Rhode Island Style Clam Chowder

  • Level: Easy
  • Total: 56 min
  • Prep: 20 min
  • Cook: 36 min
  • Yield: 6 servings, serving size 1 1/2 cups
  • Nutrition Info
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2 tablespoons olive oil

2 slices Canadian bacon (about 2 ounces), chopped

1 large onion, chopped (about 2 cups)

1 cup chopped celery (about 3 stalks)

4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice

2 cups chopped clams*

2 cups clam juice*

1 teaspoon fresh thyme or 1/2 teaspoon dried

Water, to cover


Freshly ground black pepper


  1. 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.

Rhode Island Clam Chowder

Rhode Island Clam Chowder