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Rhode Island Clam Chowder

  • 30m Prep Time
  • 40m Cook Time
  • 1h 10mReady In

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  • Cuisine : American
  • Course : Soup

About 8 cups; 4 to 5 servings If using larger, chowder-sized quahog clams, chop the meat finely.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams
  • 2 cups water
  • 4 ounces salt pork or bacon, diced
  • 2 onions, chopped
  • 1 large celery rib, diced
  • (2 tablespoons tomato paste)
  • 1
    • 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
    • 1 small onion, thinly sliced
    • 1 large leek, halved lengthwise, well cleaned, and sliced
    • (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
    • (4 ounces cremini mushrooms, sliced)
    • (1 to 2 garlic cloves, smashed)
    • (1 cup dry white wine)
    • (4 thin slices lemon)
    • 4 sprigs parsley
    • 3 sprigs thyme
    • 1 bay leaf
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
    2. Add: Cold water to cover
    3. Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
  • 1 pound russet potatoes, cut into ½-inch pieces
  • ½ teaspoon black pepper
  • 2 tablespoons chopped parsley

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams
  • 2 cups water
  • 4 ounces salt pork or bacon, diced
  • 2 onions, chopped
  • 1 large celery rib, diced
  • (2 tablespoons tomato paste)
  • 1 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
  • 1 pound russet potatoes, cut into ½-inch pieces
  • ½ teaspoon black pepper
  • 2 tablespoons chopped parsley

Let's Cook

  1. Step 1.

    Scrub: 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams

  2. Step 2.

    Place the clams in a large soup pot and add: 2 cups water

  3. Step 3.

    Cover and steam over high heat until the clams open, 5 to 10 minutes. Transfer the clams to a bowl, discarding any that do not open (reserve the cooking liquid). Remove the clams from their shells, holding them over the bowl to catch any juices. Coarsely chop the clams and set aside. Line a fine-mesh sieve with several layers of cheesecloth and strain the cooking liquid from the pot and any juices from the bowl into a measuring cup. You should have about 4 cups; if there is less, add water, or more of the stock called for below.

  4. Step 4.

    Add to a soup pot over medium heat: 4 ounces salt pork or bacon, diced

  5. Step 5.

    Cook, stirring occasionally, until browned and crispy. Using a slotted spoon, transfer the pork to paper towels to drain. Add to the pot: 2 onions, chopped; 1 large celery rib, diced

  6. Step 6.

    Cook, stirring, until tender but not browned, 6 to 8 minutes. If desired, stir in: (2 tablespoons tomato paste)

  7. Step 7.

    Stir in the reserved cooking liquid along with: 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock

  8. Step 8.

    Bring to a boil. Stir in: 1 pound russet potatoes, cut into ½-inch pieces

  9. Step 9.

    Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes. Stir in the chopped clams and reserved pork. Season with: ½ teaspoon black pepper; 2 tablespoons chopped parsley

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