This Rhode Island clam chowder showcases quahog clams in a clear broth with potatoes and salt pork.
Rhode Island Clam Chowder
- Quick Glance
- 35 M
- 1 H, 25 M
- Serves 6 to 8
Rinse and scrub the quahogs under cold running water. Discard any that aren’t tightly closed. Dump the quahogs in a stockpot and cover with 6 cups cold water. Bring to a simmer over medium- to medium-high heat, cover the pot, and cook just until the quahogs open, 8 to 10 minutes. Immediately remove the quahogs from the pot and toss them in a colander or strainer. Discard any quahogs that didn’t open. Cover the stockpot and place over low heat to keep the broth-infused water warm while you prepare the remaining ingredients.
When cool enough to touch, remove the cooked quahog meat from the shells and chop it into 1/8-inch dice. Discard the shells.
In a skillet over medium heat, cook the salt pork until the fat renders and the pork is browned and crisp. Transfer the salt pork to a plate and keep the skillet over medium heat. Add the onions to the skillet and cook, stirring occasionally, until they’re translucent but not golden. Scrape the onions, along with any brown bits stuck to the skillet, into the pot of clam cooking liquid. If necessary, deglaze the skillet with a ladle of broth, stirring and scraping the bottom of the skillet, and then pour the liquid back into the pot.
Bring the contents of the pot to a gentle boil over medium-high heat. Add the potatoes, cover, and cook, stirring occasionally, until tender, 10 to 15 minutes.
Stir in the salt pork. Season with the pepper and the Worcestershire sauce. Add the cooked quahogs and heat through for a minute. Taste and correct seasonings. Serve immediately or, if you prefer, let it cool, cover, and refrigerate and reheat the next day.