As many of you know, Brandon and I lived in Rhode Island for an entire 13 months (record-breaking, I know!). In honor of this beautiful, tiny little ocean state, I’m writing a post on Rhode Island clam chowder. Thank you to my wonderful mom, Nancy for making the chowder featured in this post!
Clam chowder is such a delicious and versatile food with different claims to fame in different regions throughout the northeast. It has several appetizing rivals… New England clam chowder is known for having creamy, white broth, while Manhattan clam chowder is known for its component of tomatoes and red broth. Rhode Island clam chowder is known for having clear broth and absence of milk or cream. Rhode Island clam chowder is also known for using quahogs as their clam species in the recipe.
Now let’s get cooking!
- 1 pound of shucked clams (you want these to be extremely fresh)
- 3 cups clam juice
- 3 cups chicken stock
- 1 cup chopped sweet onion
- 1/4 cup butter
- 3 large stalks celery, chopped
- 4 large red potatoes (diced)
- 2 Tbsp ground black pepper
- 1 tsp salt
- 1 tsp cayenne pepper
- 4 drops hot sauce
- 1/4 cup chopped fresh parsley for garnish
Scrub your clams until clean, then steam until shells open and set aside to shuck.
Add the shucked clams, chicken stock, and clam juice to a simmer in a large pot. Reduce to medium-low heat and simmer for approximately 15 minutes.
Melt butter in a large skillet over medium heat. Once butter has melted, stir in your onion and celery and continue to cook until the vegetables are tender.
Once the celery and onion mixture is tender, add this and the potatoes to the pot with your clams. Add seasoning and hot sauce and simmer for an additional 20 minutes.
Transfer to serving bowls and garnish with chopped parsley.