‘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.
It’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.
Recipe: Rhode Island Clam Chowder
Active Time: 28 Minutes | Total Time: 28 Minutes | Yield: 6 Cups
4 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
1/2 tsp white pepper
few sprigs fresh parsley, chopped for garnish
Special Equipment – medium pot
1 Place the bacon in a medium pot over medium high heat and brown, stirring occasionally, about 4 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.
5 Serve in bowls garnished with parsley.
This chowder is a very healthy version of chowder since it doesn’t have cream or any thickeners.
Serve with oyster crackers or crusty bread.
Makes a nourishing soup and salad lunch with a side of tossed green salad.
- 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
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: January 21, 2014