How many servings does this recipe make?

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

What ingredients do I need for Rhode Island Style Clam Chowder (made inland, no dairy)?

You need 10 ingredients. The key ingredients include: 1 tsp canola oil, 1/2 medium-sized onion, 32 chicken or turkey broth, 1 bay leaf, and more.

Is Rhode Island Style Clam Chowder (made inland, no dairy) suitable as seafood?

Yes, Rhode Island Style Clam Chowder (made inland, no dairy) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Rhode Island Style Clam Chowder (made inland, no dairy)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhode Island Style Clam Chowder (made inland, no da

Name: Rhode Island Style Clam Chowder (made inland, no dairy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp canola oil; 1/2 medium-sized onion; 32 chicken or turkey broth; 1 bay leaf; 1/4 tsp black pepper; 1/2 tsp granulated garlic or garlic powder; 1 tsp thyme; 1 large peeled potato, cut into chunks or cubes; 1/2 cup sliced carrots; 13 oz chopped clams with juice

Warm up with this hearty Rhode Island Style Clam Chowder (made inland, no dairy) recipe. Made with canola oil, onion, chicken and bay leaf. Easy step-by…

This Rhode Island Style Clam Chowder (made inland, no dairy) relies on simple, everyday ingredients such as canola oil, medium-sized onion, chicken or turkey broth and bay leaf. It comes together quickly and makes 4 servings, at about 1562 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

1562

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Rhode Island Style Clam Chowder (made inland, no dairy)

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions