This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference

Rhode Island Clam Chowder

clams

clam juice

chicken stock

butter

onions, diced

celery, chopped, with leaves

(15 ounce) can fingerling potatoes, drained and quartered

dill weed

black pepper

salt

cayenne pepper

hot pepper sauce (such

parsley

Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.


A great low-fat clam chowder. BEWARE: WAY TOO MUCH dill, onion, pepper &amp; salt. We substitue more-easily-obtained ingredients: Canned minced clams for fresh, fresh potatoes (fingerlings or cut-up baking potatoes). Reduced dill to two teaspoons vs three tablespoons called for in the recipe, onion to one vs two, black pepper to two teaspoons vs two tablespoons, salt less then 1/2 teas vs 1 teas. I didn't think I even liked dill, but now I try to find recipes WITH dill. This chowder disappears quickly, so make a double batch. With excellent flavors and easy prep, it's a regular in our house. (I try to use organic celery because celery is usually at the top of the "Dirty Dozen.")

This was really good!!! I made it tonight and we really enjoyed it and I used canned clams..  I added garlic with the onions and celery and omitted the dill as I'm not a fan of dill. Quick and easy with items you always have on hand. Great recipe thanks!!   

I've made this twice now and this is a really good "quick &amp; easy" recipe.  My only substitution was canned clams for the shucked clams (3 cans).  I'm sure it would be even better with freshly shucked clams.  The first time I made it, since I love spicy food, I used all of the pepper called for in the recipe, even though I knew it was a lot.  It was too hot for my wife to enjoy, although she said the flavor was great.  The next time I made it, I only used 1T black pepper and a few dashes of hot sauce.  I omitted the cayenne.  She loved it!!  Thanks for the recipe!

I sauted sliced shallot, fine diced onion,carrot,celery,diced sweet potato,garlic in tbls butter.Used half the amount of pepper and dill.when vegetables soft,added the white canned potato,added 1/4 c water cooked for 13 min. Added 1 cup heavy cream,stirred. Added all this to the simmering liquid and simmered additional 15 min. Now this is very good soup!

I think this must require fresh clams as directed but others used canned so I gave it a shot.  Not at all like the Rhode Island clam chowder I remember from living in CT.  Bland and off in flavor.

I have to say as I was looking through all the clam chowder recipes, I didn't think I would find a clear chowder recipe, but then I found this Rhode Island recipe and I knew it would be clear since we also live in Rhode Island. My husband and his brother went out and got quahogs tonight so I will be making this recipe the right way!!

I made this for my roommate last night and will admit it was my first foray into seafood/chowders. It was super easy to make and VERY tasty. The cayenne/tabasco adds a subtle kick to it. I couldn't get fingerling potatoes so I used red russet ones- diced with the skins on and threw them in the pot with the clams in step 1. They cooked up fine.

Wow, this had great flavor and was so easy! I used canned clams, fresh potatoes, and veg broth (only 2 cups because I ran out of room in the pot). I also used half the dill, and I didn't measure the black pepper. This recipe is easy to adjust to your tastes, and great for when you want a quick, gourmet-tasting meal.

We really enjoyed this recipe with modifications:  per other reviewers I reduced the onion, dill, and black pepper.  I used half of a very large onion and added a diced carrot when sauteeing with the onion.  I used 1 1/2 tablespoons of dried dill and 1 tablespoon black pepper.  I subbed cubed red potatoes for the canned potatoes and used two cans of clams, but would use freshly shucked next time.

Loved this chowder.  I live in RI and this is as good as any restaurant chowder.  I decreased the dill to 2 tsps, used 1 onion, canned clams and fresh potatoes.  I licked my bowl!

Excellent, I made the following changes to make it easier: fried garlic (I assume the omission of garlic was a typo! ha) and onions together in the sauce pan then added a 3lb can of chopped sea clams in juice (instead of 1lb clams and 3 cups of juice).  After that came to a boil I added the rest of the ingredients.  I used 5 celery stalks, added 3 carrots, and only used 1/2 tsp of dill.  Amazing flavor, amazingly easy.  Made again in a crockpot - perfection!

Too much pepper for my taste, but will make again with less.  Very nice alternative to cream clam chowder.

I tried this recipe and it is good, but for my taste way too  much dill.  I am a midwest girl so maybe that is the dif in taste.  Good though..may want to cut dill in half the first time and add next time according to taste. I used canned clams for this as fresh are expensive in my area.

I used  fresh razor clams , fresh potatoes and a little less bill and  we loved it.  A great alternative  for a much  healthier clam chowder .

This is an excellent recipe. I used fresh clams but next time will double the amount of clams. I did not use cayenne or hot sauce but added a little red pepper flakes. We love onions so I used one large vidalia. I liked using the canned potatoes because they added to the ease of this dish.

I tried this earlier in the summer due to it's simplicity, the flavor was fantastic! However, I did omit the salt and cut the dill and the black pepper to 1 TBS each, it was still a little too hot (and I love hot food).  Just made it again and dropped the pepper to 1 tsp.  Much better!  I used fresh potatoes both times and canned clams the 2nd time.  I love the flavor of this chowder. It is a keeper! Thanks.
To those who reviewed and said they added cream to it....you want a recipe for New England Clam chowder, the beauty of the RI style is the clear broth!

Absolutely delicious....I used fresh fingerling potatoes and the clams were fresh chopped... and only one tablespoons  of dill and 4 squits of the Tabasco sauce and only a teaspoon of black pepper....also....I added bits of freshly made bacon (I know....not so healthy)...so delicious. Very quick and easy...a keeper

Made this over the weekend it was fantastic .I doubled the recipe used fresh clams I used low salt chicken broth I didn't use the dill because I am not a fan of dill didn't do the salt and only added 2 teaspoons of the pepper everyone enjoyed .will  be keeping this recipe

needed acidity.  I ended up adding 1 chopped tomato and a good squirt of ketchup.  It ended up being ok but I would not make it again.

Great basic recipe with a few tweaks.In place of the chicken stock use water and clam base. But be careful as a little base adds a tremendous amount of clam flavor.I also add thyme in place of the dill.And,the more clams the better!I live here in Rhode Island and this chowder ranks up there with the best of them!My family say's even better! Serve with clam cakes....you must dip!

Very nice soup, savory, and tasty but somewhat light and refreshing. If you love miso you may appreciate this one.

I love New England Clam Chowder but can't bring myself to make it at home without cringing at the amounts of creme and butter.

I have two kids who do love soup so I omitted salt, pepper, Cayenne and hot sauce. Those I put on the table and allow the adults to adjust as needed.The canned clams have a LOT of salt already, adults might want to resist the urge to oversalt as well.

Used three stalks of celery, 4 bay leaves, tablespoon of dried thyme. I found thyme to be mentioned several times in other versions of this recipe and I favor thyme in almost all saucy, coupy dishes. Forgot to add parsley too. No dill

Very good soup with the perfect ratio of solids to soup, small amount of richness visible from top. Potatos are soft and fall aparty, clams firm and slightly chewy, celery and onion transluscent and disappears on tongue. Soup itself is slightly briney but has the freshness of the celery to clean up any yucky taste.

Excellent with the following revisions (suggested by other reviewers): reduced dill to 2 tablespoons, black pepper to 1 teaspoon, used Snow's canned clams &amp; fresh baby bliss potatoes.

I enjoye this recipe except for the dill otherwise it's the same chowder I enjoyed while living in North Kingston RI.
Most people don't understand why there's no cream or tomato .
A day of quahoging made it so enjoyable

We love seafood and have been looking at making a Rhode Island Clam Chowder for some time. Finally did it and this was an awesome choice. We absolutely love this recipe. It can easily be changed up to a seafood stew with squid rings ans shrimp. This is now a favorite in our house!

I have never had Rhode Island clam chowder. I had a lot of chicken stock that I had made and needed to use it up. This worked great. I used a 3lb can of clams that had 3cp of juice in it. I had some leftover bacon grease. I fried my onions, celery, garlic and small cubed russet potatoes w skins in the grease for added flavor. I added all of the seasonings as was listed and added a 1/4cp of white sine. This soup is delicious. I will definitely do this again.

I used all fresh ingredients it was delicious , thank you for the help.

Everyone loved it, my daughter waited to long to come inside to eat and it was all gone.
She wasn't happy about it.

Great recipe but took the advice of some of the other reviewers. I used canned clams in place of fresh, only used 1 tablespoon of dill (just the right amount),  used better then bouillon (2tbs) &amp; 4 c water, reduced the black pepper to 1/2 tsp, &amp; 1 tsp salt.  I don't like spicy food so I omitted the other peppers/hot sauce. Tasted a lot like the Eastern Shore Clam Chowder I had.  I think next time I'll cut down on the salt, tasted a bit too salty for me.  This is a keeper with the changes.  Thanks for posting!

That there is a good bowl of soup.

Heed the other reviews and be careful how much dill and black pepper you add. I went with teaspoons vice tablespoons and it worked out fine. I also added a pinch of Old Bay Seasoning and about 1/4 tsp of dried roasted garlic. Absolutely fantastic, and I usually LOATHE dill. Great stuff!

Super delicious.  Flavor is bold and not muted by dairy.  I'm not lactose intolerant -but really prefer this style.  I substituted the clams with Rock Fish I caught in the summer.

great recipe but I like to add fish and shrimp. yummo

I made this last night and it was wonderful.  I used less onion (1 lg)and celery (1/2 stalk) and added chopped kale and garlic (2)

This is a keeper at our house.  Much less calories than traditional clam chowder.

all fresh cherrystones and clam juice, cooked and cut up, followed the rest of the recipe, also did not put 3 tbl spoon of black pepper, def must be a typo. Def will repeat!!

I'm a RI native.  When I was young, my mom would go to the local fish market and get fresh clams or quauhogs to make chowder.  If we were at the beach in the summer, often times we would would walk into the water and collect quauhogs, under our feet, a low tide. 

I now live in NM, and finding clams, other than chopped clams in a can, is all but impossible.  I made this, at the request of a friend, and the reviews were off the charts!  For all the soups and chowder I've made, this one took the prize!  This is just about how I remember my mom's; maybe better!  ;)

rhode island clam chowder

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 4

Author : KMOMMYZ

Ingredients

Instructions

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