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: 2 pounds clams fresh, steamed and chopped, instructions to follow; 2 cloves garlic minced; 1/3 cup white wine; 1 tablespoon olive oil; 1/2 clams; 1/2 celery; 2 red potatoes chopped; 2 slices bacon fried crispy and crumbled; 2 stalks celery chopped; 1/2 white onion chopped; 1 teaspoon dried thyme; 2 teaspoons salt; pepper to taste; 2 cups water or clam juice, less salt if using clam juice

Servings: persons

2 pounds clams fresh, steamed and chopped, instructions to follow
2 cloves garlic minced
1/3 cup white wine
1 tablespoon olive oil
1/2 clams
1/2 celery
2 red potatoes chopped
2 slices bacon fried crispy and crumbled
2 stalks celery chopped
1/2 white onion chopped
1 teaspoon dried thyme
2 teaspoons salt
pepper to taste
2 cups water or clam juice, less salt if using clam juice

1
Clean clams by rinsing them well and placing them in a bowl filled with water and sprinkled with ground pepper. Let sit for 1 hour. After the hour, scoop out clams with a slotted spoon (do not pour into a colander, sand will have rested to the bottom of the bowl), rinse again, and scrub the outside of the shells to remove any last bits.
2
In a large saute pan on medium, heat 1/2 a tablespoon of olive oil and saute garlic for 1 - 2 minutes. Add white wine and cook for about 2 - 3 minutes. Add clams and cover pan. Let cook / steam for 8-10 minutes until clams are opened. Remove clams from pan and discard any clams that have not opened. Clean clams out of shells, give a quick chop on a cutting board, and set aside.
3
In a medium pot, heat remaining olive oil on medium and add onions and celery. Cook, stirring occasionally for about 6 minutes. Add clams, crumbled bacon, potatoes, thyme, and then clam juice +/ water, enough to cover all ingredients. Add 1-2 teaspoons of salt and fresh ground pepper. Bring to a boil, then simmer until potatoes are soft, approximately 30 minutes.
4
Season with additional salt and pepper to taste.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 pounds clams fresh, steamed and chopped, instructions to follow, 2 cloves garlic minced, 1/3 cup white wine, 1 tablespoon olive oil, 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.

Rhode Island Clam Chowder

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