Rhode Island Clam Chowder Recipe

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Rhode Island Clam Chowder
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  1. Bring the 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 the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 399.94 Kcal (1674 kJ)
Calories from fat 132.03 Kcal
% Daily Value*
Total Fat 14.67g 23%
Cholesterol 69.92mg 23%
Sodium 2212.87mg 92%
Potassium 714.1mg 15%
Total Carbs 42.55g 14%
Sugars 11.95g 48%
Dietary Fiber 3.12g 12%
Protein 26.35g 53%
Vitamin C 21.6mg 36%
Vitamin A 0.1mg 5%
Iron 4mg 22%
Calcium 155.3mg 16%
Amount Per 100 g
Calories 67.35 Kcal (282 kJ)
Calories from fat 22.24 Kcal
% Daily Value*
Total Fat 2.47g 23%
Cholesterol 11.77mg 23%
Sodium 372.67mg 92%
Potassium 120.26mg 15%
Total Carbs 7.17g 14%
Sugars 2.01g 48%
Dietary Fiber 0.53g 12%
Protein 4.44g 53%
Vitamin C 3.6mg 36%
Iron 0.7mg 22%
Calcium 26.2mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
  • 11

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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