Rhode Island Clam Chowder

Name: Rhode Island Clam Chowder
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 pound shucked clams; 3 cups clam juice; 3 cups chicken stock; 🧈 ¼ cup butter; 🧅 2 onions, diced; 2 large stalks celery, chopped, with leaves; 1 (15 ounce) can fingerling potatoes, drained and quartered; 3 tablespoons dried dill weed; 2 tablespoons ground black pepper; 🧂 1 teaspoon salt; 1 pinch cayenne pepper; 2 drops hot pepper sauce (such as Tabasco®), or to taste; ¼ cup chopped fresh parsley (optional)

Cost $15, save $10

Source: Recommended by CookPal

35 Min
4 Servings
$15

Rhode Island Clam Chowder

Cost $15, save $10

Source: Recommended by CookPal

35 Min
4 Servings
$15

INGREDIENTS

Seafood
- 1 pound shucked clams
Liquids
- 3 cups clam juice
- 3 cups chicken stock
Dairy
- 🧈 ¼ cup butter
Vegetables
- 🧅 2 onions, diced
- 2 large stalks celery, chopped, with leaves
- 1 (15 ounce) can fingerling potatoes, drained and quartered
Spices and Seasonings
- 3 tablespoons dried dill weed
- 2 tablespoons ground black pepper
- 🧂 1 teaspoon salt
- 1 pinch cayenne pepper
- 2 drops hot pepper sauce (such as Tabasco®), or to taste
Herbs
- ¼ cup chopped fresh parsley (optional)

STEPS

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.

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.

NUTRIENTS

Per 1 serving

🔥

326

Calories

20
Protein
33
Carbs
14
Fats

💡 For better flavor, use fresh clams if available instead of canned clams.Adjust cayenne pepper and hot sauce based on your heat preference for a spicier or milder version.Serve with crusty bread for a complete meal.Leftovers can be frozen for up to a month for easy meal prep.