Rhode Island Style Clam Chowder

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  • 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.