This is classic Rhode Island clam chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust the flavor to your heat preference.
Ingredients
- shucked clams: 1 pound
- clam juice: 3 cups
- chicken stock: 3 cups
- butter: 0.25 cup
- onions: 2 piece (diced)
- stalks celery, chopped, with leaves: 2 piece
- fingerling potatoes, drained and quartered: 1 can (15 ounce can)
- dill weed: 3 Tbsp (dried)
- ground black pepper: 2 Tbsp
- salt: 1 tsp
- pinch cayenne pepper: 1 piece
- drops hot pepper sauce (such as Tabasco®): 2 piece (to taste)
- fresh parsley: 0.25 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.
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Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.
