READY IN 45 mins

Rhode Island Red Clam Chowder

Read Reviews (7)

"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." — claudygirl

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

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 .

—Belle Starr

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Most Helpful Critical Review

May 02, 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.

—estimatorlady

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7 Ratings

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.

—Wilemon

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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!

—TIFFANYSTARR

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Aug 02, 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...

—KMOMMYZ

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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.

—claudygirl

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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.

—JimD

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Nutrition

Calories
200 kcal
10%

Carbohydrates
37.4 g
12%

Cholesterol
33 mg
11%

Fat
1.9 g
3%

Fiber
4.9 g
20%

Protein
10.7 g
21%

Sodium
915 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhode Island Red Clam Chowder

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 200
Calories from Fat: 18

% Daily Value *
Total Fat 1.9g 3 %
Saturated Fat 0.5g 3 %
Cholesterol 33mg 11 %
Sodium 915mg 37 %
Potassium 1137mg 32 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 4.9g 20 %
Protein 10.7g 21 %
** Sugars 7.1g
Vitamin A 101 %
Vitamin C 91 %
Calcium 14 %
Iron 117 %
** Thiamin 22 %
** Niacin 29 %
** Vitamin B6 35 %
** Magnesium 23 %
** Folate 24 %

* 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.