Clam

Lil Rhodey Chowdah

by:
February 28, 2012
4 Ratings
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
Ingredients
  • 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
Directions
  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 https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect

13 Reviews

Chimes July 6, 2020
I found this recipe because I'm looking to get more iron in my diet, and for some reason clams have tons of iron. I never cooked with them before and just made this soup for lunch, it's simple and quick to make and tastes briny-tart-smokey, which is not a combo I was familiar with, but which is extremely tasty. I only made a bowl for myself and my husband tried it and is already asking when I will make some for him. Thank you for sharing this!
 
Author Comment
aargersi July 6, 2020
I’m so pleased you liked it! I kind of forgot about this recipe, now I’ll add it back in to my rotation as well!
 
MP January 22, 2016
This is a fantastic, fresh (or at least it was new to me) take on clam chowder. The smoked clams add amazing flavor. I have made this several times and keep coming back to it. Thanks!
 
Author Comment
aargersi January 22, 2016
Why thank you! I am so glad you like it!!!
 
Sagegreen January 29, 2013
Yum!!!
 
elltea March 3, 2012
Rhode Island style is the best -- so fresh and briny! Thank you for posting this!
 
lapadia February 29, 2012
Love your clear broth version and love the recipe name, too!!
 
Bevi February 29, 2012
Our daughter went to URI - am very familiar with this version!
 
hardlikearmour February 28, 2012
Gorgeous photo! What a great take on clam chowder.
 
Beautiful, M. February 28, 2012
I lived in RI for 10 years- love this version of clam chowder! I have not had it with smoked clams but makes a lot of sense. And of course, some RI clambakes on the side?
 
Author Comment
aargersi February 28, 2012
absolutely! and a beeah (beer)
 
ellenl February 28, 2012
This sounds SO good! And pretty healthy too (as chowders go). Thanks.
 
Angelique N. February 28, 2012
Sounds super yummy - can't wait to try it out!