You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness). Rhode Island has so many unique cuisines specific to the area. From bakery pizza (which honestly I just don’t get) to stuffies to clamcakes and coffee milk, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area. Having lived here for three years now, I think it’s about time I shared a Rhode Island recipe with you all. And yes, before you come at me with pitchforks, I DO use canned clams here. They are accessible in all parts of the country, inexpensive, and oh so much easier to work with than fresh! But you can use fresh if you want (more on that below). Just don’t get snooty about it in the comments, ok? Let’s get to it – you’ll love this easy one-pot 30 minute Rhode Island clam chowder recipe!
Why use canned clams for chowder instead of fresh
Cooking with fresh clams can be a fun and satisfying experience if you’re into that kind of thing! But with fresh clams, you have to clean them SUPER well (otherwise you may end up with a mouthful of sand), steam them, sort through to discard any that aren’t good, remove them from the shells, discard the shells, and strain the broth. It’s a whole process. If that sounds interesting to you – go for it! Here’s a great tutorial on how to prepare fresh clams. Fresh clams can result in more meaty, large bites, as well as a more briny, fresh flavor. Quahogs are traditionally used for Rhode Island clam chowder. HOWEVER. Canned clams also have great flavor and are infinitely easy to work with. They are packed in clam juice, which you simply drain out to use as the chowder base. Then you just toss the clams right into the chowder – they’re already cooked from the canning process, so you just add them in at the end to warm up. If you don’t live along a coast, fresh clams can be hard to come by. So I hope this recipe works well for people who want a taste of New England but don’t have access to fresh clams (which, unless you harvest them yourself, can also be very pricey compared to canned!).
Which canned clams (and clam juice) are best?
Ideally, I recommend using Bar Harbor Whole Clams or chopped clams. They come from Maine, and they are packed without any preservatives. My store was out of the Bar Harbor brand, so I used Bumblebee Whole Baby Clams, which are widely accessible. These worked great. The clams were very tiny, and I wished they were a little meatier. But they were super clean (no sand) and everything tasted great! Another solid brand is Snow’s. Be sure to buy whole clams or chopped clams – minced will be too small to hold up in a chowder. Can sizes vary – you’ll need approximately 20 oz. of clams, which is 2-3 cans depending on size. As for the clam juice (which is used to supplement the juice in the cans for the base of the soup, like a broth), Bar Harbor and Snow’s both make a good jarred clam juice.
Ingredients and Substitutions
Canned Clams – or fresh, see above for more on this. Jarred Clam Juice – unless you are using fresh clams, then use the liquid from steaming. Bacon – omit for a meat-free version, see below for more. Butter – omit for a dairy-free version, see below for more. Potatoes – I used gold potatoes. Red can also be used. Russets may lose their shape a bit as they cook. Onion Celery Fresh Herbs – I used a mix of parsley, chives, and dill. Thyme can also be used, as well as dried herbs in a smaller amount. Salt and Pepper
How to make Rhode Island Clam Chowder
First, sauté the chopped bacon until it’s cooked and crispy. Spoon out and discard any excess bacon grease (leave about 1 – 2 tablespoons) and then add some butter to the pan. Add the celery and onions to cook in the butter and bacon grease. While the veggies are cooking, drain the canned clams. Drain the juice from the canned clams into a 4-cup glass measuring cup (or bowl if you don’t have one). Set drained clams aside. Top off the clam juice with jarred clam juice until you have 4 cups total. Once the celery and onions have softened and cooked, it’s time to add the clam juice, some water, and the potatoes to the pot. After about 20 minutes or so, the potatoes will have cooked through. Then, you’ll add the drained canned clams as well as the fresh herbs and heat for a few more minutes. As an optional last step, I like to melt a little more butter into the chowder off-heat for added richness. That’s it! All done.
Can you freeze clear broth clam chowder?
Yes! One benefit of not using any cream or milk that Rhode Island clam chowder freezes well. The texture of the potatoes may change a bit from freezing, but personally I never mind that.
Do I have to use bacon in chowder?
Nope! If you want to make this soup meat-free (perfect for lent, pork-free diets, or pescatarians), just omit the bacon and sauté the veggies in a bit more butter (or olive oil). You may want to add a bit of smoked paprika to the soup to give it a little smoky flavor as a replacement for the smokiness from the bacon.
How to I make Rhode Island Chowder dairy-free?
Because there is no milk or cream in Rhode Island clam chowder, it’s easy to make it dairy free simply by omitting the butter. You can just use more bacon grease (don’t remove as much or any from the pot) or use olive oil, or vegan butter as a substitute.
Tips and Tricks
Don’t add salt until the chowder is completely done. The canned clams, bacon, and the clam juice all have added salt in them, so it’s best to wait to see if you even need any extra salt. Spice it up! Add some cayenne pepper or other spices if you want. Be sure to serve this clam chowder with some good crusty no knead bread or oyster crackers.
Other New England and Seafood Recipes
New England Fish Chowder Fish Stew New England Baked Haddock Easy Crab Cakes
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
