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 pound shucked clams; 3 cups clam juice; 3 cups chicken stock; 1/4 cup butter; 2 onions, diced; 2 large stalks celery, chopped, with leaves; 1 (15 ounce) can fingerling potatoes, drained and quartered; 3 tablespoons dried dill weed; 2 tablespoons ground black pepper; 1 teaspoon salt; 1 pinch cayenne pepper; 2 drops hot pepper sauce (such as Tabasco), or to taste; 1/4 cup chopped fresh parsley (optional)

Servings: persons

1 pound shucked clams
3 cups clam juice
3 cups chicken stock
1/4 cup butter
2 onions, diced
2 large stalks celery, chopped, with leaves
1 (15 ounce) can fingerling potatoes, drained and quartered
3 tablespoons dried dill weed
2 tablespoons ground black pepper
1 teaspoon salt
1 pinch cayenne pepper
2 drops hot pepper sauce (such as Tabasco), or to taste
1/4 cup chopped fresh parsley (optional)

1
Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat.
2
Reduce heat to medium-low and simmer 15 minutes.
3
Meanwhile, melt the butter in a large skillet over medium heat.
4
Stir in the onion and celery; cook and stir until the vegetables are tender.
5
Stir the onion mixture and potatoes into the clams.
6
Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce.
7
Simmer 15 minutes longer.
8
Sprinkle with parsley to serve.

477

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 13 ingredients. The key ingredients include: 1 pound shucked clams, 3 cups clam juice, 3 cups chicken stock, 1/4 cup butter, 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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