Rhode Island Clam (Quahog) Chowder
A hearty New England clam chowder featuring tender quahogs, salty pork, and creamy milk, perfect for warming up on cold days and enjoyed by seafood lovers.
Ingredients
Instructions
- Cook the salt pork until rendered and crispy, then remove and set aside.
- Add chopped onions to the pork drippings and cook until translucent.
- Add cubed potatoes and cook until tender.
- Pour in the clams and their liquid, bringing the mixture to a simmer.
- Add rich milk and season with pepper.
- Optionally, mix flour and water to create a slurry and add to thicken the chowder before serving.
- Serve hot, garnished if desired.
Tips & Substitutions
For a richer flavor, consider using smoked salt pork or adding a dash of Worcestershire sauce. If quahogs are unavailable, substitute with canned clams; just be sure to adjust the liquid accordingly. You can also enhance the chowder with herbs like thyme or parsley for added freshness. If you prefer a thicker consistency, mix flour and water to create a slurry before adding it to the chowder.
Serving Suggestions
Serve the chowder hot, garnished with crispy bacon or fresh herbs for added texture and flavor. It pairs beautifully with crusty bread or a light salad for a complete meal. For a delightful side, consider pairing it with a simple green salad or even Pork Chops And Peach Sauce for a comforting dinner.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much while cooling, add a splash of milk or water to restore the desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhode Island Clam (Quahog) Chowder contains roughly 4718 calories, with 37g protein, 338g carbohydrates, and 358g fat. It is an excellent source of vitamin C (140% of the Daily Value), dietary fiber (108% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 628mg 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 chowder?
Yes, you can use other types of clams such as littlenecks or cherrystones, but keep in mind that quahogs are traditional and offer a heartier texture. If using canned clams, ensure to drain them and reserve the liquid to use in the chowder.
How can I make this chowder dairy-free?
To make a dairy-free version, substitute the rich milk with a plant-based alternative like coconut milk or almond milk. You may need to adjust the seasoning to balance the flavors, as plant-based milks can vary in sweetness and creaminess.
Is there a way to make this chowder spicier?
Absolutely! For a spicy kick, add diced jalapeños or a sprinkle of red pepper flakes while cooking the onions. You can also stir in hot sauce just before serving to adjust the heat to your liking.
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).