Rhode Island Style Clam Chowder Recipe

Name: Rhode Island Style Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 slices Canadian bacon (about 2 ounces), chopped; 1 large onion, chopped (about 2 cups); 1 cup chopped celery (about 3 stalks); 4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice; 2 cups chopped clams*; 2 cups clam juice*; 1 teaspoon fresh thyme or 1/2 teaspoon dried; Water, to cover; Salt; Freshly ground black pepper

Servings: persons

2 tablespoons olive oil
2 slices Canadian bacon (about 2 ounces), chopped
1 large onion, chopped (about 2 cups)
1 cup chopped celery (about 3 stalks)
4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
2 cups chopped clams*
2 cups clam juice*
1 teaspoon fresh thyme or 1/2 teaspoon dried
Water, to cover
Salt
Freshly ground black pepper

1
Heat the oil in a large soup pot over a medium-high heat.
2
Add the Canadian bacon, onions and celery.
3
Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
4
Add the potatoes, clams, clam juice, thyme and water, to cover.
5
Bring to a boil, and simmer until potatoes are soft, about 30 minutes.
6
Season with salt and pepper.
7
* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

353

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 slices Canadian bacon (about 2 ounces), chopped, 1 large onion, chopped (about 2 cups), 1 cup chopped celery (about 3 stalks), and more.

Yes, Rhode Island Style 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 Style Clam Chowder

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