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Reviews for: Photos of Rhode Island Red Clam Chowder
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1 of 16
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.
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(21)
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 .
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(17)
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.
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(13)
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...
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(9)
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.
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(9)
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!
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(9)
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 chowder just like this all of my life. I had done some research and the red tomato-based chowder is traced to RI's Portuguese immigrants who came with tomato-based soups. New Englanders called it "Manhattan" chowder as a derisive term because it was not clear or white. But RI red chowder was always a fixture at George's in Galilee and at Iggy's and I wouldn't eat a clam cake without some!
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(8)
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.
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(6)
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 Hall there is nothing like it.
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(4)