Rhode Island Clam Chowder Recipe

4 people
00h 15
00h 50

Sure, we love creamy New England Clam Chowder (don’t miss our recipe here!) but sometimes all we want is a bowl of tomato-rich Rhode Island clam chowder. Don’t forget the oyster crackers!

Difficulty: easy

Cannot be frozen


  • 2 Tablespoons olive oil

  • 2 slices thick-cut bacon, sliced crosswise

  • 1 onion, chopped

  • 2 celery stalks, chopped

  • 2 carrots, peeled and diced

  • 2 cloves garlic, chopped

  • 2 white potatoes, peeled and cubed

  • 1 teaspoon dried thyme

  • ½ teaspoon fennel seeds

  • ½ teaspoon celery seeds

  • 2 bay leaves

  • 15-ounce can crushed tomatoes in juice

  • 14-ounce can clam juice

  • 3 cups fresh clams, (Littleneck or Manila), rinsed

  • Tabasco, to taste

  • 2 Tablespoons fresh parsley, finely chopped

  • kosher salt

  • freshly ground black pepper


  1. Heat the olive oil in a Dutch oven set over moderate heat. Add the bacon and fry until golden and crisp, 6-8 minutes.
  2. Stir in the onion, carrot, celery, garlic, potatoes, and a pinch of salt, sweating until softened, 8-10 minutes.
  3. Stir in the spices and bay leaves; cook and stir until fragrant, 1 minute. Add the tomatoes (and their juice) and clam juice. Bring to a steady simmer and cook until the potato is very soft, about 15 minutes.
  4. Discard the bay leaves. Working in batches to best fit your blender, transfer the contents of the Dutch oven to a food processor or blender and purée until smooth, scraping down the sides of the processor as needed.

  5. Pour the chowder back into the Dutch oven and return to a rapid simmer. Add the clams, cover with a lid, and cook until they have steamed open, about 4 minutes; discard any that don't open.
  6. Stir in the chopped parsley and season to taste with Tabasco, salt, and pepper. Serve straight away for best results.