Rocky Point Clam Chowder

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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!

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★★★★★ 2 votes
20-8oz. servings
30 Min
30 Min


1 1/2 lb
salt pork, chopped into small pieces
onion, chopped
1 gal
clam juice
1 lb
potatoes, diced
1 Tbsp
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

How to Make Rocky Point Clam Chowder


  • 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.
  • 4Add quahogs/clams.
  • 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.

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About Rocky Point Clam Chowder

Course/Dish: Chowders