Rhode Island Red Clam Chowder Recipe

Name: Rhode Island Red Clam Chowder Recipe
Total time: 45 mins
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

Why choose Rhode Island Red Clam Chowder over New England clam chowder? Because this recipe emphasizes the true clam flavor, ditching the heavy cream. Feel free to adapt it using your preferred ingredients. The end result tastes like the classic clam chowder enjoyed at the beach! Remember, when reheating, avoid boiling to prevent the clams from becoming rubbery.

Total time45 mins
Prep time20 mins
Cook time25 mins
Yield8 servings, 8

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Servings

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

Instructions

In a large pot, combine clam juice and the liquid from canned clams. Bring the mixture to a boil. Add chopped onion, carrots, and diced potatoes. Reduce heat to medium and simmer for 15 minutes, or until vegetables are tender. Incorporate tomato soup and tomato sauce, then season with fresh parsley and ground black pepper. Gently fold in the clams and heat until they are warmed through.

Nutrition

Calories: 200 kcal
Fat Content: 2 g
Fiber Content: 5 g
Sugar Content: 7 g
Sodium Content: 915 mg
Protein Content: 11 g
Cholesterol Content: 33 mg
Carbohydrate Content: 37 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g