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    Home / New England Kitchen / Rhode Island Clam Chowder

    Rhode Island Clam Chowder

    A clear, briny broth-based chowder loaded with clams and potatoes, distinct from its creamy Boston cousin.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 6Servings
    🏷 New England KitchenCategory
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    A clear, briny broth-based chowder loaded with clams and potatoes, distinct from its creamy Boston cousin.

    Clear, briny, and proud of it

    Rhode Island does chowder differently — no cream, no tomatoes, just clam nectar, clams, potatoes, and a whisper of salt pork.

    New England recipes →

    Step by stepInstructions

    1. Cook the salt pork in a Dutch oven over medium heat until crisp; remove, leaving the fat.
    2. Cook the onion and celery in the fat until soft, about 5 minutes.
    3. Add the clam juice and potatoes, bring to a simmer, and cook until the potatoes are tender, about 12 minutes.
    4. Stir in the clams and thyme and cook 3-4 minutes until the clams are just cooked through.
    5. Season with salt and pepper, swirl in the butter and parsley, and serve with crackers and the crispy pork bits.

    💡 Chef tips & storage

    Add the clams last and barely cook them — they turn rubbery fast. Use good-quality clam juice; it's the backbone of this chowder.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings6
    CategoryNew England Kitchen
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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