Rhode Island Clam Chowder Deserves Your Attention

Fresh clams are the main event in this perfect summer soup No images? [View Online.]( [Saveur]( 06/05/2019 [Image](  [Rhode Island Clam Chowder Deserves Your Attention]( For [The Way We Cook]( this week, SAVEUR test kitchen manager Kat Craddock ate her way through Rhode Island to bring us the state’s ultimate clam chowder. A cult classic, the dish has been sold by a handful of restaurants in southern Rhode Island and on nearby Block Island for decades. Unlike the more ubiquitous creamy New England version or tomato-based Manhattan style, it’s made with a clear, light broth that really lets the flavor of fresh clams shine through.  The bivalves are quickly steamed, then the meat is cut into bite-sized pieces while the precious juices are simmered with aromatics. Diced potatoes add body to the soup, and a handful of chopped parsley and dill gives it a welcome pop of color. Serve with crusty bread or oyster crackers, and repeat all summer long. [Image](  [For Clam Chowder That Actually Tastes Like Clams, Hold the Cream]( [Rhode Island clam chowder's clear, umami-rich broth lets the flavor of fresh clams shine through]( [Image](  [Rhode Island Clam Chowder]( [You can really taste the fresh clams in this Rhode Island-style clam chowder, which is thinner and lighter than its creamy Boston counterpart]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](