Rhode Island Quahog Chowda

Dive into coastal comfort with this authentic Rhode Island Quahog Chowda, a briny and savory clam chowder that highlights the freshest flavors of the sea. This classic New England recipe takes plump quahogs (hard-shell clams) and combines them with tender potatoes, crisp bacon, and fragrant herbs like thyme and bay leaf for a richly flavored broth. Unlike creamy chowders, this Rhode Island-style version lets the clam stock shine as the star, making it lighter yet deeply satisfying. Perfectly balanced with a touch of butter and a scattering of fresh parsley, each bowl is a hearty, soul-warming experience. Serve it piping hot with crunchy oyster crackers for an authentic touch, and transport your taste buds straight to a seaside escape. Ideal for cozy dinners or gatherings, this recipe is quick to prepare, taking just over an hour to capture a taste of New England tradition.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pounds quahogs (hard-shell clams)
• 6 cups water
• 2 tablespoons unsalted butter
• 3 slices bacon, diced
• 1 large yellow onion, finely chopped
• 1 medium celery stalk, finely chopped
• 2 medium russet potatoes, peeled and diced
• 1 teaspoon fresh thyme
• 1 whole bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 cup oyster crackers (optional, for serving)

Directions

Step 1

Scrub and rinse the quahogs thoroughly under cold running water to remove sand and grit.

Step 2

In a large pot, add the quahogs and 6 cups of water. Cover and bring to a boil over high heat. Cook for 5-7 minutes, or until the clams open. Remove the clams and set them aside to cool, reserving the cooking liquid.

Step 3

Strain the cooking liquid through a fine-mesh sieve or cheesecloth to remove any sand. Reserve this liquid as it will become the chowder base.

Step 4

Once the quahogs are cool enough to handle, remove the meat from the shells. Chop the clam meat into small pieces and set aside. Discard the shells.

Step 5

In a large soup pot, melt the butter over medium heat. Add the diced bacon and cook until crisp. Remove the cooked bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 6

Add the chopped onion and celery to the pot and sauté for about 5 minutes until soft and translucent.

Step 7

Add the diced potatoes, fresh thyme, bay leaf, and the reserved clam cooking liquid. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.

Step 8

Stir in the chopped quahog meat, cooked bacon, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld together.

Step 9

Taste the chowder and adjust the seasoning if needed. Remove the bay leaf before serving.

Step 10

Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with oyster crackers on the side, if desired.

Nutrition Facts

Serving size	3438.2 grams (3438.2g)

Amount per serving	% Daily Value*
Calories	2573

Total Fat 85.30g	109%
Saturated Fat 30.60g	153%
Polyunsaturated Fat 0.00g
Cholesterol 420mg	140%
Sodium 5796mg	252%
Total Carbohydrate 291.60g	106%
Dietary Fiber 11.90g	43%
Total Sugars 11.60g
Protein 162.50g	325%

Vitamin D 0IU	0%
Calcium 1105mg	85%
Iron 138mg	764%
Potassium 4603mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 25.2%

Carbs: 45.1%