Recipe: Rhode Island Clam Chowder | MOBE

Recipe: Rhode Island Clam Chowder

This savory broth-based clam chowder is warming, hearty, and perfect for cool evenings. Simple to pull together, this chowder saves time by using chopped pre-shucked clams. This chowder is rich in protein and provides a good source of iron and potassium.

Prep time: 20 minutes
Cook time: Approximately 40 minutes
Total time: 1 hour
Serves: 8


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 medium Vidalia onions, diced
  • 4 stalks celery, diced
  • ½ cup of dry white wine (Non-alcoholic substitute: 1/2 cup of white grape juice or chicken stock)
  • 12 small Yukon gold potatoes, cubed (approximately 4 cups)
  • 32 ounces clam juice
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 pounds chopped pre-shucked clams and their juice, fresh or frozen (thawed, if frozen)
  • Salt, to taste
  • Freshly ground black pepper, to taste

For garnish and serving (optional):

  • ¼ cup fresh parsley leaves, chopped
  • Crushed red pepper flakes
  • Oyster crackers


Add extra virgin olive oil and butter to a large soup pot over medium heat. Add onions and celery and sauté until soft, stirring frequently.

Add wine and potatoes and cook until the potatoes start to soften, stirring occasionally.

Add clam juice, thyme, and bay leaves. Cover the pot and cook until potatoes are soft, stirring occasionally for approximately 15 minutes.

Add chopped clams and reduce heat to simmer. Heat for an additional 10 minutes to cook the clams through. Remove bay leaves. Add salt and pepper to taste.

Garnish with parsley and sprinkle with crushed red pepper flakes (optional). Serve with oyster crackers, if desired.

MOBE kitchen tip:

  • Rhode Island Clam Chowder is a broth-based chowder (no milk or cream) that allows the flavor of the clams to shine.

Recipe notes:

  • This recipe uses chopped pre-shucked clams (fresh or frozen) with their juices, but feel free to steam your own fresh clams and use the strained cooking liquid as the base for the chowder.
  • We like to add crushed red pepper flakes to our chowder for a little kick, but feel free to skip that addition if you prefer no heat.

Nutrition facts per serving

Calories: 300 / Total Fat: 10g (13% DV) / Saturated Fat: 4g (20% DV) / Trans Fat: 0g / Cholesterol: 45mg (15% DV) / Sodium: 1020mg (44% DV) / Total Carbohydrate: 30g (11% DV) / Dietary Fiber: 1g (4% DV) / Total Sugars: 2g / Added Sugar: 0g (0% DV) / Protein: 20g / Vitamin D: 0mcg (0% DV) / Calcium: 94mg (8% DV) / Iron: 3mg (15% DV) / Potassium: 542mg (10% DV)

Allergen statement: Contains shellfish (clams) and dairy. If oyster crackers are served, contains wheat.

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