/2 cup cheese.
• Bake 15 minutes or until cheese is melted. Sprinkle with bacon and parsley. Serve with toasted baguette slices or crackers.

RHODE ISLAND RED CHOWDER RECIPE

Steps:

• * Note: You can buy chopped fresh clams from a fish market or use 5 quarts of scrubbed hard-shell quahogs and steam them in a small amount of water in a large kettle until they open, 5 to 15 minutes, depending on size. Then scrape out the clam meat and chop or cut it with scissors into cranberry-size pieces. Pour cooking liquid into a glass measuring cup, let any mud settle, and pour off clean broth. This is clam liquor. In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes. Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes. Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes. In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days. When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired. This recipe yields 6 servings. Each serving: 348 calories; 788 mg sodium; 65 mg cholesterol; 10 grams fat; 43 grams carbohydrates; 23 grams protein; 3.55 grams fiber.

RHODE ISLAND RED CHOWDER

Steps:

• In a large soup pot, heat the butter. Add the onions and seasoned salt and cook over medium heat for 5 minutes. Add the clams and their liquid , the clam juice and the water. Bring to a boil, reduce the heat to medium low, and simmer, covered for 30 minutes.
• Add the potatoes, bring to boil, reduce heat and simmer until the potatoes are soft about 15 minutes. Stir in the tomato soup, tomato paste and cayenne, and simmer for 10 minutes. Cool the chowder and refrigerate for several hours or overnight.
• Reheat gently. adjust the seasonings and add more water if the chowder is too thick, and serve.