Save Recipe Print
Rhode Island Style Clam Chowder
Total:
56 min
Active:
20 min
Yield:
6 servings, serving size 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy
Total:
56 min
Active:
20 min
Yield:
6 servings, serving size 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper. 

Cook's Note

Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed. Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

food-warnings:recipe-analysis-note

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Quinoa Corn Chowder

Recipe courtesy of Trisha Yearwood

Spaghetti with Clams

Recipe courtesy of Giada De Laurentiis

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Recipe courtesy of Tyler Florence

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Rhode Island Clam Chowder

Recipe courtesy of Food Network Kitchen

Rhode Island Clam Chowder

Recipe courtesy of Guy Fieri

Rhode Island Chowder

Recipe courtesy of Domenic Bitto

Rhode Island Quahog Chowder

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.