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Rhode Island Red Clam Chowder

Rhode Island Red Clam Chowder

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
claudygirl

claudygirl

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.

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Nutrition

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  • 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

Directions

  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

estimatorlady
20

estimatorlady

5/2/2008

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 without the tomatoes.

Belle Starr
15

Belle Starr

1/11/2008

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 a cold wet day with a grilled cheese sandwhich .

Wilemon
12

Wilemon

4/17/2004

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 less fat.

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