Rhode Island Red Clam Chowder

Rhode Island Red Clam Chowder

12
claudygirl 2

"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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Ingredients

45 m servings 200 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 wi...

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 wi...

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...

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...

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 s...

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...

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...

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 chowd...

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." E...

Loved this. I think it is very close to Rocky Point's Clam Chowder, Does anyone out there have a 'from scratch' recipe for the "Clam Cakes" that go with it? I sure do miss the Rocky Point Dinner...