Narragansett Chowder

Narragansett Chowder

You can listen to us make this soup in . . .

Ep. 18 P-Town Soup, Part III: Clams End . . .

Traditional sea savory clear chowder, overflowing w/ hand cut quahogs, slab bacon, baby potatoes, leafy celery & a splash of pinot grigio.

Narragansett Chowder


2 pints quahogs – shelled with juices
16 oz clam juice
1/4 lb slab bacon or pork belly roughly chopped
3 slices smoked bacon sliced thin and scissored into bits
3 small white potatoes chopped
1 large white onion chopped
3 gloves garlic minced
3 stalks celery with leaves chopped
2 bay leaves
1 TBS pepper
1 TBS white wine or more to taste (optional)


Place slab and smoked bacon in a large pot on stove top over medium heat. Cook until fat has turned to oil. Add onions, celery, garlic and stir to coat with oil. Saute until nearly translucent. Add potatoes and clam juice. Place quahogs and their salt water juice/broth into the pot and scissor into chunks (or chop ahead of time being sure not to loose any of the juices.) Add bay leaves, pepper and optional white wine. Cover and cook for 15 minutes. Then, test to see if potatoes break apart when pierced with a fork. If not, leave on for another 5 minutes. Taste and serve.
Refrigerate any leftover for a delicious second day soup.
For  traditional cooking method, cook on the beach over an open fire. No need for smoked bacon!