Rhode Island Clam Chowder Recipe
You can really taste the fresh clams in this Rhode Island-style clam chowder, which is thinner and lighter than its creamy Boston counterpart.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Tongs
- Pepper mill
- Stove
- Pot
- Mixing bowl
- Second large bowl
- Measuring cup
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- Kosher salt
- 4 lb. cherrystone clams (about 20 large)
- 4 garlic cloves, thinly sliced
- 2 Tbsp. extra-virgin olive oil
- 2 large celery stalks, finely chopped
- 2 medium russet potatoes, cut into ⅓-in. cubes
- 1 large yellow onion, finely chopped
- 1 bay leaf
- 2 Tbsp. finely chopped parsley, plus more for serving
- 1 Tbsp. finely chopped dill
- Freshly ground black pepper
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