Recipe by 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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1 (46 fluid ounce) can
1 (10 ounce) can
whole baby clams, drained and juice reserved
potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can
condensed tomato soup
1 (6.5 ounce) can
ground black pepper to taste
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 .
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.
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.
Yum... This was great and very easy. I much prefer Red clam chowder over it's white counterpart. It's much healthier for you, too!!! I added a pinch of basil and oregano to mine for a little italian flair. If you're used to white, and have never had red clam chowder, it isn't really fair to compare the two. They are 2 different animals completely. 5 Stars!
Ok so this is an ok version of Mahatten chowder. RI chowder is a clear chowder, using chicken broth and clams and spices...Not sure where the name came from, but it is an ok recipe all in the same...
This recipe was fantastic. I swapped half of the carrots for celery—which I recommend to all.
I'd like to take issue with the few negative reviews. I grew up in RI (1957) and have had red chowder, just like this, all of my life. I had done some research and the red, tomato-based chowder is traced to RI's Portuguese immigrants, who came with tomato-based soups. New Englanders called it "Manhattan" chowder as a derisive term, because it was not clear or white. But RI red chowder was always a fixture at George's in Galilee and at Iggy's and I wouldn't eat a clam cake without some!
I submitted this recipe about 10 years ago. I continue to make it often. I live a weak stone's throw from the RI border. Forgive me for not knowing that RI's chowder is clear, as I have never had it. I just assumed that the red was yours because every eatery, from the City to all along the coast, offers either red or white. This recipe is a quick and easy fix for the red. The tomato soup and sauce in the recipe is not the major player. It's the 46-oz can of clam juice, which is not always easy to find. Add just enough tomato sauce for color. Thanks JimD for your review. I have the same memories of the Shore Dinner Hall.
Almost spot on. My mom's RI Clam Chowder, (mostly from memory and Rocky Point Dinner Hall, mmm, can smell it now)! My mom always used 6 large Quahogs that she steamed and strained the broth with cheesecloth. She also added a can of chopped clams with liquid. She added minced celery, about two stalks minced, and two or three good shakes of celery seed to the end product. She did not add tomato sauce, just the tomato soup and used the hot broth to clean out the can and add to the broth. All the other ingredients in the base is really good. This is as good as it gets to Rocky Point Chowder!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhode Island Red Clam Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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