rhode island red chowder
The tomato sauce added makes it different from the Cape Cod chowder.
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
family of 4
Ingredients
- 4 tablespoons butter
- 1 cup chopped onions
- 2 tablespoons seasoned salt
- 6 cups chopped clams, plus their liquor
- 4 cups bottled or canned clam juice
- 6 cups water
- 8 cups peeled and diced all-purpose potatoes
- 1/2 cup condensed tomato soup
- 1/2 cup tomato puree or sauce
- 1/2 teaspoon cayenne pepper
- - salt and ground black pepper
How To Make rhode island red chowder
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Step 1In a large soup pot, heat the butter. Add the onions and seasoned salt and cook over medium heat for 5 minutes. Add the clams and their liquid , the clam juice and the water. Bring to a boil, reduce the heat to medium low, and simmer, covered for 30 minutes.
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Step 2Add the potatoes, bring to boil, reduce heat and simmer until the potatoes are soft about 15 minutes. Stir in the tomato soup, tomato paste and cayenne, and simmer for 10 minutes. Cool the chowder and refrigerate for several hours or overnight.
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Step 3Reheat gently. adjust the seasonings and add more water if the chowder is too thick, and serve.
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