Clear broth Clam Chowder is Rhode Island style clam chowder, and it’s my favorite!! If I have a choice of the Manhattan or the New England or the Rhode Island, this is my favorite!
There is a great restaurant I know that mixes both the Manhattan and the New England. The friendly owner never fails to come around and greet everyone at the tables. One time I told him, mixing the two styles is genius! And delicious! But you need Clear Broth Rhode Island Clam Chowder on the menu for the true clam lovers!
ha-ha!
You have to be a clam lover to appreciate the unadorned broth. Truly a delight!
I like to make it this way, very simply and traditionally. Sometimes I add just a touch of white wine. Leave out the wine if you prefer. But this is still the basic RI clam chowder I like!
And I have my favorite places to get it in Rhode Island when I go! Can’t wait to go back!
Enjoy!
Rhode Island Clear Clam Chowder
Ingredients
- 4 cups water
- 2 pounds clams hard shell, (quahogs) or soft shell (steamers) (I like to mix both)
- 1 tablespoon butter
- ¼ pound bacon diced
- 1 cup Spanish onions chopped
- 1 cup celery chopped
- ¼ cup white wine optional
- 2 cups red potatoes cubed
- ¼ cup parsley fresh, chopped
- ¼ teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- ⅕ teaspoon black pepper
- 1/16 teaspoon crushed red pepper a pinch
Instructions
- Rinse the clams very well in cold water.
- Bring the water in a large pot to a boil. Add the rinsed clams and cook until the clam shells open up, usually this takes about 10 minutes.
- Strain the clam broth through a very fine sieve or cheesecloth and set aside.
- Remove the clams from the shells. Give the clam meat a very quick rinse under water to remove any possible sand and coarsely chop them. Set aside.
- Rinse the large pot and sauté the butter and bacon over low heat for about 5 minutes, until the bacon has browned. Remove the bacon and set it aside.
- Add the onions, celery, and white wine, (if you are using it) to the pan and sauté for a few minutes, just to soften.
- Add the clam broth, potatoes, parsley, thyme, bay leaf, salt, black pepper, and crushed red pepper. Bring it to a boil, then reduce the heat and let it simmer for about 10 to 15 minutes until the potatoes are tender.
- Add the reserved chopped clams and bacon. Remove the bay leaf.
- It is better to give the chowder some time (at least a half hour) to let the flavors meld before serving. Then just reheat it a bit. I think it is even more delicious the next day…and the next!