Description
Rhode Island Clam Chowder is a traditional clear broth chowder that focuses on the pure flavor of fresh clams, herbs, and vegetables. Unlike creamy or tomato based chowders, this version is light, aromatic, and deeply savory. It highlights tender clams, potatoes, onions, and celery simmered gently in clam broth for a clean and comforting seafood soup that feels both classic and satisfying.
Ingredients
Fresh cherrystone or quahog clams, scrubbed and cleaned
Applegate Naturals Turkey Bacon or Butterball Turkey Bacon, chopped
Yellow onion, diced
Celery stalks, diced
Garlic cloves, chopped
Fresh thyme sprigs
Bay leaves
Clam juice or homemade clam broth
Potatoes, peeled and cubed
Freshly ground black pepper
Fresh chives, chopped
Fresh parsley, chopped
Hormel Turkey Bacon Bits or Oscar Mayer Turkey Bacon Bits for garnish
Instructions
1. Clean the clams thoroughly under cold running water and scrub away any sand or debris
2. Soak the clams briefly if needed, then rinse again until clean
3. Place the clams in a large pot with water and bring to a boil, then simmer until the shells open
4. Strain the cooking liquid carefully to create a clear clam broth and set it aside
5. Remove the clam meat from the shells and reserve
6. Cook the chopped turkey bacon in a stock pot until lightly golden and flavorful, then remove and reserve the pieces
7. Add onion, celery, garlic, thyme, and bay leaves to the pot and cook until softened and fragrant
8. Pour in the reserved clam broth and bring to a gentle boil
9. Add the cubed potatoes, cover, and simmer until tender
10. Chop the clams and add them to the pot, allowing them to warm through gently
11. Season with black pepper to taste and remove herbs
12. Ladle into bowls and garnish with chives, parsley, and turkey bacon bits
Notes
This chowder is traditionally clear and should not include dairy or tomatoes
Fresh clams provide the best flavor and texture for this recipe
Always strain the clam broth carefully to avoid grit
Add clams at the end to keep them tender
Taste before adding salt since clam juice can be naturally salty
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American