Recipe courtesy of Domenic Bitto

Rhode Island Chowder

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 10 to 12 servings
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1 gallon cold water

2 sticks (1 cup) butter

1/2 cup freshly chopped clams

3 tablespoons clam base

2 tablespoons chopped onions

1 1/2 tablespoons salt

1/2 tablespoon black pepper

4 bay leaves

4 cups cubed potatoes

Sour cream, for serving, optional


  1. In a large pot, combine the water, butter, clams, clam base, onions, salt, pepper and bay leaves and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving.
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