Rhode Island Red Clam Chowder Recipe

Cook Time: 25 minutes

Clam Chowder Recipe

Ingredients:

• 1 (46 fluid ounce) can clam juice
• 1 (10 ounce) can whole baby clams, drained and juice reserved
• 2 onions, chopped
• 3 large carrots, chopped
• 3 large potatoes, peeled and cut into 1/2-inch cubes
• 1 (10.75 ounce) can condensed tomato soup
• 1 (6.5 ounce) can tomato sauce
• 2 tablespoons dried parsley
• Ground black pepper to taste

Directions:

1. Pour the clam juice and the juice from the canned clams into a large pot. Bring to a boil over medium-high heat.
2. Add the chopped onions, carrots, and potatoes to the pot. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
3. Stir in the condensed tomato soup and tomato sauce. Season with dried parsley and black pepper to taste.
4. Finally, add the canned clams and cook for an additional 2-3 minutes, or just until the clams are heated through.

Nutrition Facts (per serving):

• Calories: 200
• Fat: 2g
• Carbohydrates: 37g
• Protein: 11g

Nutrition Breakdown:

• Calories: 200
• Total Fat: 2g (2% of daily value)
• Saturated Fat: 1g (3% of daily value)
• Cholesterol: 33mg (11% of daily value)
• Sodium: 915mg (40% of daily value)
• Total Carbohydrate: 37g (14% of daily value)
• Dietary Fiber: 5g (18% of daily value)
• Total Sugars: 7g
• Protein: 11g (21% of daily value)
• Vitamin C: 55mg (61% of daily value)
• Calcium: 109mg (8% of daily value)
• Iron: 12mg (65% of daily value)
• Potassium: 1137mg (24% of daily value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin: Rhode Island Red Clam Chowder is a distinct New England specialty that stands apart from other regional clam chowders. Unlike its creamy counterpart, the traditional New England clam chowder, which is rich and white, the Rhode Island Red variation is tomato-based. It has its roots in the Portuguese immigrant community of Rhode Island, who brought their tomato-based soup traditions with them. This version of clam chowder became a beloved staple in Rhode Island and its coastal towns.

Regional Features: This clam chowder is most commonly enjoyed in Rhode Island and coastal Massachusetts, particularly in seaside communities where clams are abundant. Unlike Manhattan clam chowder, which features a tomato base with a variety of vegetables like carrots and celery, Rhode Island Red Clam Chowder is simpler, relying on just clams, potatoes, onions, and tomatoes for its flavor profile. The chowder is often enjoyed with clam cakes, another Rhode Island favorite, making it a classic combination along the New England coast.

Differences from Similar Dishes: While similar to Manhattan clam chowder due to its tomato base, Rhode Island Red Clam Chowder is a unique variation. It does not feature additional vegetables like carrots or celery, as in the Manhattan version, and it tends to focus more on the clam flavor, making it a lighter alternative to its Manhattan counterpart. The clear broth style of clam chowder is often confused with Rhode Island's more robust, red version, but they are distinctly different dishes with separate histories and flavors.

Where It's Typically Served: Rhode Island Red Clam Chowder is commonly found in local seafood restaurants, particularly along the shores of Rhode Island and Massachusetts. It is often paired with clam cakes, which are deep-fried dough pockets filled with clams. The dish is a popular choice for a hearty lunch or dinner, especially on cold, rainy days when a warm, savory bowl of chowder is the perfect comfort food.

Fun Facts:

• Rhode Island Red Clam Chowder is often served in local Rhode Island establishments like George's of Galilee, where it has been a long-time favorite of regulars.
• The chowder has a loyal following among locals, many of whom consider it a crucial part of the New England coastal experience, especially during clam bakes.
• Interestingly, the tomato-based nature of the chowder has led some to call it "Manhattan chowder" in jest, as they distinguish it from the clear broth style of New England clam chowder.
• The chowders vibrant red color is often a hallmark of the dish, making it visually striking when served alongside clam cakes, which are golden-brown and crispy.
• Although the dish is widely considered a Rhode Island creation, variations of red clam chowder can be found along the northeastern U.S. coastline, reflecting the region's love for fresh seafood.

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