Rhode Island Clam Chowder(6 Servings)
Rhode Island Clam Chowder is a refreshing, cool soup featuring delicate flavors of fresh clams, cucumbers, and shrimp, combined with creamy elements and herbs. Its blushing pink hue and subtle taste make it perfect for summer gatherings or anyone seeking a light, sophisticated starter that pleases the palate.
Ingredients
Instructions
- Dice the cucumbers into 1/4-inch pieces and degorge by sprinkling with salt, then blot on paper towels.
- Mix stock, tomato juice, yoghurt, garlic, salt, and pepper in a bowl.
- Beat with a fork until smooth.
- Drain the cucumbers and add them to the mixture.
- Add the shrimp and chill the soup.
- Garnish with egg and mint or parsley just before serving.
Tips & Substitutions
For added depth, consider using homemade clam stock instead of water. If you don’t have fresh beet greens, spinach or kale can work as substitutes. For a creamier texture, you can increase the heavy cream or use a combination of cream and plain yogurt. Adjust the seasoning based on your preference and the saltiness of the salt pork.
Serving Suggestions
Serve chilled with a garnish of chopped boiled eggs and a sprinkle of fresh parsley or mint for added freshness. This chowder pairs beautifully with crusty bread or a light salad. Consider serving it alongside a refreshing cucumber salad or even alongside dishes like Chicken Breasts And Rice for a more substantial meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling to maintain the creaminess. If the chowder thickens upon refrigeration, add a splash of milk or cream when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Rhode Island Clam Chowder(6 Servings) contains roughly 105 calories, with 2g protein, 19g carbohydrates, and 3g fat.
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 canned clams instead of fresh?
Yes, you can substitute canned clams for fresh ones in this recipe. Just drain them and add them towards the end of the cooking process to prevent them from becoming rubbery. Adjust the seasoning accordingly since canned clams may already be salted.
How can I make this chowder vegetarian?
To make a vegetarian version, omit the salt pork and shrimp. Replace the chicken stock with vegetable stock and add more vegetables like diced potatoes, carrots, and celery to enhance the flavor. You can also add beans for protein.
What can I do if the chowder is too thick?
If your chowder turns out too thick, simply stir in a bit more milk or broth until you reach your desired consistency. This will also help to keep the flavors balanced while ensuring a creamy texture.
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).