Compared to store-bought cherry tiny toaster tarts, these are far superior. They can be made as pops or in standard serving sizes. Kids adore these!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 pound shucked clams
- 3 cups clam juice
- 3 cups chicken stock
- ¼ cup butter
- 2 onions, diced
- 2 large stalks celery, chopped, with leaves
- 1 (15 ounce) can fingerling potatoes, drained and quartered
- 3 tablespoons dried dill weed
- 2 tablespoons ground black pepper
- 1 teaspoon salt
- 1 pinch cayenne pepper
- 2 drops hot pepper sauce (such as Tabasco®), or to taste
- ¼ cup chopped fresh parsley (Optional)
Instructions
- Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 1899 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Super delicious. Flavor is bold and not muted by dairy. I’m not lactose intolerant -but really prefer this style. I substituted the clams with Rock Fish I caught in the summer.
Excellent, great for a grey, rainy day!
I’m a RI native. When I was young, my mom would go to the local fish market and get fresh clams or quauhogs to make chowder. If we were at the beach in the summer, often times we would would walk into the water and collect quauhogs, under our feet, a low tide. I now live in NM, and finding clams, other than chopped clams in a can, is all but impossible. I made this, at the request of a friend, and the reviews were off the charts! For all the soups and chowder I’ve made, this one took the prize! This is just about how I remember my mom’s; maybe better! 😉
all fresh cherrystones and clam juice, cooked and cut up, followed the rest of the recipe, also did not put 3 tbl spoon of black pepper, def must be a typo. Def will repeat!!
great recipe but I like to add fish and shrimp. yummo
easy to make. delicious
I used all fresh ingredients it was delicious , thank you for the help.
I made this last night and it was wonderful. I used less onion (1 lg)and celery (1/2 stalk) and added chopped kale and garlic (2) This is a keeper at our house. Much less calories than traditional clam chowder.
Great recipe but took the advice of some of the other reviewers. I used canned clams in place of fresh, only used 1 tablespoon of dill (just the right amount), used better then bouillon (2tbs) & 4 c water, reduced the black pepper to 1/2 tsp, & 1 tsp salt. I don’t like spicy food so I omitted the other peppers/hot sauce. Tasted a lot like the Eastern Shore Clam Chowder I had. I think next time I’ll cut down on the salt, tasted a bit too salty for me. This is a keeper with the changes. Thanks for posting!
That there is a good bowl of soup. Heed the other reviews and be careful how much dill and black pepper you add. I went with teaspoons vice tablespoons and it worked out fine. I also added a pinch of Old Bay Seasoning and about 1/4 tsp of dried roasted garlic. Absolutely fantastic, and I usually LOATHE dill. Great stuff!
Everyone loved it, my daughter waited to long to come inside to eat and it was all gone. She wasn’t happy about it.
I have never had Rhode Island clam chowder. I had a lot of chicken stock that I had made and needed to use it up. This worked great. I used a 3lb can of clams that had 3cp of juice in it. I had some leftover bacon grease. I fried my onions, celery, garlic and small cubed russet potatoes w skins in the grease for added flavor. I added all of the seasonings as was listed and added a 1/4cp of white sine. This soup is delicious. I will definitely do this again.
Excellent with the following revisions (suggested by other reviewers): reduced dill to 2 tablespoons, black pepper to 1 teaspoon, used Snow’s canned clams & fresh baby bliss potatoes.
Made this over the weekend it was fantastic .I doubled the recipe used fresh clams I used low salt chicken broth I didn’t use the dill because I am not a fan of dill didn’t do the salt and only added 2 teaspoons of the pepper everyone enjoyed .will be keeping this recipe
I tried this earlier in the summer due to it’s simplicity, the flavor was fantastic! However, I did omit the salt and cut the dill and the black pepper to 1 TBS each, it was still a little too hot (and I love hot food). Just made it again and dropped the pepper to 1 tsp. Much better! I used fresh potatoes both times and canned clams the 2nd time. I love the flavor of this chowder. It is a keeper! Thanks. To those who reviewed and said they added cream to it….you want a recipe for New England Clam chowder, the beauty of the RI style is the clear broth!
Absolutely delicious….I used fresh fingerling potatoes and the clams were fresh chopped… and only one tablespoons of dill and 4 squits of the Tabasco sauce and only a teaspoon of black pepper….also….I added bits of freshly made bacon (I know….not so healthy)…so delicious. Very quick and easy…a keeper
needed acidity. I ended up adding 1 chopped tomato and a good squirt of ketchup. It ended up being ok but I would not make it again.
I used fresh razor clams , fresh potatoes and a little less bill and we loved it. A great alternative for a much healthier clam chowder .
Excellent, I made the following changes to make it easier: fried garlic (I assume the omission of garlic was a typo! ha) and onions together in the sauce pan then added a 3lb can of chopped sea clams in juice (instead of 1lb clams and 3 cups of juice). After that came to a boil I added the rest of the ingredients. I used 5 celery stalks, added 3 carrots, and only used 1/2 tsp of dill. Amazing flavor, amazingly easy. Made again in a crockpot – perfection!
This is an excellent recipe. I used fresh clams but next time will double the amount of clams. I did not use cayenne or hot sauce but added a little red pepper flakes. We love onions so I used one large vidalia. I liked using the canned potatoes because they added to the ease of this dish.
I tried this recipe and it is good, but for my taste way too much dill. I am a midwest girl so maybe that is the dif in taste. Good though..may want to cut dill in half the first time and add next time according to taste. I used canned clams for this as fresh are expensive in my area.