{"id":27447,"date":"2024-02-28T09:28:53","date_gmt":"2024-02-28T14:28:53","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=27447"},"modified":"2025-03-31T13:01:05","modified_gmt":"2025-03-31T17:01:05","slug":"rhode-island-clam-chowder","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/rhode-island-clam-chowder\/","title":{"rendered":"Rhode Island Clam Chowder (Clear Broth Chowder)"},"content":{"rendered":"\n

Have you ever heard of Rhode Island Clam Chowder<\/strong>? This clear broth clam chowder has no cream or milk<\/strong>, and is a lighter clam chowder than other versions. It’s so simple and easy to make in only 30 minutes<\/strong>, especially because this version uses canned clams<\/strong> (but feel free to use fresh if you want!). <\/em><\/p>\n\n\n\n

\"Overhead<\/figure>\n\n\n\n

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it)<\/em>, but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)<\/em>? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness)<\/em>. <\/p>\n\n\n\n

Rhode Island has so many unique cuisines specific to the area. From bakery pizza<\/a> (which honestly I just don’t get)<\/em> to stuffies<\/a> to clamcakes<\/a> and coffee milk<\/a>, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area. Having lived here for three years now, I think it’s about time I shared a Rhode Island recipe with you all.<\/p>\n\n\n\n

And yes, before you come at me with pitchforks, I DO use canned clams here. They are accessible in all parts of the country, inexpensive, and oh so much easier to work with than fresh! But you can use fresh if you want (more on that below)<\/em>. Just don’t get snooty about it in the comments, ok?<\/p>\n\n\n\n

Let’s get to it – you’ll love this easy one-pot 30 minute Rhode Island clam chowder recipe!<\/p>\n\n\n\n

Why use canned clams for chowder instead of fresh<\/h2>\n\n\n\n

Cooking with fresh clams can be a fun and satisfying experience if you’re into that kind of thing! But with fresh clams, you have to clean them SUPER well (otherwise you may end up with a mouthful of sand)<\/em>, steam them, sort through to discard any that aren’t good, remove them from the shells, discard the shells, and strain the broth. It’s a whole process.<\/p>\n\n\n\n

If that sounds interesting to you – go for it! Here’s a great tutorial on how to prepare fresh clams<\/a>. Fresh clams can result in more meaty, large bites, as well as a more briny, fresh flavor. Quahogs are traditionally used for Rhode Island clam chowder.<\/p>\n\n\n\n

HOWEVER. Canned clams also have great flavor and are infinitely easy to work with. They are packed in clam juice, which you simply drain out to use as the chowder base. Then you just toss the clams right into the chowder – they’re already cooked from the canning process, so you just add them in at the end to warm up.<\/p>\n\n\n\n

If you don’t live along a coast, fresh clams can be hard to come by. So I hope this recipe works well for people who want a taste of New England but don’t have access to fresh clams (which, unless you harvest them yourself, can also be very pricey compared to canned!)<\/em>.<\/p>\n\n\n\n

Which canned clams (and clam juice) <\/em>are best? <\/h2>\n\n\n\n

Ideally, I recommend using Bar Harbor Whole Clams<\/a> or chopped clams<\/a>. They come from Maine, and they are packed without any preservatives.<\/p>\n\n\n\n

My store was out of the Bar Harbor brand, so I used Bumblebee Whole Baby Clams<\/a>, which are widely accessible. These worked great. The clams were very tiny, and I wished they were a little meatier. But they were super clean (no sand)<\/em> and everything tasted great!<\/p>\n\n\n\n

Another solid brand is Snow’s<\/a>.<\/p>\n\n\n\n

Be sure to buy whole clams or chopped clams – minced will be too small to hold up in a chowder. Can sizes vary – you’ll need approximately 20 oz. of clams, which is 2-3 cans depending on size.<\/p>\n\n\n\n

As for the clam juice (which is used to supplement the juice in the cans for the base of the soup, like a broth)<\/em>, Bar Harbor and Snow’s both make a good jarred clam juice.<\/p>\n\n\n\n

Ingredients and Substitutions<\/h2>\n\n\n\n