Rhode Island Clam Chowder

Step 1

Scrub each clam under cold running water with a stiff brush to remove sand and grit from the outside of the shell. Discard any clams that do not close when tapped.

Step 2

Cut the potatoes into 1/2-inch cubes by first slicing them lengthwise into flat planks, then slicing those planks into sticks, then chopping crosswise into small cubes.

Step 3

Cut the onion in half from root to tip, place cut-side down, then slice crosswise into half-moons about 1/4-inch thick.

Step 4

Slice the celery stalks crosswise into 1/4-inch half-moons, like coins.

Step 5

Place the clams in a large pot and add 1 cup of water, then cover with a lid and set heat to high.

Step 6

Cook until all clam shells have opened fully, about 8–10 minutes. Discard any clams that did not open.

Step 7

Pour the clams and their cooking liquid through a fine-mesh strainer set over a bowl, catching the broth below. Pour the broth into a measuring cup, then rinse out the pot.

Step 8

Once cool enough to handle, remove each clam from its shell and chop into 1/2-inch pieces, discarding the shells. Set the chopped clams aside.

Step 9

Measure the clam broth and add enough bottled clam juice to total 4 cups (if you have more than 2 cups broth, use only 4 cups total).

Step 10

Place the clean pot over medium heat and add the 3 tablespoons of butter, stirring occasionally until fully melted and foaming, about 1 minute.

Step 11

Add the diced onion and celery to the melted butter and stir constantly until the onion turns translucent and soft, about 4 minutes.

Step 12

Sprinkle the 2 tablespoons of flour over the vegetables and stir constantly for 1 minute to coat evenly, creating a thick paste.

Step 13

Pour in the 4 cups of clam broth slowly while stirring constantly to prevent lumps from forming in the flour.

Step 14

Add the diced potatoes and bring the soup to a boil over medium-high heat, stirring occasionally.

Step 15

Once boiling, reduce heat to medium-low and simmer uncovered, stirring once every 2 minutes, until the potatoes are completely tender and can be pierced easily with a fork, about 15 minutes.

Step 16

Stir in the chopped clams and cook for 1 more minute to heat them through.

Step 17

Taste the soup and add salt and pepper as needed, stirring to combine.