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Rhode Island Clam Chowder Recipe

Rhode Island Clam Chowder Recipe-Gourmet And Food

As I settled down in a cozy corner of the kitchen, my mind wandered to the intimate Saturday afternoons of my childhood. 
Unrushed moments spent savouring the warmth of New England cuisine. For me, nothing brings that nostalgia back quite like a steaming bowl of Rhode Island clam chowder.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh clam broth
  • 4 cups filtered water
  • 20 oz. canned whole or chopped clams, drained
  • 1 ½ lb. Yukon gold potatoes, diced
  • 2 slices thick-cut smoked bacon, chopped into ¼-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 celery stalks, finely diced
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons freshly chopped Italian flat-leaf parsley
  • 2 tablespoons minced fresh chives
  • 1 tablespoon freshly chopped dill
  • Salt and freshly ground black pepper to taste
  • butter and fresh herbs for garnish

Method
 

  1. Creating Rhode Island clam chowder at home is a simple, step-by-step process. Follow along:
Step 1: Prepare the Broth
  1. Start by adding the clam broth and filtered water to a large pot. Bring the mixture to a gentle simmer over medium heat. This aromatic base is the heart of your chowder, so let it warm up nicely as you prepare the other ingredients.
Step 2: Sauté Aromatics
  1. In a separate pan, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and let it drain on paper towels, leaving the rendered fat in the pan.
  2. Add the unsalted butter, diced onion, celery, and garlic to the pan. Sauté everything until the onion is translucent, which should take about 4-5 minutes. This aromatic mix sets the stage for the chowder's flavor.
Step 3: Cook the Potatoes
  1. Toss the diced Yukon gold potatoes into the pot with the simmering broth. Allow them to cook for about 10-15 minutes, or until tender. The potatoes will become a comforting presence in the chowder.
Step 4: Add Clams and Seasoning
  1. Once the potatoes soften, stir in the chopped clams, sautéed aromatics, and crispy bacon. Fold in the crushed red pepper flakes and fresh herbs.
  2. Let everything simmer for an additional 5-7 minutes, ensuring the flavors meld together perfectly. Season with salt and black pepper to taste.
Step 5: Serve and Garnish
  1. Your chowder is ready! Serve it hot in bowls, garnished with fresh herbs and a pat of butter. It’s the finishing touch that enhances the experience.

Notes

1. Choose the Right Clams: Fresh clams ramp up the flavor. For convenience, high-quality canned clams also work well.
2. Don’t Rush the Sautéing: Take your time to sauté the bacon and vegetables. This step adds depth to the chowder.
3. Check Potato Doneness: Ensure the potatoes are fork-tender but not mushy. They should hold their shape in the chowder.
4. Adjust Spice Level: If heat is your friend, feel free to amp up the red pepper flakes. A little spice can go a long way in flavor.
5. Consider a Thickening Agent: If you prefer a slightly thicker chowder, stir in a slurry of cornstarch and water during the last few minutes of simmering.