Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.



Ingredient Checklist


Instructions Checklist
  • Bring 8 cups water to a boil in a large pot. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes and discard any chowder clams that have not opened after 6 minutes and quahogs after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 5 cups. Remove clams from shells; roughly chop clams.

  • Cook bacon in a medium pot over medium-high heat until crisp. Transfer to a paper-towel-lined plate. Add bacon fat or oil to fat in pot, and reduce heat to medium. Add onion and leek, and saute until softened, about 8 minutes.

  • Add wine, and bring to a boil, scraping up browned bits. Add potatoes and reserved clam broth. Bring to a simmer, and cook until potatoes are tender. Stir in clams, and season with salt. Serve immediately with crumbled bacon and basil.

Reviews (2)

17 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
I actually made this recipe and it was delicious. For me, this was a revelation. Clam chowder with a clear broth? Absolutely wonderful. I couldn't give half a hoot what the purists say, this was a great recipe that allowed the flavor of the clams to shine. I don't think I will be adding cream or tomato to my clam chowder ever again.
Rating: Unrated
You do a grave disservice to Rhode Island Clam Chowder when you muck it up with basel. It's bad enough that there are restaurants in RI with 'chefs' who think they can make RI Chowder any way they want, but true RIers know that the spices in RI Clam Chowder are limited to salt and pepper. Adding basel, parsley, thyme, or, God forbid, putting chopped celery in it changes it from clam chowder to clam soup - something that is totally unappealing.