Lil Rhodey Chowdah

February 28, 2012
Author Notes

In the Great Clam Chowder Debate people always ask which you prefer - Manhattan or New England - Tomato or Cream? Well there is a third choice - Rhode Island Clam Chowdah which is made with a clear broth, onions and potatoes and often bacon. In this case I let the smoke from the clams themselves stand in for the bacon, and added a bright note of herb and citrus. This recipe whips up in no time, I made and wrote it for a single bowl and ate it for lunch - it is easily scaled up according to your needs —aargersi

  • Serves 1 bowl
  • 1 - 3 ounces can smoked baby clams
  • 1/4 cup diced yellow onion
  • 1 clove garlic - minced
  • 8 ounces clam juice (I got Bar Harbor - their products are great)
  • 1/4 cup water
  • 1/2 cup diced red potato
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced fresh chives
  • ground pepper
  • a little squeeze of lemon
  • 1 tablespoon unsalted butter
In This Recipe
  1. Drain most of the oil off of the clams
  2. Melt the butter in a saucepan over medium heat. Add the onions and stir until they just start to sweat, then add the garlic and sweat that too - you don't want them to brown.
  3. Add the clam juice, water and potatoes and bring to a simmer. Add a bit of pepper. Simmer for about 15-20 minutes until the potatoes are tender. Add in the clams, heat through and turn off the heat.
  4. Stir in the herbs and lemon and serve. Lunch! Soup's on!

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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage