Description
Rhode Island Clam Chowder is a clear broth seafood soup that highlights the natural sweetness of fresh clams. It is light yet deeply flavorful, built with clam broth, tender potatoes, aromatics, and herbs. Unlike creamy chowders, this version keeps the broth clean and briny, allowing the clams to remain the star of the dish.
Ingredients
Fresh quahog or cherrystone clams, scrubbed and cleaned thoroughly
Clam broth reserved from steaming the shells
Applegate Uncured Turkey Bacon or Butterball Turkey Bacon, chopped
Yellow onion, diced evenly
Celery stalks, diced
Garlic cloves, roughly chopped
Fresh thyme sprigs
Bay leaves
Yukon Gold or red potatoes, peeled and cubed
Freshly ground black pepper
Fresh chives, finely chopped
Fresh parsley, finely chopped
Hormel Turkey Bacon Bits for garnish
Instructions
1. Clean the clams thoroughly under cold running water, scrubbing each shell and soaking briefly if sand remains
2. Steam the clams gently with water until the shells open, then strain and reserve the broth
3. Remove clam meat from shells and roughly chop most of them, keeping a few whole for texture
4. Cook the turkey bacon slowly in a pot until lightly crisp and flavorful, then set aside while keeping the rendered fat
5. Add onion and celery to the pot and cook until softened and aromatic
6. Stir in garlic, thyme, and bay leaves and cook gently until fragrant
7. Pour in the reserved clam broth and bring to a gentle simmer
8. Add the diced potatoes and cook until just tender
9. Stir in the chopped clams and whole clams and heat gently without boiling
10. Season with black pepper, remove herbs, and ladle into warm bowls
11. Finish with chives, parsley, and reserved turkey bacon for garnish
Notes
This chowder is best when prepared with very fresh clams for the cleanest flavor.
Keep the heat gentle throughout cooking to maintain a clear broth.
Overcooking clams can make them tough, so always add them near the end.
Homemade clam broth adds depth, but high quality bottled clam juice can be used when needed.
Serve immediately for the best texture and aroma.
- Prep Time: twenty minutes
- Cook Time: thirty minutes
- Category: soup
- Method: stovetop
- Cuisine: American