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Rhode Island Red Clam Chowder

“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! Use a food chopper to minimize prep time.”

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Allana's Zesty Red Clam Chowder

Submitted by: Allana

A rich red clam chowder with a spicy kick and plenty of vegetables.

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Wilma's Clam Chowder

Submitted by: Wilma Scott

A chunky, delicious chowder with a back-east taste.

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Manhattan Clam Chowder II

Submitted by: Diana

A real easy and tasty Manhattan Clam Chowder.

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Slow Cooker Clam Chowder

Submitted by: Dorothy Ingersoll

Canned clams, potatoes, bacon and shredded carrot are cooked in a mixture of condensed cream of mushroom soup and evaporated milk in this easy chowder recipe.

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Manhattan Style Clam Chowder

Submitted by: Halie

This generous recipe makes enough for twelve! It is full of vegetables - tomatoes (of course), carrots, celery, potatoes, red and green peppers - and is seasoned with basil, oregano, Worcestershire, and hot pepper sauce.

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Clam Chowder Canadian Military Style

Submitted by: Gail

Canned clams and evaporated milk are added to a roux in this thick chowder with potatoes and dried thyme.

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New England Clam Chowder II

Submitted by: chief2

Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.

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Manhattan Clam Chowder

Submitted by: Corwynn Darkholme

This is a zesty clam chowder with a tomato juice base, potatoes, green bell pepper, and chopped green onions. If you start with clams that already shucked, you can have this soup ready to eat in less than 30 minutes.

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Marlee's Clam Chowder

Submitted by: Marlee Juliano

Bacon, tomatoes, thyme and clams are simmered in clam juice in this easy chowder.

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Potato Clam Chowder

Submitted by: Betty Ann Morgan
Provided by: Taste of Home

I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays.

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