Rhode Island Clam Chowder
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 434, total fat 23 G., saturated fats 9 G., proteins 21 G., carbohydrates 37 G., fiber 3 G., cholesterol 65 mg, sodium 858 mg, sugar 2 G.
Calories 434, total fat 23 G., saturated fats 9 G., proteins 21 G., carbohydrates 37 G., fiber 3 G., cholesterol 65 mg, sodium 858 mg, sugar 2 G.
This clam chowder was first prepared on the southern coast of Rhode Island, where it quickly became a local specialty. It differs from the creamy New England chowder and tomato-based Manhattan chowder in its clearer broth. Its main ingredients are potatoes, bits of fried bacon, and tender clams. Sprinkle with fresh herbs and enjoy the magnificent aroma and flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 quahog clams (about 200g), washed thoroughly
- 1 piece of bacon (140 g), cut into 1 cm pieces.
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, thinly sliced
- 700 g potatoes, peeled and cut into 1 cm cubes.
- 1 teaspoon Worcestershire sauce
- Freshly ground white pepper
- Chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: mollusks, potato, celery, bacon, white peppercorns
Cooking the dish according to the recipe:
- Rinse the clams several times under cold running water. Transfer to a large saucepan and add 3.5 cups of water. Bring to a boil over medium heat, then cover and cook until the shells open, about 8 minutes. Transfer them with a slotted spoon to a deep bowl; cover with plastic wrap to prevent them from drying out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe the saucepan dry, then pour the strained broth back into the saucepan.
- Meanwhile, place the bacon in a large skillet and cover with water to a depth of about 2 inches. Bring to a boil over medium heat and cook for 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon of butter and cook until the bacon begins to brown, about 5 minutes. Transfer the bacon to the pan with the broth. Wipe out the skillet. Add the remaining 1 tablespoon of butter, onion, and celery and cook over medium heat until the onion is translucent, about 6 minutes.
- Add the onion and celery mixture to the broth along with the potatoes. Bring to a boil over medium heat and simmer until the potatoes are tender, 10-12 minutes. Remove from heat. Stir in the Worcestershire sauce and 1/2 teaspoon of white pepper.
- While the potatoes are boiling, remove the clams from their shells and chop finely. Add the clams to the soup and heat through for 1 minute. Ladle the soup into bowls and garnish with chopped parsley.
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