Authentic Rhode Island Red Clam Chowder (Chowdah)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.6
  • Total Fat: 4.0 g
  • Cholesterol: 20.7 mg
  • Sodium: 873.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.9 g

View full nutritional breakdown of Authentic Rhode Island Red Clam Chowder (Chowdah) calories by ingredient
Submitted by:

Introduction

This is the famous chowder that was served at the Shore Dinner Hall of historic Rocky Point Park. This chowder is not to be confused with Manhattan Clam Chowder, as it does not contain a lot of vegetables. The only deviation I had to make from the original recipe, was to substitute canned clams and juice for the quahogs (Native American name for large clams), which are only found in Rhode Island's Narragansett Bay. I no longer live in Rhode Island and this dish is one I truly miss. This is the famous chowder that was served at the Shore Dinner Hall of historic Rocky Point Park. This chowder is not to be confused with Manhattan Clam Chowder, as it does not contain a lot of vegetables. The only deviation I had to make from the original recipe, was to substitute canned clams and juice for the quahogs (Native American name for large clams), which are only found in Rhode Island's Narragansett Bay. I no longer live in Rhode Island and this dish is one I truly miss.
Number of Servings: 6

Ingredients

    Salt Pork, 1 ounce, finely diced
    Onions, 1 cup chopped
    White Potato, 2 large diced
    Tomato Puree, 1/3 cup
    Whole Baby Clams, 3 10 oz. cans (drain liquid and reserve)
    Paprika, 1/2 tsp.
    Clam Juice, 3 8 oz. bottles
    Water, small amount if desired
    Salt to taste, if needed (very little if at all)
    Black Pepper, to taste
    Oyster or Saltine Crackers, (optional & not calculated in)

Directions

In a large pot, heat the salt pork until the fat melts some then add the onions and cook over medium heat until very soft but not browned. Add the bottled clam juice, the reserved clam juice, potatoes, paprika and black pepper, tomato puree, and a little water if needed. Simmer until the potatoes are soft, then add the clams. Just heat through, do not overcook or the clams will become rubbery. Taste for any seasoning adjustment. If desired, some crushed crackers can be added near the end of cooking to thicken the stock further.

Makes 6 servings, soup bowl size.

Number of Servings: 6

Recipe submitted by SparkPeople user LINDAJ0621.

Rate This Recipe