Recipes
Rhode Island Clam Chowder
A clear, light broth allows the briny flavors of these hefty shellfish to shine.
- Serves
4
- Time
1 hour 10 minutes
A true taste of the sea, this Rhode Island chowder is made with a clear, light broth that lets the briny flavor of clams shine. For the best value and yield, look for very fresh, medium to large hard-shell clams (known as quahogs in New England). The hefty clam bellies enrich the soup, and when cooked gently and chopped, the tougher, muscley bits lend the dish a pleasant, chewy texture.
Ingredients
- Kosher salt
- 4 lb. cherrystone clams (about 20 large)
- 4 garlic cloves, thinly sliced
- 2 Tbsp. extra-virgin olive oil
- 2 large celery stalks, finely chopped
- 2 medium russet potatoes, cut into ⅓-in. cubes
- 1 large yellow onion, finely chopped
- 1 bay leaf
- 2 Tbsp. finely chopped parsley, plus more for serving
- 1 Tbsp. finely chopped dill
- Freshly ground black pepper
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Instructions
Step 1
Purge the clams: Fill a large bowl with generously salted cold water, add the clams, and set aside for 15 minutes.
Step 2
Transfer the clams to a large pot, leaving any grit behind in the bowl. Rinse the bowl. Add the garlic and 2 cups of cold water to the pot, cover, and turn the heat to high. Steam until the clams begin to open, 3–6 minutes (start checking after 3). Using tongs, transfer each open clam to the clean bowl, allowing up to 15 minutes for all of the clams to open; discard any that remain shut. Place a fine-mesh sieve over a second large bowl, strain the cooking liquid, and add enough water to bring the liquid to about 8 cups; set aside. Rinse and dry the pot and return it to the stove.
Step 3
Turn the heat to medium and add the oil, celery, potatoes, onion, and bay leaf. Cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Stir in the parsley and dill and cook for about 2 minutes. Add the reserved cooking liquid and bring to a boil over high, then turn the heat to medium and continue cooking until the vegetables are tender and the broth has reduced slightly, about 20 minutes more.
Step 4
Meanwhile, pull the clams from their shells (add any accumulated juices to the pot) and chop them into ½-inch pieces.
Step 5
Just before serving, add the clams to the broth. Season to taste with salt. Ladle the chowder into bowls and sprinkle with parsley and black pepper.
- Purge the clams: Fill a large bowl with generously salted cold water, add the clams, and set aside for 15 minutes.
- Transfer the clams to a large pot, leaving any grit behind in the bowl. Rinse the bowl. Add the garlic and 2 cups of cold water to the pot, cover, and turn the heat to high. Steam until the clams begin to open, 3–6 minutes (start checking after 3). Using tongs, transfer each open clam to the clean bowl, allowing up to 15 minutes for all of the clams to open; discard any that remain shut. Place a fine-mesh sieve over a second large bowl, strain the cooking liquid, and add enough water to bring the liquid to about 8 cups; set aside. Rinse and dry the pot and return it to the stove.
- Turn the heat to medium and add the oil, celery, potatoes, onion, and bay leaf. Cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Stir in the parsley and dill and cook for about 2 minutes. Add the reserved cooking liquid and bring to a boil over high, then turn the heat to medium and continue cooking until the vegetables are tender and the broth has reduced slightly, about 20 minutes more.
- Meanwhile, pull the clams from their shells (add any accumulated juices to the pot) and chop them into ½-inch pieces.
- Just before serving, add the clams to the broth. Season to taste with salt. Ladle the chowder into bowls and sprinkle with parsley and black pepper.
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