star's StoryThis was 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!
Check out: rockypointpark.com
1 1/2 lb
salt pork, chopped into small pieces
canned tomato puree
1 1/2 qt
chopped quahogs or clams
water as needed
salt & pepper to taste
dash of old bay seasoning
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.
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.
About this Recipe
R S candy1963 - Aug 23, 2011
I too live in Rhode Island and New England clam chowder (or chowdah as say it lol) is thw white chowder..red is Manhattan
star pooley starryrose - Aug 23, 2011
You are correct on your description of "chowda" R.I. also has a clear broth. This recipe is from the amusement park I grew up with!
R S candy1963 - Aug 24, 2011
The clear one looks like dirty water..lol I'm just saying..lol