Soup Week – Rhode Island Clam Chowder


Part two of this past weekend’s cooking session is this little goodie from Diners, Drive-Ins and Dives.  Guy Fieri, thank you sir for putting this one in your catalog of recipes. The credit for this one goes to Domenic Bitto of Evelyn’s Drive-In in Tiverton, RI.

Once again we were on the hunt for an easy recipe that made enough to have a couple night this week.  We went through a few books before finding this one – Rhode Island Clam Chowder.  Who knew there was such a thing?! New England Clam was always my favorite soup.  Since I am not a big soup lover, for YEARS this was the only soup I would eat.  This is also one food that I miss since going dairy free.  This recipe does have butter in it and it’s broth based. But it tastes just like NE clam!  I can do butter in moderation so I had no issues eating with this one- YAY!

(Sorry there is no photo.  The broth is the same color as my soup bowl and the lighting is not the greatest in my house.  You just need to trust me on this one.)

From Food Network:

Yields 8 large servings

1 gallon cold water
2 cups freshly chopped raw clams
1 medium onion, chopped
1 cup (2 sticks) unsalted butter
4 bay leaves
3 tablespoons clam base, such as Better Than Bouillon (find it at
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
4 cups 1/2-inch-diced
Red Bliss potatoes
Sour cream, for serving

1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.

2. Ladle the soup into bowls and serve with a dollop of sour cream on top.

Our thoughts:

Can a recipe get any easier? We could not find the clam base so we substituted a small jar of clam juice instead.  We also bought cans of chopped up clam for the convenience of it. AND, we skipped the sour cream.  I am sure it tastes fabulous with the sour cream but I can’t eat it and I think it skeeved Dan too.  We were both a little skeptical about this one because it was new to us. However, one spoonful and we were IN LOVE. Holy crap this is good!  It is buttery but not to greasy.  I promise. You will not miss the heavy cream at all.  I do suggest having salines or oyster crackers to eat with it if it’s your main meal.  I would serve this as lunch or a dinner party as a starter. If you are a clam chowder fan, you need to try this.

What is a food that you have tried and were totally blown away by it’s flavor? 


2 thoughts on “Soup Week – Rhode Island Clam Chowder

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