Rhode Island Clam Chowder

Today is National Chowder Day and we’re planning on hitting some of our favorite seafood joints. If ya can’t join us, celebrate Chowder Day at home with the Official Beer of the Clam! Here’s our favorite chowder recipe…

Prep Time: 20 mins
Cook Time: 35 mins
Ready In: 55 mins
Servings: 4


* 1 pound shucked clams
* 2.5 cups clam juice
* 2.5 cups chicken stock
* 1 cup Narragansett Lager or Fresh Catch (drink the rest)
* 1/4 cup butter
* 2 onions, diced
* 2 large stalks celery, chopped, with leaves
* 1 (15 ounce) can fingerling potatoes, drained and quartered
* 3 tablespoons dried dill weed
* 2 tablespoons ground black pepper
* 1 teaspoon salt
* 1 pinch cayenne pepper
* 2 drops hot pepper sauce (such as Tabasco), or to taste
* 1/4 cup chopped fresh parsley (optional)


Bring the shucked clams, clam juice, Gansett 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.