Rhode Island Red Clam Chowder
Clam chowder aficionados debate the merits of New England- versus Manhattan-style, but we’d like to add a third chowder to the mix.
Why This Recipe Works
Starting our Rhode Island Clam Chowder recipe with fresh, live cherrystones was the key to getting great flavor. Steaming the clams in water and stirring them halfway through cooking ensured evenly cooked clams, and checking the pot every few minutes to remove clams as they opened prevented overcooking.. For a creamy-tasting broth, we used a combination of homemade clam broth and bottled clam juice. Simmering whole slices of bacon at the beginning of the recipe and taking them out before pureeing gave the chowder a smoky flavor base.