Rhode Island Clam Chowder with Dill and Celery

Recipe Collection: Dinner

Rhode Island Clam Chowder with Dill and Celery brings the authentic flavors of Rhode Island to your table, featuring tender clams, aromatic dill, and a hint of spice. This pescatarian-friendly dish is perfect for shellfish lovers, offering a comforting bowl of warmth. The chowder's unique blend of fresh ingredients makes it versatile for any meal, whether served as a starter or paired with crusty bread.

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Overview

Experience the authentic taste of Rhode Island with this zesty clam chowder. Featuring tender clams, aromatic dill, and a hint of spice, this clear soup is a delightful twist on the classic chowder. Perfect for clam lovers, this dish balances savory flavors with a touch of heat, making it a comforting choice for any day.

Diet Type

Pescatarian

Allergies

Shellfish, Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 55 minutes

Ingredients

• 1 Pound (lb) shucked clams
• 3 Cups clam juice
• 3 Cups chicken stock
• 0.25 Cups butter, melted
• 2 Medium onions, minced
• 2 Large stalks celery, minced
• 1 15 Ounces (oz) can fingerling potatoes, drained
• 2 Teaspoons (tsp) dried dill weed
• 2 Teaspoons (tsp) ground black pepper
• 0.5 Teaspoons (tsp) salt
• 1 Pinch cayenne pepper
• 1 Pinch hot pepper sauce, to taste
• 0.25 Cups fresh parsley (Optional), torn

Steps

1. In a large pot, bring the shucked clams, clam juice, and chicken stock to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld.
2. While the clams are simmering, melt the butter in a large skillet over medium heat. Add the minced onions and minced celery, cooking and stirring until the vegetables are tender and fragrant.
3. Incorporate the onion and celery mixture into the pot with the clams. Add the drained fingerling potatoes.
4. Season the chowder with dried dill weed, ground black pepper, salt, cayenne pepper, and hot pepper sauce. Adjust the seasoning to your heat preference.
5. Continue to simmer the chowder for an additional 15 minutes, allowing the flavors to develop further.
6. Before serving, sprinkle with fresh parsley for a burst of color and freshness. Enjoy your zesty Rhode Island clam chowder hot, accompanied by crusty bread or oyster crackers.

Enjoy your homemade Rhode Island Clam Chowder with Dill and Celery!