Rhode Island Clam Chowder
The clear-broth chowder of Rhode Island, with no cream and no tomato, so the clam liquor carries the whole dish. Salt pork, potatoes, and onion are the only other substantial things in the pot.
- Prep25 min
- Cook40 min
- Total1 h 5 min
- Serves6
AI-generated illustration
Contains:meatshellfish
Ingredients
Method
- Discard any clams whose shells are cracked or that stay open when tapped, since those are dead and not safe to cook.
- Bring the water to a boil in a large pot, add the clams, cover, and steam just until they open, 6 to 8 minutes, pulling them out as they do so they do not toughen; throw away any that stay shut.
- Strain the clam broth through a coffee filter or several layers of cheesecloth to catch the grit, and reserve it; pull the clams from their shells and chop them coarsely.
- Render the salt pork in the empty pot over medium heat until the bits are crisp and golden, about 8 minutes, then add the onions and celery and cook until soft, about 8 minutes.
- Pour in the strained clam broth with the potatoes, thyme sprigs, bay leaf, and black pepper, and simmer until the potatoes are tender and beginning to break at the edges, about 15 minutes.
- Return the chopped clams and heat them through for 2 minutes only, then remove the thyme and bay leaf and finish with the parsley.
- Taste before adding any salt; between the clam broth and the salt pork the chowder is usually seasoned already.
Notes
- Long-cooked clams turn to rubber. Everything else should be finished before they go back into the pot.
