Rhode Island Clam Chowder Recipe

Even in rhode island it s often served alongside the more familiar new england and sometimes manhattan chowders. Transfer to a large pot and add 3 1 2 cups water. Bring to a simmer over medium heat then cover and cook until the clams open about 8 minutes.

Olivia Luz

Rinse the clams several times under cold running water. Bring the shucked clams clam juice and chicken stock to a simmer in a large pot over medium high heat. A true taste of the sea rhode island style clam chowder is made with a clear light broth that lets the flavor of fresh clams shine through. To savor the ocean state s take on clear broth clam chowder visit matunuck oyster bar overlooking the eddies of potter pond in south kingstown. Clear clam chowder originated along the southern coast of rhode island where it is a local delicacy much to be preferred over the creamier version of boston to the north and the to them criminally tomato hued style served in manhattan to the south and west eating it recalls the feeling of pulling into block island after a long day at sea scented with salt spray and sliding into a clean.

Reduce heat to medium low and simmer 15 minutes. For the best value and yield look for very fresh. Rhode island clear broth clam chowder. It s the true seafood lover s clam chowder containing neither dairy nor tomatoes to mask the fresh sea flavors. No wonder rhode islanders prefer clear broth over cream at every turn they re surrounded by saltwater.

This thin clear broth chowder is the least common style. This thin clear broth chowder is the least common style. Reduce heat to medium low and simmer 15 minutes. Rinse the clams several times under cold running water.