Best Rhode Island Red Chowder Recipes

RHODE ISLAND RED CLAM CHOWDER

Rhode Island Red Clam Chowder image

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.

Provided by claudygirl

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 (46 fluid ounce) can clam juice
1 (10 ounce) can whole baby clams, drained and juice reserved
2 onions, chopped
3 large carrots, chopped
3 large potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can condensed tomato soup
1 (6.5 ounce) can tomato sauce
2 tablespoons dried parsley
ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g

RHODE ISLAND RED CHOWDER

Rhode Island Red Chowder image

I was not totally surprised this was for a pink clam chowder but the name certainly had me thinking "chicken". We'll be clamming soon enough & this chowder made with milk instead of cream will be something tasty to try out. Received via email. Note this chowder is better if made at least an hour and up to a day ahead of time - so prep time includes an hour rest for it.

Provided by Busters friend

Categories Chowders

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 lb bacon, thick sliced, chopped (salt pork if available)
2 onions, chopped
3 tablespoons flour
4 cups clam broth (a mixture of juice from clams and bottled juice is OK)
1 lb baking potato, peeled, diced
1 1/2 teaspoons oregano, dried
1 bay leaf, broken in half
3 cups whole milk
2 cups plum tomatoes, diced, seeded, fresh
2 cups clams, shucked, coarsely chopped (hard-shell)
3 tablespoons ketchup
1/4 teaspoon baking soda
salt
black pepper, freshly ground, to taste
1 tablespoon butter
8 saltine crackers, crumbled (I like pilot crackers)

Steps:

In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes.
Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes.
Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days.
When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired.

Nutrition Facts : Calories 366.9, Fat 15.9, SaturatedFat 6.5, Cholesterol 60.7, Sodium 792.5, Carbohydrate 36.8, Fiber 2.9, Sugar 12, Protein 19.6

RHODE ISLAND RED CHOWDER RECIPE

Rhode Island Red Chowder Recipe image

Provided by á-170456

Number Of Ingredients 17

Ingredients

1/4 pound thick-sliced bacon or salt pork chopped
2 onions chopped
3 tablespoons flour
4 cups clam broth or a mixture of juice
from clams and bottled juice
1 pound baking potatoes peeled, diced
1 1/2 teaspoons dried oregano
1 large bay leaf broken in half
3 cups whole milk
2 cups diced seeded fresh plum tomatoes
2 cups coarsely-chopped hard-shell clams see * Note
3 tablespoons ketchup
1/4 teaspoon baking soda
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon butter
8 common crackers or saltines crumbled

Steps:

* Note: You can buy chopped fresh clams from a fish market or use 5 quarts of scrubbed hard-shell quahogs and steam them in a small amount of water in a large kettle until they open, 5 to 15 minutes, depending on size. Then scrape out the clam meat and chop or cut it with scissors into cranberry-size pieces. Pour cooking liquid into a glass measuring cup, let any mud settle, and pour off clean broth. This is clam liquor. In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes. Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes. Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes. In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days. When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired. This recipe yields 6 servings. Each serving: 348 calories; 788 mg sodium; 65 mg cholesterol; 10 grams fat; 43 grams carbohydrates; 23 grams protein; 3.55 grams fiber.

RHODE ISLAND RED CHOWDER

Rhode Island Red Chowder image

The tomato sauce added makes it different from the Cape Cod chowder.

Provided by Carol Junkins @CarolAJ

Categories Chowders

Number Of Ingredients 11

Ingredients

4 tablespoon(s) butter
1 cup(s) chopped onions
2 tablespoon(s) seasoned salt
6 cup(s) chopped clams, plus their liquor
4 cup(s) bottled or canned clam juice
6 cup(s) water
8 cup(s) peeled and diced all-purpose potatoes
1/2 cup(s) condensed tomato soup
1/2 cup(s) tomato puree or sauce
1/2 teaspoon(s) cayenne pepper
- salt and ground black pepper

Steps:

In a large soup pot, heat the butter. Add the onions and seasoned salt and cook over medium heat for 5 minutes. Add the clams and their liquid , the clam juice and the water. Bring to a boil, reduce the heat to medium low, and simmer, covered for 30 minutes.
Add the potatoes, bring to boil, reduce heat and simmer until the potatoes are soft about 15 minutes. Stir in the tomato soup, tomato paste and cayenne, and simmer for 10 minutes. Cool the chowder and refrigerate for several hours or overnight.
Reheat gently. adjust the seasonings and add more water if the chowder is too thick, and serve.