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Experience the coastal flavors of Rhode Island Clam Chowder, a hearty soup featuring quahog clams, crispy bacon, and tender Yukon gold potatoes. Infused with Worcestershire sauce and white pepper, this comforting dish is perfect for a satisfying meal, topped with fresh parsley for a touch of brightness.
Total time60 min
Ingredients9
Serving size4
Calories434
Large Pot
Slotted Spoon
Deep Bowl
Plastic Wrap
Fine-Mesh Sieve
Large Bowl
Large Skillet
Measuring Cups
Measuring Spoons
Knife
Cutting Board
Mixing Spoon
Ladle
24 quahog clams (about 8 pounds), scrubbed
5 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 small onion, diced
2 stalks celery, thinly sliced
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce