Total Time
1hr
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!

Ingredients Nutrition

Directions

  1. In a large stockpot, heat the salt pork until fat melts.
  2. Add chopped onions; Cook over gentle heat until very soft.
  3. Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
  4. Add quahogs/clams.
  5. Heat and taste for seasoning.
  6. TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
  7. This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.

Reviews

(3)
Most Helpful

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!!

Lizstang May 26, 2009

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.

NanMarz56 November 29, 2014

Chowder and Clam Cakes -

Swizzle 1 February 17, 2012

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