Rhode Island Clam Chowder Recipe

Clam and Potato Soup

This rich and flavorful clam soup is perfect for a cozy meal. The combination of fresh clams, hearty potatoes, and aromatic herbs makes it a true comfort dish.

Ingredients

• 1 pound shucked clams
• 3 cups clam juice
• 3 cups chicken stock
• cup butter
• 2 onions, diced
• 2 large stalks celery, chopped, with leaves
• 1 (15 ounce) can fingerling potatoes, drained and quartered
• 3 tablespoons dried dill weed
• 2 tablespoons ground black pepper
• 1 teaspoon salt
• 1 pinch cayenne pepper
• 2 drops hot pepper sauce (such as Tabasco), or to taste
• cup chopped fresh parsley (optional)

Directions

1. In a large pot, bring the shucked clams, clam juice, and chicken stock to a simmer over medium-high heat.
2. Once the mixture is simmering, reduce the heat to medium-low and continue to simmer for 15 minutes.
3. While the soup is simmering, melt the butter in a large skillet over medium heat.
4. Add the diced onions and chopped celery to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
5. Once the vegetables are ready, stir the onion and celery mixture into the simmering clam broth. Add the quartered fingerling potatoes to the pot.
6. Season the soup with dried dill weed, ground black pepper, salt, cayenne pepper, and hot pepper sauce. Stir well to combine.
7. Let the soup simmer for an additional 15 minutes to allow the flavors to meld together.
8. Before serving, sprinkle with freshly chopped parsley (optional) for a burst of color and freshness.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.