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Rhode Island Clam Chowder

Rhode Island Clam Chowder

Savory, light clam chowder with potatoes, vegetables and bacon, no need for cream.

‘Great Sauces Transform Good Food into Gourmet’ 

Like crystal coastal waters

Lighter but full-bodied, this cousin to New England Clam Chowder is every bit as good as its more famous version. In fact, it’s a time for Rhode Island chowder to be in the flood lights. The ingredients are similar with a big difference, it doesn’t have any milk or heavy cream. Happily you don’t miss the richness and gladly you won’t miss the calories.

Rhode Island Clam ChowderIt’s still got the chewy clams, tender potato chunks, sautéed vegetables and savory bacon. The rich broth has a dash of Worcestershire sauce for depth you want without the cream. I love using white pepper because it lends seasoning without the dark specks of black pepper.

It’s nice to preserve the semi-transparent broth. It reminds me of the many times I flew into the Naha airport in Okinawa. As the plane descents low over the crystal blue coastal waters you can see the ocean floor; fish, sea plants and rocks. The water is so clear. Try a bowl of Rhode Island Clam Chowder. It just might become your favorite chowder.

You might also enjoy New England Clam Chowder, Italian White Bean and Ham Soup, Corn Chowder with Bacon Soup, Ham and Split Pea Soup, Broccoli and Cheese Soup, Baked Potato and Bacon Soup, Three Sisters Baked Sugar Pumpkins, Gazpacho, Beef Bourguignon Soup, Zucchini Cheese Soup, Zuppa Toscano, Won Ton Soup, Mexican Hat Black Bean Soup, Roasted Toato Bisque, French Onion Soup, Cajun Quinoa Chicken Soup, Chicken Tortilla Soup and Gnocchi with Spinach and White Beans.

1 of 3 part series It’s a Breeze Seafood Soup“. Part 2 Shrimp and Mussels Soup and Part 3 Chesapeake Bay Crab Soup. More on seafood soup. More on soups, here and here.

2013 AniversaRecipe – New England Clam Chowder
2012 AniversaRecipe – Broccoli Cheese Soup
2011 AniversaRecipe – Pork Chops with Pink Mushroom Sauce

Recipe: Rhode Island Clam Chowder

Active Time: 28 Minutes | Total Time: 28 Minutes | Yield: 6 Cups

Ingredients
Baby Clams4 thick slices bacon, diced
1 small onion, small diced
2 stalks celery, small diced
2 10-oz cans whole baby clams
1 8-oz bottle clam juice
1/2 cup water
3 medium russet potatoes, peeled and cut in 1/2” cubes
1 Tbsp Worcestershire sauce
Cubed Potatoes1/2 tsp white pepper
few sprigs fresh parsley, chopped for garnish

Special Equipment – medium pot

Instructions
1 Place the bacon in a medium pot over medium high heat and brown, stirring occasionally, about 4 minutes.

Saute Vegetables2 Turn the heat to medium and add the onion and celery. Cook, stirring occasionally until onions are translucent but not browned, about 5-6 minutes.

3 Drain the juice from the clams right into the pot and pour in the bottled clam juice and water. Stir in the potatoes. Turn the heat to high and bring to a boil. Then turn heat to low and simmer until the potatoes are tender, about 6-8 minutes.

Rhode Island Clam Chowder4 Stir in the clams, Worcestershire sauce and white pepper. Cook for 1-2 minutes until heated through.

5 Serve in bowls garnished with parsley.

Information
Notes
This chowder is a very healthy version of chowder since it doesn’t have cream or any thickeners.

Applications
Serve with oyster crackers or crusty bread.

Makes a nourishing soup and salad lunch with a side of tossed green salad.

Dish Designer

  • Exchange russets for yukon gold or red potatoes.
  • Exchange 2 10-oz cans whole baby clams for 4 6.5-oz cans chopped clams.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: January 21, 2014

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One Response to Rhode Island Clam Chowder

  1. Audrey January 16, 2014 at 4:09 pm #

    The photo is fabulous once again. Love it.

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