Rhode Island Clambake in a Bowl Recipe

Name: Rhode Island Clambake in a Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 1 medium onion, chopped; 1 pound smoked sausage, mild or spicy, quartered and cut into small chunks; 3 medium red potatoes, cut into 1/2-inch cubes (3 to 4 cups); 2 cups dry white wine; 2 cups water or 1 cup clam juice and 1 cup water; One 16-ounce package frozen corn, thawed; Kosher salt; 4 dozen cherrystone clams, rinsed and soaked in ice water; Chopped fresh parsley; Lemon slices, hot pepper sauce, and warm French bread

Servings: persons

4 tablespoons (1/2 stick) butter
1 medium onion, chopped
1 pound smoked sausage, mild or spicy, quartered and cut into small chunks
3 medium red potatoes, cut into 1/2-inch cubes (3 to 4 cups)
2 cups dry white wine
2 cups water or 1 cup clam juice and 1 cup water
One 16-ounce package frozen corn, thawed
Kosher salt
4 dozen cherrystone clams, rinsed and soaked in ice water
Chopped fresh parsley
Lemon slices, hot pepper sauce, and warm French bread

1
MELT the butter in a large Dutch oven or heavy soup pot with a lid.
2
Add the onion and cook over medium heat until softened, 5 to 7 minutes.
3
While the onion cooks, Brown the sausage in a large skillet.
4
ADD the sausage, potatoes, wine, and water to the onion.
5
Bring the broth to a boil over high heat.
6
Reduce the heat and simmer, partially covered, until the potatoes are just tender, 20 to 30 minutes.
7
STIR in the corn and bring to a boil.
8
Season the broth lightly with salt to taste.
9
Reduce the heat, add the clams, and cover the pot.
10
Simmer until the clams open, 5 to 7 minutes.
11
Discard any clams that dont open.
12
Spoon the stew into large bowls and top with parsley.
13
Serve with lemon slices, hot pepper sauce, and bread.

155

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.

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 11 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) butter, 1 medium onion, chopped, 1 pound smoked sausage, mild or spicy, quartered and cut into small chunks, 3 medium red potatoes, cut into 1/2-inch cubes (3 to 4 cups), and more.

Yes, Rhode Island Clambake in a Bowl 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 Clambake in a Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions