Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 26, 2011 03:54 PM

The Black Pearl's Clam Chowder

Anyone know the recipe? Or Know where the recipe might be published?

  1. Click to Upload a photo (10 MB limit)
  1. You should probably post this on a area specific board. There are many Black Pearl Restaurants in the U.S.

    10 Replies
    1. re: chefj

      I'm betting it's the one in Newport RI. Can't find it online so far.

      1. re: escondido123

        just curious, why do you think it is the one in RI?

        1. re: chefj

          I'm probably biased because I lived in RI. However, when I went online and googled the subject most all of the answers involved that clam chowder which has won awards for many, many years. It is a little thick for my taste but good.

            1. re: escondido123

              Well, real RI clam chowder is not thick - the thick stuff is for tourists who don't know better...

              1. re: Karl S

                Well, there is certainly the old school with just milk no thickeners and then from there it seems to go to cream/heavy cream no thickeners and then heavy cream with thickeners.....some of those just taste like flour. Must admit I like mine with bacon and some heavy cream no thickeners and fresh clams please. But then if they were littlenecks or cherrystones, forget the chowder, just pop them open and knock them back.

                1. re: Karl S

                  I'm RI born and bred, and the thick stuff is not for tourists who don't know better. You're talking about two different types of chowder, RI vs. New England, and I'm talking about a NE chowder that happens to be made by a restaurant in RI.

                  1. re: schoenfelderp

                    Actually RI clam chowder has no milk in it - is a clear broth chowder. NE Chowder has milk and/or cream and maybe thickener - its all NE Chowder.

                    Black Pearl chowder can be purchased online -


                    I can't find the recipe - but if you search hard enough I'm sure you can find it.

            2. re: escondido123

              Yes, I am referring to the one in Newport, RI. Best clam chowder I've ever had.

          1. I don't know the recipe but bought some cans from them online a few years ago that you heat with heavy cream. I added some fresh herbs and it was pretty good. Good luck!

            1. A long time ago.....back in the mid 70's I asked and received from the chef the recipe for their incredible clam chowder. He only gave me the ingredients and told me if I can cook I can make it. I have been making literally 100's of gallons of this silken treasure.

              Clams, broth, bacon, diced potatoes ( par boiled) onion ( finely chopped), minced celery, fresh dill and parsley, lots of butter. I tried putting in vermouth but it just didn't make much of a difference. That is optional.