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The Old Farmer's Almanac

2 replies [Last post]
Joined: 2009-08-06

I'm still looking for a recipe for Rhode Island Clam Chowder. Had the recipe many years ago but I lost it.

Joined: 2011-02-02
RI Clam Chowder Recipie

* 3 cans of chopped clams
* 2 large potatoes, diced
* 3 cups of chicken broth
* 1 (8 ounce) bottle of clam juice
* 2 cups of heavy cream, divided
* 1 medium sized onion, chopped
* 2 ounces of salt pork, diced very fine
* 3 ½ tablespoons of cornstarch
* ¼ teaspoon of salt
* ¼ teaspoon of pepper
* Crackers


1. In a medium to large cauldron, stock pot or soup pot sauté the diced salt pork and onions together.
2. A medium-low flame is recommended.
3. Cook until they are both tender and the onions are translucent. This should take about 5 minutes to reach the desired tenderness.
4. Then add the chicken broth, clam juice, chopped clams, diced potatoes, salt and pepper all into the pot.
5. Cover the pot and bring the entire mixture to a full boil.
6. Once the contents of the pot comes to a boil, reduce the heat or flame to medium.
7. Now that the heat has been lowered, remove the cover from the pot.
8. Pour ½ a cup of heavy cream into a measuring cup. Add the cornstarch and mix thoroughly. Add this mixture to the pot and stir it in.
9. Continue cooking with a medium heat until the potatoes are tender. Depending upon the firmness of the potatoes this may take anywhere from 15-20 minutes at most.
10. Once the potatoes are fully cooked add the remainder of the heavy cream to the chowder.
11. Cook on a medium-low heat until the chowder thickens up. This may take about 5 minutes to get to the right consistency. Make sure to stir often while the chowder is getting thick.
12. Transfer chowder to a soup tureen or large serving bowl.
13. Ladle into individual serving dishes.
14. Serve with crackers.
15. Enjoy!

You can also LEAVE out the Cream and just add the Cornstarch to a little bit of the clam juice . There are three types made here in RI , Red , White or Clear . To make red . . . . add some Tomatoes and sauce to taste . But TRADITIONALLY it is clear . Hope this helps . :-)

Joined: 2009-08-07
Thanks Rebecca

That'll warm you up!

Nice to have an authentic-from-the-source recipe too. :)

I always wanted to try a fresh clam chowder, but by the time I shuck them, it's just too tempting to go raw with hot sauce instead. ;)

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