Rhode Island Clam Chowder

1. 1
   prep · ~10 min

   Steam the clams open.

   1.Scrub the clams under cold running water to remove sand and grit.

   2.Place clams in a large stockpot with 3 cups water over high heat.

   3.Cover and steam until shells open wide, shaking the pot once or twice (8–10 minutes).

   4.Discard any clams that stay shut and transfer opened ones to a colander set over a bowl.

   TIPShake the pot gently mid-steam so the clams open evenly — don't force them.
2. 2
   prep · ~8 min

   Strain the clam broth and chop the clams.

   1.Line a fine mesh strainer with cheesecloth or paper towel and strain the steaming liquid into a bowl to remove grit.

   2.When the clams are cool enough, pull the meat from the shells and discard shells.

   3.Roughly chop the clam meat into small pieces and set aside.

   TIPPour the strained broth slowly — the fine grit sinks to the bottom. Leave the last tablespoon in the pot.
3. 3
   saute · ~7 min

   Render the salt pork.

   1.Rinse the salt pork under cold water to remove excess surface salt, then pat dry and dice small.

   2.Sauté the diced salt pork in the cleaned stockpot over medium heat until golden and most of the fat renders (5–7 minutes).

   3.Remove the crisp bits with a slotted spoon and set aside for garnish.

   TIPKeep the heat moderate — you want to coax out the fat without scorching the pork bits.
4. 4
   saute · ~6 min

   Cook the aromatics in the rendered fat.

   1.Add the diced onion and celery to the pot with the rendered fat.

   2.Sauté over medium heat until softened and translucent, scraping any browned bits from the bottom (5–6 minutes).
5. 5
   simmer · ~15 min

   Simmer the potatoes in clam broth.

   1.Pour the reserved clam broth into the pot with the aromatics.

   2.Add the cubed potatoes, bay leaf, and fresh thyme sprigs. Bring to a boil.

   3.Reduce heat and simmer, partially covered, until potatoes are tender but hold their shape (12–15 minutes).

   TIPCut potatoes in uniform small cubes so they cook evenly — test with a fork for tenderness.
6. 6
   simmer · ~3 min

   Fold in the chopped clams.

   1.Fish out the bay leaf and thyme stems from the pot and discard.

   2.Add the chopped clams to the pot and heat through gently (2–3 minutes). Do not boil.

   3.Season with a pinch of black pepper. Taste and add a pinch of salt only if needed.

   TIPClams become rubbery if boiled — keep the broth just under a simmer once they're in.
7. 7
   serve · ~2 min

   Serve the clear chowder hot.

   1.Ladle the chowder into bowls while steaming hot.

   2.Top each bowl with the reserved salt pork cracklings.

   3.Add a small pat of butter, a squeeze of lemon juice, and a sprinkle of parsley.

   TIPThe butter melts into an almost creamy slick — stir it in at the table for the best mouthfeel.

Cuisines we love