Restaurants›The Dining Room at The Vanderbilt›Rhode Island Clam Chowder Recipe

Rhode Island Clam Chowder Recipe

Inspired by The Dining Room at The Vanderbilt
Time45m
Serves4

Indulgent Rhode Island clam chowder made with local ingredients.

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Ingredients

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Clam Chowder Ingredients

Method

Cooking Instructions

1

Prepare the Clams

In a large pot, add the fresh clams and enough water to cover them. Bring to a boil and steam the clams until they open, about 5-7 minutes. Remove from heat and let cool. Discard any unopened clams, then chop the opened clams and set aside.

2

Cook the Bacon

In the same pot, add the chopped bacon and cook over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

3

Sauté Vegetables

Add the butter to the pot with the bacon drippings. Once melted, add the chopped onions and celery. Sauté until softened, about 5 minutes. Then add the diced potatoes, clam juice, and bring to a gentle boil.

4

Simmer the Chowder

Reduce the heat and let the mixture simmer until the potatoes are tender, about 15-20 minutes.

5

Finish the Chowder

Stir in the heavy cream, chopped clams, cooked bacon, salt, and black pepper. Heat through for another 5 minutes, but do not boil.

6

Serve

Ladle the chowder into bowls, and garnish with fresh parsley before serving.