Rhode Island Clear Clam Chowder with Quahogs

Why You’ll Love This Recipe

• Classic Rhode Island style: clear, briny broth—no bacon, no cream—so the clams shine.
• Light yet satisfying, packed with tender potatoes, sweet onions, and celery.
• Weeknight-friendly technique with exact times and steps for consistently great results.
• Perfect for dunking: the clean broth loves a stack of crackly common crackers.

Grocery List

• Produce: Yellow onion, celery, garlic (optional), Yukon Gold potatoes, flat-leaf parsley, 1 lemon
• Dairy: None
• Pantry: Quahogs (chowder clams), low-sodium bottled clam juice, extra-virgin olive oil, bay leaf, thyme, kosher salt, black pepper, common crackers

Full Ingredients

Clams & Broth

• 4 lb quahogs (chowder clams), scrubbed well
• 2 cups water, for steaming clams
• 3 cups low-sodium bottled clam juice
• Up to 1 cup water, as needed, to reach 6 cups broth total after straining

Soup Base

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, 1/4-inch dice (about 1 1/2 cups)
• 2 ribs celery, 1/4-inch dice (about 1 cup)
• 2 small garlic cloves, minced (optional)
• 1 bay leaf
• 1 sprig fresh thyme (or 1/2 tsp dried thyme)
• 1 1/4 lb Yukon Gold potatoes (about 3 medium; ~570 g), peeled or well-scrubbed, cut into 1/2-inch cubes

Finish & Serving

• 1/2 tsp freshly ground black pepper, plus more to taste
• Kosher salt to taste (start with 1/4–1/2 tsp; clam liquor can be salty)
• 2 tbsp finely chopped flat-leaf parsley
• 1 lemon, cut into wedges
• Common crackers (pilot crackers) for serving

Step-by-Step Instructions

Step 1: Scrub and (optionally) purge the clams

Scrub quahogs under cold running water to remove grit. For extra-clean broth, purge: dissolve 1 tablespoon kosher salt per quart (liter) of cold water in a large bowl. Soak clams for 20 minutes in the fridge, then lift them out (do not pour through) and rinse. Discard any cracked shells.

Step 2: Steam clams and capture the liquor

In a large, wide pot, bring 2 cups water to a boil over high heat. Add clams, cover, and cook at a strong simmer (about 205°F) for 6–10 minutes, removing clams with tongs as soon as they open. Discard any that do not open. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove sand; you should have roughly 2–3 cups clam liquor. When cool enough to handle, remove clam meat and coarsely chop; set aside. Discard shells.

Step 3: Sweat the aromatics, keep them pale

In a clean soup pot, warm 2 tablespoons olive oil over medium heat. Add onion and celery (and garlic, if using) with a pinch of salt. Cook, stirring, until translucent and tender but not browned, 5–7 minutes. Add the bay leaf and thyme.

Step 4: Build the clear broth and simmer potatoes

Pour in the strained clam liquor and 3 cups bottled clam juice. Add enough water to reach 6 cups total liquid. Bring just to a simmer over medium heat, then add the diced potatoes. Maintain a gentle simmer around 185–190°F—never a rolling boil—to keep the broth clear. Cook until potatoes are just tender, 12–15 minutes.

Step 5: Warm the clams without overcooking

Stir in the chopped clams and black pepper. Simmer very gently for 2–3 minutes until the clams are just heated through (aim to keep the broth below a boil and around 180–185°F). Taste and add salt in small pinches only if needed.

Step 6: Finish and serve

Remove bay leaf and thyme. Stir in parsley. Let the chowder rest off heat for 5 minutes so flavors marry. Ladle into warm bowls, finish with a squeeze of lemon, a few extra grinds of black pepper, and serve with plenty of common crackers for dunking.

Pro Tips

• Keep it clear: avoid browning the onions and celery, and simmer gently to prevent a cloudy broth.
• Strain twice if needed: grit hides in clam liquor; a coffee filter or double cheesecloth works best.
• Cut potatoes evenly so they cook at the same rate and hold their shape.
• Salt last: clam liquor and bottled juice are naturally salty—season cautiously at the end.
• Clams toughen if boiled: once clams go in, keep the temperature below a boil and heat briefly.

Variations

• Kelp-boosted broth: steep a 2-inch piece of kombu in the hot broth for 10 minutes before adding potatoes; remove before serving for extra ocean depth (still bacon-free).
• Spicy bay: add 1/4–1/2 tsp crushed red pepper flakes with the aromatics for a gentle kick.
• Tomato-kissed “Rhode Island Red”: stir in 1/2 cup crushed tomatoes in Step 4 for a light, red-tinged chowder while keeping the base mostly clear.

Storage & Make-Ahead

Best the day it’s cooked. To make ahead, prepare the broth with potatoes through Step 4; cool quickly and refrigerate up to 2 days. Keep chopped clams in a separate airtight container. Reheat the broth gently to a bare simmer, add clams, and heat 2–3 minutes. Leftovers keep 2 days; reheat gently to about 160–165°F—do not boil. Freezing is not recommended (potatoes turn mealy and clams toughen); if you must freeze, freeze broth only and add freshly cooked potatoes and clams when serving.

Nutrition (per serving)

Approximate values (without crackers): 180 kcal; 15 g protein; 22 g carbohydrates; 5 g fat; 2 g fiber; 900–1100 mg sodium. Actual values vary with clam juice brand and added salt.