Rhode Island Red Clam Chowder
A tomato-tinted clam chowder that splits the difference between clear Rhode Island broth and Manhattan-style red chowder, thickened lightly with potato starch.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Large stockpot
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 8
- carbs
- 30
- protein
- 17
- calories
- 290
Instructions
- 1
Open the clam shells and save the clam liquid inside. Chop the clam meat.
- 2
Cook the salt pork in a stockpot over medium heat until crisp.
- 3
Add the onion and celery. Cook until softened, about 5 minutes.
- 4
Stir in the potatoes, clam liquid, water, crushed tomatoes, and bay leaf.
- 5
Cook at a gentle simmer until the potatoes are tender, about 20 minutes.
- 6
Add the chopped clams. Simmer gently for 5 minutes more.
- 7
Season with salt and pepper to taste.
- 8
Remove and discard the bay leaf. Serve hot.
Chef's tips
Use canned crushed tomatoes instead of tomato paste for a fresher, brighter red color.
Storage
Keeps refrigerated up to 3 days in a sealed container.
Reheating
Reheat slowly on the stovetop over low heat.
Common mistakes to avoid
- •Adding too much tomato and losing the clam flavor.
- •Cooking the clams too long so they turn tough and rubbery.
Serving suggestions
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