Rhode Island Clam Chowder(6 Servings) Recipe

Name: Rhode Island Clam Chowder(6 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. minced salt pork; 1 onion, chopped; 2 carrots, sliced; 3 (10 oz. each) cans whole baby clams, drained and liquid reserved; 1 bay leaf; 3 potatoes, peeled and diced; freshly ground black pepper to taste; 2 lb. fresh beet greens; 1 large cucumber; 2 eggs, hard-boiled; 4 scallion greens; 4 pieces fresh dill tops (to taste); 1 qt. milk; 1 pt. heavy cream; salt to taste; 2 cucumbers, peeled and seeded; 3/4 c. strong chicken stock (bouillon cubes are okay); 3/4 c. tomato juice; 2 c. plain yoghurt; 4 to 6 oz. shrimp, cooked, chopped or whole; 1 clove garlic, mashed to puree state (don't crush it in a press); 1 Tbsp. chopped parsley or mint for garnish; 3/4 c. medium cream; 1 egg, hard-cooked and chopped; salt and white pepper (black pepper okay, but it makes dark specks); 1 or 2 tsp. lemon juice (to taste)

Servings: persons

1/4 c. minced salt pork
1 onion, chopped
2 carrots, sliced
3 (10 oz. each) cans whole baby clams, drained and liquid reserved
1 bay leaf
3 potatoes, peeled and diced
freshly ground black pepper to taste
2 lb. fresh beet greens
1 large cucumber
2 eggs, hard-boiled
4 scallion greens
4 pieces fresh dill tops (to taste)
1 qt. milk
1 pt. heavy cream
salt to taste
2 cucumbers, peeled and seeded
3/4 c. strong chicken stock (bouillon cubes are okay)
3/4 c. tomato juice
2 c. plain yoghurt
4 to 6 oz. shrimp, cooked, chopped or whole
1 clove garlic, mashed to puree state (don't crush it in a press)
1 Tbsp. chopped parsley or mint for garnish
3/4 c. medium cream
1 egg, hard-cooked and chopped
salt and white pepper (black pepper okay, but it makes dark specks)
1 or 2 tsp. lemon juice (to taste)

1
Dice the cucumbers into 1/4-inch pieces and degorge (sprinkle with salt to draw out the excess water, then blot on paper towels).
2
Mix stock, tomato juice, yoghurt, garlic, salt and pepper.
3
Beat with a fork until smooth.
4
Drain cucumbers and add to the mixture.
5
Add the shrimp and chill.
6
Garnish with egg and mint or parsley just before serving.
7
This soup is smooth, cool and a delicate blushing pink, with the surprise flavor of cucumbers and shrimp.
8
Guests always want a copy of this recipe.

1026

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 1/4 c. minced salt pork, 1 onion, chopped, 2 carrots, sliced, 3 (10 oz. each) cans whole baby clams, drained and liquid reserved, and more.

Yes, Rhode Island Clam Chowder(6 Servings) 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(6 Servings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions