Table of Contents
When you think of clam chowder, the creamy New England variety or the tomato-based Manhattan style might come to mind. However, nestled in the heart of New England lies a lesser-known but equally delicious variant: Rhode Island clam chowder. This chowder is a testament to simplicity and flavor, boasting a clear broth that lets the clams shine. In this blog, we’ll dive into the history, ingredients, and a step-by-step recipe to help you make this delightful dish at home.
A Brief History of Rhode Island Clam Chowder
Rhode Island clam chowder, also known as “clear clam chowder,” has its roots in the coastal communities of Rhode Island. This chowder’s unique clear broth sets it apart from its cream and tomato-based cousins. The origins of this style date back to the early 18th century when Portuguese immigrants brought their cooking traditions to the region. The result is a chowder that is both light and brimming with the fresh taste of clams and vegetables.
Key Ingredients
One of the beauties of Rhode Island clam chowder is its simplicity. Here are the essential ingredients you’ll need:
- Fresh Clams: The star of the dish. Quahogs are the traditional choice, but littlenecks or cherrystones work well too.
- Bacon or Salt Pork: Adds a smoky depth to the broth.
- Onions: Provides a subtle sweetness and aromatic base.
- Celery: Adds crunch and a fresh, slightly peppery flavor.
- Potatoes: Red or Yukon Gold potatoes are ideal for their firm texture.
- Clam Juice: Enhances the clam flavor in the broth.
- Butter: Adds richness to the broth.
- Fresh Herbs: Parsley and thyme are common choices.
- Salt and Pepper: To taste, ensuring the flavors are balanced.
Step-by-Step Recipe
Let’s get cooking! Follow these steps to make your own Rhode Island clam chowder.
Ingredients:
- 3 pounds fresh clams
- 4 slices of bacon or 4 ounces of salt pork, diced
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 2 large potatoes, diced
- 4 cups clam juice (or a combination of clam juice and water)
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Prepare the Clams: Scrub the clams under cold water to remove any sand or grit. In a large pot, bring 2 cups of water to a boil. Add the clams, cover, and steam until the clams open (about 5-7 minutes). Remove the clams, reserving the liquid. Once cool, remove the clams from their shells and chop them coarsely.
- Cook the Bacon/Salt Pork: In a large pot, cook the bacon or salt pork over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add the onion and celery to the pot and sauté until softened, about 5 minutes.
- Add Potatoes and Clam Juice: Stir in the potatoes, reserved clam liquid, and clam juice. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Finish the Chowder: Add the chopped clams, butter, parsley, thyme, and cooked bacon. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
- Serve: Ladle the chowder into bowls and garnish with additional fresh parsley if desired. Serve hot with crusty bread or oyster crackers.
Tips for the Perfect Chowder
- Freshness is Key: Use the freshest clams you can find for the best flavor.
- Don’t Overcook the Clams: Add the clams towards the end of cooking to prevent them from becoming tough.
- Balance the Broth: Taste the broth before serving and adjust the seasoning as needed.
A Taste of Rhode Island
Rhode Island clam chowder is a celebration of simple, fresh ingredients that come together to create a flavorful and satisfying dish. Whether you’re a chowder enthusiast or new to this style, this recipe is sure to delight your taste buds and give you a true taste of Rhode Island’s culinary heritage. So, grab your pot and get ready to enjoy a bowl of this clear, clam-packed chowder!