Rhode Island Style Clam Chowder

Originating in southern fishing areas and the beaches of Rhode Island this recipe features a clear clam broth, a mixture if bacon, onions, potatoes and clams.


Cook bacon in medium sauce pan. Add onions, potatoes, celery and sauté over low heat. Add clam juice, juice reserved from clams and thyme, boil for 10 minutes or until potatoes are tender. Add garlic, pepper, Worchester sauce, and simmer for 5 minutes. Add clams, heat thoroughly and serve.

Yield:  16 – 6oz cups or 11 – 10oz bowls


  • 51 oz Sea Watch Chopped Sea Clams, drained and juice reserved
  • 46 oz Sea Watch Sea Clam Juice
  • 1 Large Onion, diced
  • 2 Cups Celery, chopped
  • 3 Slices Bacon, diced
  • 5 Medium Red Potatoes, diced
  • 2 Garlic Cloves, minced
  • ½ Tsp Black Pepper
  • ½ Tsp Worchester Sauce
  • Sprig of Thyme

Product Codes

Sea Watch: 0S31 – 6/51 oz.
Sea Watch: 01S31 – 12/51 oz.
Sea Watch: 01G31 – 12/51 oz.
Capt Fred: 01S47 – 12/51 oz.