Rhode Island Red Clam Chowder

Rhode Island Red Clam Chowder

12
claudygirl 3

"How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams."

Ingredients

45 m {{adjustedServings}} servings 200 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.
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Reviews

12
  1. 13 Ratings

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This is actually a Manhattan Clam Chowder recipe, not Rhode Island as the title indicates. Living adjacent to Rhode Island, RI clam chowder is actually a clear broth...sort of like Manhattan wi...

This is like a recipe that my mom taught me to use up leftovers from a clambake . I use V 8 or Clamato Juice and the water that the clams were steamed in . Made from scratch , it does go good on...

Just tasted like clams in tomato juice. I tried to save the dish and spice it up but nothing really helped. I will stick with my cream based clam chowder. I just wanted to try this because of...