Rhode Island Clam Chowder
Rhode Island Clam Chowder is a clear-broth soup that highlights fresh clams and simple ingredients. It's a lighter alternative to other chowders, rich in flavor and rooted in New England's culinary tradition.
Ingredients
- Fresh Clams: 2 pounds (usually quahogs or littlenecks)
- Potatoes: 2 medium Yukon gold or russet potatoes, peeled and diced
- Onions: 1 medium onion, finely chopped
- Celery: 2 stalks of celery, finely chopped
- Salt Pork or Bacon: 4 ounces, diced
- Fresh Herbs: 2 teaspoons fresh thyme (or 1 teaspoon dried, plus 2 tablespoons fresh parsley, chopped)
- Clam Juice or Broth: 4 cups (from steaming the clams, or store-bought)
- Water: 2 cups (or enough to cover the clams in the pot)
- Salt and Pepper: To taste
Optional Ingredients for Variation
- Garlic: 2 cloves,
- Carrots: 1 medium carrot ,peeled and finely chopped
- Leeks: 1 leek (white and light green parts only, thinly sliced)
- Cream or Milk: ½ cup (optional, for a richer texture)
Instructions
Prepping the Clams
- Cleaning: Rinse the clams under cold water, scrubbing off any sand or grit.
- Purging: Soak the clams in salted water for 20 minutes to purge any sand from inside the shells.
- Cooking the Clams: Steam the clams in a large pot with a bit of water or white wine until they just open, then remove from heat.
Preparing the Base (Broth)
- Sautéing Aromatics: Start by rendering the salt pork or bacon in a large pot until crispy, then remove and set aside. In the rendered fat, sauté onions and celery until translucent.
- Adding the Liquid: Pour in clam juice and bring to a gentle simmer, scraping up any browned bits from the bottom of the pot for extra flavor.
Chopping and Prepping Vegetables
- Potatoes: Peel and dice into small, even pieces to ensure they cook evenly.
- Other Vegetables: If using carrots or leeks, chop them finely and add to the sautéed onions and celery.
Step-by-Step Cooking Instructions
- Cook the Potatoes: Add diced potatoes to the simmering broth and cook until tender, about 10-15 minutes.
- Add Clams: Once potatoes are cooked, add the chopped clam meat and any juices that accumulated in the bowl.
- Simmer Gently: Continue to simmer the chowder for another 10 minutes to allow the flavors to meld.