Rhode Island Clam Chowder Recipe

Name: Rhode Island Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds); 1/2 pound salt pork, cut into 1/4-inch cubes; 4 medium onions, thinly sliced; 4 large potatoes, peeled and cut into 1/2-inch cubes (3 pounds); 6 cups water; 1 (28-ounce) can crushed tomatoes; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 2 cups milk; 2 tablespoons unsalted butter; 1/2 cup shredded fresh basil; Whipping cream

Servings: persons

1 quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds)
1/2 pound salt pork, cut into 1/4-inch cubes
4 medium onions, thinly sliced
4 large potatoes, peeled and cut into 1/2-inch cubes (3 pounds)
6 cups water
1 (28-ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cups milk
2 tablespoons unsalted butter
1/2 cup shredded fresh basil
Whipping cream

1
Drain clams, reserving liquid; set clams aside.
2
Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside. Add onion, and saute 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.
3
Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil. Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream. Sprinkle with reserved salt pork. Serve with crackers.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds), 1/2 pound salt pork, cut into 1/4-inch cubes, 4 medium onions, thinly sliced, 4 large potatoes, peeled and cut into 1/2-inch cubes (3 pounds), and more.

Yes, Rhode Island Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rhode Island Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions