Rhode Island Clam Chowder


  • 12-24 Clams (Preferably Cherry Stone Clams) 
  • 1 Cup of White White (Dry Wine- Pinot Grigio)
  • 5-6 Red Skin Potatoes 
  • 1 Onion 
  • 1 Long Piece of Pork Belly - chopped into small cubes
  • 2 stalks of Celery - chopped
  • Pinch of Fresh Thyme
  • 1 Bay Leaf
  • A few pinches of Fresh Chopped Parsley  
  • Salt/Pepper


  1. Wash and Steam the Clams in a large boiling pot with 4 cups of water. Cook for about 10 minutes until all of the clams open up. 
  2. Remove the clams from the broth and remove the clam from the shell. Chop the clams into small pieces and put aside into a small bowl. 
  3. For the broth: make sure to drain the broth into a bowl. Use a doubled paper towel while draining the broth so that the dirt from the clams is caught. 
  4. In a separate boiling pot: add the chopped onion with some olive oil and salt/pepper until the onions begin to become clear.
  5. Add the cubed Pork belly to the pot- when you are slicing the pork belly, make sure that you remove the skin.
  6. Cook the pork belly until it begins to lightly brown. This should take a few minutes. Make sure to continuously stir. 
  7. Add the sliced potatoes and celery into the pot and add 2 splashes of white wine. Cook until the potatoes begin to soften. Add the chopped thyme, parsley and bay leaf into the pot as well. 
  8. Take the bowl of Clam Juice and add to the pot. Add the clams as well and stir. 
  9. Add the remaining portion of wine and continue to stir. 
  10. Switch the heat to simmer and let it sit for about 15-20 minutes so that the flavors really come alive. 
  11. If you want a little bit of cream, it is ok to add a splash of half and half.