Clam Chowder From Rhode Island
A hearty Rhode Island clam chowder featuring salty pork, tender potatoes, and fresh clams, perfect for comforting meals and seafood lovers alike.
Ingredients
Instructions
- Render the salt pork in a large pot and add chopped onions; cook until the onions are clear.
- Add diced potatoes and minced clams to the pot.
- Cover with water and cook until the potatoes are tender.
- Add milk if desired for creaminess before serving.
Tips & Substitutions
For a more robust flavor, consider using diced pancetta instead of salt pork. If quahogs are unavailable, canned clams can work in a pinch, though fresh is always best. For added depth, try incorporating a bay leaf during cooking, and don’t forget to adjust seasoning to taste. Serve with crusty bread for a complete meal, much like you'd find in classic American recipes.
Serving Suggestions
Serve the clam chowder hot, garnished with fresh parsley or chives for a pop of color. It pairs wonderfully with a side of crusty bread or a simple salad. For a heartier meal, consider serving it alongside Breakfast Squares or a light seafood dish to complement the flavors.
Storage & Reheating
To store leftovers, let the clam chowder cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of milk if needed to restore creaminess. Avoid boiling, as it can curdle the milk.
Nutrition & Diet Analysis (per serving)
Each serving of Clam Chowder From Rhode Island contains roughly 300 calories, with 4g protein, 23g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of clams for this recipe?
Yes, you can substitute other types of clams such as littlenecks or cherrystones if quahogs are not available. Keep in mind that different clams have varying flavors and textures, so adjust your cooking time accordingly to ensure they are tender.
Is there a way to make this chowder lighter?
Absolutely! To lighten the chowder, you can use half-and-half or low-fat milk instead of whole milk. Additionally, you can reduce the amount of salt pork or use turkey bacon for a healthier alternative while still maintaining some of the smoky flavor.
What can I do if my chowder is too thick?
If your chowder ends up being too thick, simply add more water or broth a little at a time until you reach your desired consistency. Stir well to combine, and if you added any additional liquid, taste and adjust seasoning as necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).