Classic Rhode Island Clam Chowder with Dill and Celery

Recipe Collection: Dinner

Classic Rhode Island Clam Chowder with Dill and Celery warms up your senses with the briny goodness of fresh clams paired with aromatic dill and crisp celery. This pescatarian-friendly recipe is perfect for shellfish lovers and is free from dairy, making it a great option for those with allergies. The chowder's light broth allows the flavors to shine, making it versatile for any meal. Enjoy it as a starter or a main dish alongside crusty bread.

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Overview

Experience the authentic taste of Rhode Island with this refined clam chowder recipe. This clear, savory soup is enriched with the briny essence of clams and the aromatic touch of dill, creating a comforting dish perfect for any clam lover. Adjust the spice to your liking and enjoy a bowl of this delightful chowder on a chilly 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) black pepper, ground
• 0.5 Teaspoons (tsp) salt
• 1 Pinch cayenne pepper
• 1 Pinch hot pepper sauce
• 0.25 Cups parsley, torn (Optional)

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 infuse the flavors.
2. While the clams are simmering, melt the butter in a large skillet over medium heat. Add the minced onions and minced celery, cooking until the vegetables are tender and fragrant.
3. Stir the onion and celery mixture into the pot with the clams, along with the drained fingerling potatoes.
4. Season the chowder with dried dill, ground black pepper, salt, cayenne pepper, and hot pepper sauce. Adjust the seasoning to your taste preference, especially if you prefer a spicier chowder.
5. Continue to simmer the chowder for an additional 15 minutes, allowing the flavors to meld together beautifully.
6. Before serving, sprinkle the chowder with torn parsley for a burst of color and freshness. Serve hot and enjoy the comforting flavors of this classic Rhode Island dish.

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