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A delightful clear broth chowder from the Ocean State, packed with tender clams, potatoes, and savory salt pork. This classic soup is lighter than its creamy New England cousin but just as flavorful and comforting.
Render the Salt Pork
Sauté the Aromatics
Simmer the Potatoes
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A delightful clear broth chowder from the Ocean State, packed with tender clams, potatoes, and savory salt pork. This classic soup is lighter than its creamy New England cousin but just as flavorful and comforting.
This new_england recipe takes 45 minutes to prepare and yields 4 servings. At 550.59 calories per serving with 21.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish the Chowder
Season and Serve
Add one bay leaf to the pot along with the potatoes for a deeper, more aromatic flavor. Be sure to remove it before serving.
For a touch of sweetness and texture, add 1 cup of fresh or frozen corn kernels during the last 5 minutes of the potato simmering time.
If you can't find salt pork, you can substitute it with 4-5 slices of thick-cut bacon, diced.
Add 1/4 teaspoon of red pepper flakes along with the onions and celery for a subtle background heat.
Clams are an excellent source of high-quality, lean protein, which is essential for building and repairing muscles and tissues.
A single serving provides a significant amount of iron, a mineral crucial for creating red blood cells that carry oxygen throughout the body, helping to prevent anemia and boost energy levels.
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function, DNA synthesis, and the formation of red blood cells.
The potatoes in this chowder are a good source of potassium, an electrolyte that helps regulate fluid balance, muscle contractions, and nerve signals, and can help manage blood pressure.
Rhode Island clam chowder has a clear broth. New England clam chowder is thick and cream-based. Manhattan clam chowder has a red, tomato-based broth.
It can be part of a balanced diet. It's lighter than cream-based chowders and provides lean protein, vitamins, and minerals from the clams. However, it is high in sodium due to the salt pork and clam juice, so it should be consumed in moderation, especially by those monitoring their sodium intake.
A 1.5-cup serving of this Rhode Island Clam Chowder contains approximately 350-450 calories, depending on the exact ingredients used, particularly the fat content of the salt pork.
Absolutely! Using fresh clams will provide the best flavor. You'll need about 2-3 dozen littleneck or cherrystone clams. Steam them in a pot with a little water until they open, then chop the meat and strain the resulting broth to use in the chowder.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat until hot. Avoid boiling, as it can make the clams tough.
Yes, this recipe is naturally gluten-free. Just be sure to serve it with gluten-free crackers instead of traditional oyster crackers.