Rhode Island Red Clam Chowder7 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“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.” - by claudygirl
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 200 cal
- 1.9 g
- 37.4 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 ..." See morethe tomatoes."
"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 col..." See mored wet day with a grilled cheese sandwhich ."
New England Clam Chowder II
Manhattan Clam Chowder II
Just swipe to see more like this.