*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.
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.
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 .
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.
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.
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!
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!
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.
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.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Rhode Island Red Clam Chowder to your Favorites