A close up of clams in a bowl.

We Cook! Red Stripe’s Clam Chowder with Bacon and Roasted Corn – Chef Joe Peticca

by Joe Peticca, contributing chef, Sous Chef, Red Stripe

Prep Time: 40 Minutes

Feeds: 6-8 Guests

  • 2 to 3 Vidalia Onions (diced)
  • 2 Stalks of Celery (diced)
  • 2 Sticks of Salted Butter
  • 1 Cup of Applewood Bacon (chopped)
  • 1.5 Quarts of Heavy Cream
  • 1.5 Cups of Clams (chopped)
  • 24 Oz. of Clam Juice
  • 1 LB. of Russet Potatoes (cut into ¼ inch cubes)
  • 1 Cup of Corn Kernels
  • 1 Sprig of Thyme (chopped)

Red Stripe Clam Chowder takes a traditional New England delicacy and brings it to the next level with crispy, savory bits of Applewood Bacon and sweet, juicy corn kernels accompanying spoonfuls of chopped clams in every bite!

  • Step One (1): In a large, deep saucepan or stock pot, cook the applewood bacon strips until crisp. 
  • Step Two (2): Remove bacon strips, drain on a paper towel, and rough chop. Set aside.
  • Step Three (3): Melt one stick of butter.  Add onions and cook the onions until translucent.
  • Step Four (4): Add the clam juice and cubed potatoes. Cook until tender.
  • Step Six (5): Add heavy cream, clams, corn, celery, thyme, and second stick of butter.
  • Step Seven (6): Bring everything to a simmer and reduce the heat.
  • Step Eight (7): Add the chopped bacon back into the chowder.
  • Step Nine (8): Serve immediately or refrigerate for up to three days!


Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.


Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.