Rhode Island Red Chowder Recipe

Name: Rhode Island Red Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb bacon, thick sliced, chopped (salt pork if available); 2 onions, chopped; 3 tablespoons flour; 4 cups clam broth (a mixture of juice from clams and bottled juice is OK); 1 lb baking potato, peeled, diced; 1 1/2 teaspoons oregano, dried; 1 bay leaf, broken in half; 3 cups whole milk; 2 cups plum tomatoes, diced, seeded, fresh; 2 cups clams, shucked, coarsely chopped (hard-shell); 3 tablespoons ketchup; 1/4 teaspoon baking soda; salt; black pepper, freshly ground, to taste; 1 tablespoon butter; 8 saltine crackers, crumbled (I like pilot crackers)

Servings: persons

1/4 lb bacon, thick sliced, chopped (salt pork if available)
2 onions, chopped
3 tablespoons flour
4 cups clam broth (a mixture of juice from clams and bottled juice is OK)
1 lb baking potato, peeled, diced
1 1/2 teaspoons oregano, dried
1 bay leaf, broken in half
3 cups whole milk
2 cups plum tomatoes, diced, seeded, fresh
2 cups clams, shucked, coarsely chopped (hard-shell)
3 tablespoons ketchup
1/4 teaspoon baking soda
salt
black pepper, freshly ground, to taste
1 tablespoon butter
8 saltine crackers, crumbled (I like pilot crackers)

1
In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes.
2
Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes.
3
Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
4
In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days.
5
When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired.

491

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 16 ingredients. The key ingredients include: 1/4 lb bacon, thick sliced, chopped (salt pork if available), 2 onions, chopped, 3 tablespoons flour, 4 cups clam broth (a mixture of juice from clams and bottled juice is OK), and more.

Yes, Rhode Island Red Chowder falls under the Soups & Stews 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 Red Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions