"Food:The Way To Anyone's Heart"'s Note:
This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island!
My Private Note
Units: US | Metric
- 1In a large stockpot, heat the salt pork until fat melts.
- 2Add chopped onions; Cook over gentle heat until very soft.
- 3Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
- 4Add quahogs/clams.
- 5Heat and taste for seasoning.
- 6TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
- 7This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
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Nutritional Facts for Rocky Point Clam Chowder
Serving Size: 1 (342 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 272.8
- Calories from Fat 92
- Total Fat 10.3 g
- Saturated Fat 3.4 g
- Cholesterol 30.1 mg
- Sodium 1276.6 mg
- Total Carbohydrate 32.0 g
- Dietary Fiber 2.2 g
- Sugars 8.7 g
- Protein 12.8 g