recipe reviews for:

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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Reviewed: Dec. 14, 2012

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.

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claudygirl

Reviewed: Jul. 29, 2012

Actually, in addition to the clear chowder served in Rhode Island, there is indeed a tomato-based chowder that has long been a RI tradition/favorite -- what we call "Rocky Point Clam Chowder." Even though Rocky Point chowder has a tomato base, it's definitely not "Manhattan," it's 100% Rhode Island. This recipe is something of a version of that. It's not a bad chowder at all, but I just can't help comparing it to the real Rocky Point chowder I grew up with.

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JimD

Reviewed: Aug. 2, 2008

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...

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6 users found this review helpful

Reviewer:

KMOMMYZ

Cooking Level: Intermediate

Reviewed: May 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.

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15 users found this review helpful

Reviewer:

estimatorlady

Reviewed: Jan. 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 .

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12 users found this review helpful

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Belle Starr

Reviewed: Nov. 28, 2007

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!

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TIFFANYSTARR

Reviewed: Apr. 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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10 users found this review helpful