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Rhode Island Clam Chowder
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Clear Clam and Potato Soup: A delicate broth that highlights the natural flavors of fresh clams and potatoes.
Ingredients:
  • 1 pound shucked clams
  • 3 cups clam juice
  • 3 cups chicken stock
  • 0.25 cup butter
  • 2 onions, diced
  • 2 large stalks celery, chopped, with leaves
  • 1 (15 ounce) can fingerling potatoes, drained and quartered
  • 3 tablespoons dried dill weed
  • 2 tablespoons ground black pepper
  • 1 pinch cayenne pepper
  • 2 drops hot pepper sauce (such as Tabasco®), or to taste
  • 0.25 cup chopped fresh parsley
Instructions:
  • In a large pot over medium-high heat, gently simmer shucked clams, clam juice, and chicken stock. Lower the heat to medium-low and continue to simmer for 15 minutes.
  • In a large skillet over medium heat, melt butter and sauté onion and celery until tender. Add the onion mixture and potatoes to the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer for an additional 15 minutes. Serve sprinkled with parsley.

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