Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhode Island Red Chowder Recipe
    Lost? Site Map

    Rhode Island Red Chowder

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs 15 mins

    45 mins

    Buster's friend's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Rhode Island Red Chowder

    Serving Size: 1 (567 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 366.9
     
    Calories from Fat 143
    39%
    Total Fat 15.9 g
    24%
    Saturated Fat 6.5 g
    32%
    Cholesterol 60.6 mg
    20%
    Sodium 792.4 mg
    33%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 2.8 g
    11%
    Sugars 11.9 g
    47%
    Protein 19.6 g
    39%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites