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Rhode Island clam chowder has clear broth. Though less popular than the other two, clear chowders are still served, especially at long-established New England restaurants and hotels, such as those on Block Island, and on the south coast of the state, where tourists favor white chowders and natives prefer the clear. (wikipedia)


  • 1 large carrot, quartered
  • 8 medium potatoes cubed
  • 5 cloves of garlic finely chopped
  • 2 stalks of celery chopped
  • 1 can of creamed corn
  • 2 yellow onions diced
  • 1 tbs butter
  • 1 dash Bay Seasoning
  • 1 large cube of seafood boullion
  • 1 half cup clam juice
  • 1 can of finely chopped clams
  • water to cover

Fill your soup pot halfway with water. Add all chopped vegetables and boil until tender. Bring to a simmer without boiling and add clams 20min before serving.

I think this would be really good with crab, too.

(138g is about a half cup. I would say a regular bowl is about a cup, so maybe double the numbers)

Serve with fresh-baked bread and butter or clamcakes.