Lincoln's Classic Rhode Island White Clam Chowder
Delve into the coastal flavors of Rhode Island with this classic White Clam Chowder, a cherished recipe from Governor Lincoln Almond. This chowder offers a delightful harmony of fresh clams, tender potatoes, and aromatic vegetables all swimming in a creamy broth that captures the essence of New England cuisine. With rich and savory undertones, this dish makes for a comforting meal whether enjoyed on a chilly evening or shared among family and friends. Experience this delightful Rhode Island delicacy, inspired by the finest local ingredients and crafted with love.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Onion
1/2 cup (diced)
Celery
1/2 cup (diced)
Butter
4 tablespoons (melted (2 for sautéing, 2 for cream sauce))
Quahogs
8 ounces (chopped, liquid reserved)
Chicken Broth
3 cups
Clam Juice
1 cup
Potato
1 cup (peeled and coarsely chopped)
Flour
1/4 cup
Milk
1 cup
Half-and-Half or Heavy Cream
1 cup
Thyme
1 dash
Salt
1 dash
White Pepper
1 dash
Instructions
1
In a 3-quart saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery, sautéing until they become translucent and fragrant, about 5 minutes.
2
Pour in the reserved clam liquid, clam juice, chicken broth, and chopped potatoes. Bring the mixture to a gentle simmer, cooking until the potatoes are fork-tender, approximately 10-15 minutes.
3
In a separate saucepan, melt the remaining 2 tablespoons of butter over low heat. Gradually whisk in the flour and cook for 1 minute to create a roux. Slowly add in the milk and half-and-half (or heavy cream), stirring constantly until the mixture becomes bubbly and thickened, roughly 5-7 minutes.
4
Combine the creamy roux with the potato and clam mixture in the large saucepan. Stir in the chopped clams, bringing the chowder to a gentle boil. Once boiling, reduce the heat and let it simmer for an additional 10 minutes to meld the flavors.
5
Season the chowder with thyme, salt, and white pepper. Taste and adjust seasoning as needed before serving. Enjoy this rich and creamy chowder hot, garnished with fresh herbs or crackers if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lincoln's Classic Rhode Island White Clam Chowder?
It is a traditional coastal Rhode Island chowder featuring fresh clams, potatoes, and aromatic vegetables in a creamy, savory broth.
Who is the inspiration behind this chowder recipe?
This recipe is a cherished dish from Governor Lincoln Almond, inspired by Rhode Island's local ingredients.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What kind of clams are used in this recipe?
The recipe calls for 8 ounces of chopped quahogs.
How much onion is required?
You will need 1/2 cup of diced onion.
What amount of celery should I add?
The recipe requires 1/2 cup of diced celery.
How much total butter is used in the recipe?
A total of 4 tablespoons of butter is used, divided between sautéing and making the roux.
What type of broth is added to the chowder?
The chowder uses 3 cups of chicken broth along with clam juice and reserved clam liquid.
How much clam juice is needed?
You will need 1 cup of clam juice for this recipe.
How should the potatoes be prepared?
The potatoes should be peeled and coarsely chopped into 1 cup portions.
How long should I sauté the onion and celery?
Sauté the vegetables for about 5 minutes until they become translucent and fragrant.
How long do the potatoes need to cook?
Simmer the potatoes in the liquid for approximately 10 to 15 minutes until they are fork-tender.
How do I make the creamy base for the chowder?
Create a roux with 2 tablespoons of butter and 1/4 cup of flour, then gradually whisk in 1 cup of milk and 1 cup of half-and-half.
Can I use heavy cream instead of half-and-half?
Yes, you can substitute the half-and-half with heavy cream for an even richer chowder.
When do I add the chopped clams?
Stir in the chopped clams after combining the creamy roux with the potato and broth mixture.
What seasonings are used in this Rhode Island chowder?
The chowder is seasoned with a dash of thyme, salt, and white pepper.
How long should the chowder simmer after adding the clams?
Let the chowder simmer for an additional 10 minutes to allow the flavors to meld together.
What size saucepan is recommended for cooking?
A 3-quart saucepan is ideal for preparing this chowder.
Is this recipe considered New England style?
Yes, it is described as a classic Rhode Island delicacy that captures the essence of New England cuisine.
What should the consistency of the roux be?
The roux mixture should be cooked until it is bubbly and thickened, which takes about 5 to 7 minutes after adding the dairy.
Is it necessary to reserve the clam liquid?
Yes, the reserved clam liquid is a key component of the flavorful broth.
How many ingredients are in this recipe?
There are 13 ingredients in total for this clam chowder recipe.
What are some suggested garnishes?
The chowder can be garnished with fresh herbs or served with crackers.
Is this chowder served hot or cold?
This chowder should be enjoyed hot for the best flavor and comfort.
What kind of pepper is specifically mentioned?
The recipe specifically calls for white pepper.
How much flour is needed for the roux?
The recipe uses 1/4 cup of flour.
How much milk is used in the cream sauce?
The recipe requires 1 cup of milk.
What is the first step of the instructions?
The first step is melting 2 tablespoons of butter and sautéing the diced onion and celery.
Why is this called a 'Classic' Rhode Island chowder?
It is a time-honored recipe that uses traditional local ingredients like quahogs and a rich, creamy base.
Does the recipe use chicken broth?
Yes, 3 cups of chicken broth are used as part of the liquid base.