Rhode Island Style Clam Chowder

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Very tasty. My wife can't tolerate milk products and we are not fond of Manhattan chowder so this is a great substitute. As one of the cooks said, it tastes better the second time around. And I used bacon rather than Canadian bacon-sprinkle at the end.

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I received "The Food You Can Crave" as a gift a month ago. I have tried to make at least one recipe from it each week and this is the first recipe neither my husband nor I liked. It was bland! I used additional clam juice instead of all water and it was still bland. I almost never salt my food -- this required salting!! I had some smoked bacon left over from another recipe, that added good flavor. If I make it again, I will probably use center cut bacon instead of Canadian Bacon.

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This was a delicious and easy weeknight dinner. I am gluten and dairy intolerant, so New England chowder is out for me, but I think I like this even better than creamy chowder! It's much less heavy and has a cleaner, sweeter clam flavor. I used Irish style bacon which is sort of halfway between traditional bacon and Canadian bacon in terms of fat, so I only needed 1 tablespoon of olive oil to saute the veggies. As some reviewers below did, I substituted some of the water with boxed organic chicken broth, and as Ellie suggests, I used frozen clams in their juice. With the fresh thyme and enough good sea salt and pepper to season, it was very flavorful! I have no idea why other people called this bland--maybe a bit of chicken broth made a big difference? Try it tonight!

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I loved this recipe but I added some chicken stock instead of water. Also, I made homemade croutons to drop on top when I served. The croutons were made from French or Italian bread, cubed and tossed in garlic olive oil and either fried till just crisp or put them on a baking sheet and pop in oven. I know, this is such a healthy version of clam chowder and here I am adding such yummy croutons filled with calories! :

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I?d sailed those waters for 40 years. I miss the ?Rhode Island? chowda. I haven?t been back for a while but, on my last trip up there I was disappointed to find that some of my favorite eat spots, everywhere from Mystic to Newport, forgot how to make chowda.

This recipe is good except that you want to add the clams about 5 minutes before it?s finished. Otherwise they get as tough as conch.

In stead of Canadian bacon, I render 2-3 strips of thick cut bacon, diced. When done, remove the bacon and drain it on a paper towel. Save it for later. Reserve about 2-3 tablespoons of the bacon fat. This is what you?ll saute the vegetables in. Sprinkle the bacon bits over the chowder before serving. It's pretty good.

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I will admit, the first bite was a little dissapointing but than I reminded myself that there isn't any cream and this isn't supposed to be New England or "Boston" style chowda (I'm from Boston!. It really was very good and even better the next day. The only thing is that I felt I had to season it alot more than Ellie or it was very bland but the next day, the clam flavor really came out. My husband and son loved it too.

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Coming from a true Rhode Islander who knows her chowda, this is by far the best recipe I have ever tried. Ellie Kriger ran with this that is for sure. Simple but more than pleasing to the palate. Excellent that is all I can say!

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This is TRUE rhode Island chowder that those of us who are born and raised in the east eat. Only thing I would do different is use salt pork.

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I live in RI and make chowder all the time. I think clams would get really tough cooked for this long. Better to add at the end and cook for max 4 minutes. For these clam / potato amounts I would use minimum 36 oz clam juice -- no water -- for better flavor. If big jars / bottles of clam juice are not availabe -- substitute fish stock. (With this amount of potatoes, onions & celery I use 46 oz clam juice and a 32 oz container of clams. A variation is to add a 14 oz can of diced tomatoes with 1 tbsp oregano, 2 bay leaves and 1 tsp pimenton for smokiness -- the non-light version of this has 1 chorizo added.

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This was very easy and very delicious. Even my three kids loved it.