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Rhode Island Clam Chowder

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Recipe photo courtesy of Katherine Wolkoff

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

Source: Martha Stewart Living, June 2012
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
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  • Turmid Sternly
    30 MAY, 2014
    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.
    Reply
  • Swamp Yankee
    15 NOV, 2013
    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.
    Reply

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