Rhode Island Clam Chowder, Healthier and Quicker

I’m sharing my minimalist approach to Rhode Island clam chowder using very few ingredients. My goal is to NOT make enough chowder to feed an army. Here’s how you can whip up approximately four cup-sized servings rather quickly. And if you want to make more, feel free to double the  recipe… or quadruple it if you so desire! 

As a native Rhode Islander, my experience with Rhode Island Clam chowder is so often a cup-sized portion, usually as take out, and eaten on the go. When you’re in Rhode Island in the summertime, the goal is to get to the beach ASAP. So the chowder first gets sampled in the car. Then once you get settled on the beach you can kick back and really go in on that cup of clam heaven among the sand and seagulls. 

Here are three important tips: 

• Make a white roux separately, then use that to thicken the broth as desired 
• Par-cook the potatoes because it removes the unwanted starchiness … a tip I learned from watching Mac and the Big Cheese on YouTube. 
• Cut the potatoes really small so they break down quicker

A few notes about my Rhode Island Clam chowder

It has a clear broth with a white roux

Rhode Island Clam Chowder has a clear broth without using milk or cream, and if you visit the fantastic state you might not even notice. Potatoes become silky by being broken down low and slow. And older classic white chowder recipes incorporate flour by “adding the potatoes and clams in layers and dredging each layer with flour, salt and pepper”. Instead, I decided that thickening it with a classic white roux allows you to thicken the chowder to your desired level, while keeping the broth relatively clear.  

White chowder with milk (aka.New England style) does exist there and many places will ask you to clarify which version you prefer …  a waitress will ask, “Clear or white?”. So if youre’ making this at home you can use this recipe as a base starting point. Then make white chowder by adding some milk at your discretion. Also, add tomato paste for a Manhattan style chowder.

The Simplicity

My chowder recipe is super basic so it can highlight the briny clam flavor. Many times chowders become needlessly “fancy” and complicated with too many extra herbs and so many veggies as if it’s almost a vegetable soup. 

No Pork

If you’re on a pork-free diet, this recipe is definitely for you. Many classic recipes use bacon or salt pork, and I’m just not about it. Instead, I rely on a simple bay leaf or two for some background flavor. Be sure to buy fresh bay leaves when they’re bright green and pliable, instead of using the dry and crispy ones. Also, if you break them in half more of its essence gets released into your chowder.

Ingredients

• 1 large Russet potato, finely cubed (¼-inches)
• 1 onion large, finely diced
• 1 stalk celery, finely diced
• 1 bay leaf
• 2 teaspoons black pepper to taste
• 1 teaspoon kosher salt 
• 3 tablespoons all purpose flour
• 1 tablespoon + 3 tablespoons salted butter, divided
• 6.5 oz chopped clams with its juice
• 16 oz clam juice

Instructions

1. Bring the cubed potatoes to a boil in a small sauce pan. Cook them half way, just long enough to release the starch and the cubes are still firm. Strain out the water in a colander and set the potatoes aside. 
2. In a medium pot over medium-high, cook the onions and celery in the 1 tablespoon of butter until they sweat and become translucent. Stir in 1 teaspoon kosher salt, 2 teaspoons black pepper, and the bay leaf.
3. Stir in the par-cooked potatoes and add just enough water so the potatoes are covered. Bring to a boil, then simmer until the potatoes easily fall apart. 
4. Meanwhile, make a white roux. In a separate small sauce pan, melt the 3 tablespoons of butter over medium high heat. Gradually add the 3 tablespoons of flour to the butter and whisk thoroughly and constantly, until a thick white gravy forms and the flour taste is cooked out … about 3 to 5 minutes. To avoid the flour from overcooking, move it away from the heat as needed.  
5. Add the clam juice to the chowder pot, bring to a boil, then reduce heat to a simmer. Then, stir in your desired amount of the reserved white roux to thicken to your desired amount. Then add the chopped clams. Continue to simmer, and never let it come to a boil. Adjust seasoning as needed after the roux is thoroughly incorporated. 

Yield: 4 cups