Prep 30 mins
Cook 30 mins
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!
- 1⁄2 lb salt pork, chopped into small pieces
- 1 lb onion, chopped
- 1 gallon clam juice
- 1 lb potato, diced
- 1 tablespoon paprika
- 2 cups canned tomato puree
- 1 1⁄2 quarts chopped quahogs or 1 1⁄2 quarts clams
- water, as needed
- salt & pepper
- Old Bay Seasoning
- pilot cracker
- In a large stockpot, heat the salt pork until fat melts.
- Add chopped onions; Cook over gentle heat until very soft.
- Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
- Add quahogs/clams.
- Heat and taste for seasoning.
- TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
- This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
We made this chowder over Memorial Day weekend, what a hit it was!! Everyone remarked on how much it did taste just like Rocky Point's Chowder. We are definitely saving this recipe!!
I made this recipe and it brought me right back to Rocky Point on a hot summer night. It taste just like Rocky Point. I recommend making this one. Its a keeper.
Chowder and Clam Cakes -