star pooley Recipe

Rocky Point Clam Chowder

By star pooley starryrose


Recipe Rating:
 2 Ratings
Serves:
20-8oz. servings
Prep Time:
Cook Time:

star's Story

This 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

Ingredients

1 1/2 lb
salt pork, chopped into small pieces
1
onion, chopped
1 gal
clam juice
1 lb
potatoes, diced
1 Tbsp
paprika
2 c
canned tomato puree
1 1/2 qt
chopped quahogs or clams
water as needed
salt & pepper to taste
dash of old bay seasoning
pilot/oyster crackers

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chowders