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

Nutrition Info

Healthy
Total:
56 min
Prep:
20 min
Cook:
36 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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Corn Chowder

Recipe courtesy of Tyler Florence

Seafood Chowder

Recipe courtesy of Ina Garten

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Thousand Island Dressing

Recipe courtesy of Food Network Kitchen

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Linguine with Clam Sauce

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories