Rhode Island Clam Chowder without Bacon

Rhode Island clam chowder, a chowder loaded with salt pork, clams, and tomatoes, is such a popular family recipe that you'll need to multiply it every time you make it.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 255 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2 cups boiling water
• ¼ teaspoon ground black pepper
• 1 bay leaf
• ½ cup chopped green bell pepper
• ¼ cup chopped celery
• ⅓ cup ketchup
• ½ cup finely chopped onion
• ⅓ cup chopped fresh parsley
• 1 clove garlic, finely chopped
• 1 teaspoon dried thyme leaves
• ½ cup diced carrot
• 1 (16 ounce) can whole peeled tomatoes, undrained
• ¼ pound salt pork, cubed
• ½ cup thinly sliced leeks
• 32 fluid ounces clam juice
• 3 cups 1/2-inch cubed potatoes
• 24 clams in shell, scrubbed

Recipe Instructions

Step 1

Cook and stir salt pork in a 5-quart Dutch oven or heavy kettle over medium-low heat until crisp, 10 to 15 minutes. Add onion, leeks, and garlic to salt pork; cook and stir until tender, about 5 minutes.

Step 2

Mix clam juice, potatoes, boiling water, green bell pepper, carrot, and celery into salt pork mixture; cover Dutch oven and bring liquid to a boil.

Step 3

Separate necks from soft parts of each clam. Coarsely chop necks and add to salt pork-vegetable mixture, reserving soft parts. Reduce heat to medium-low and simmer salt pork-vegetable mixture until potatoes are tender, about 20 minutes.

Step 4

Stir soft parts of clams, tomatoes, ketchup, parsley, salt, thyme leaves, black pepper, and bay leaf into salt pork-vegetable mixture; bring soup to a simmer.

Step 5

Melt butter in a small saucepan over medium-low heat; stir in flour until smooth. Spoon about 1 tablespoon liquid from soup into butter-flour mixture and stir until smooth; add to soup and stir. Cover and simmer soup until thickened, 15 to 20 minutes.