How to Make Rhode Island-Style Clear Broth Clam Chowder

This isn’t your typical chowder. In this season 5 segment of Weekends with Yankee (episode 504), Amy is making a Rhode Island-style clam chowder. The key distinguisher of this chowder is a clear broth. Amy starts by rendering bacon for a smokey, salty flavor. Then, in the bacon fat, she sweats celery and onion. She uses store-bought clam juice as the broth, boiling cubed potatoes until tender. For the final touch, she tops her chowder with a pinch of parsley, dill, and chives. Paired with a loaf of crunchy bread, this clam chowder is hearty and filling.

About Weekends with Yankee

Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.