rocky point clam chowder
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
prep time
30 Min
cook time
30 Min
method
---
yield
20-8 oz. servings
Ingredients
- 1 1/2 pounds salt pork, chopped into small pieces
- 1 - onion, chopped
- 1 gallon clam juice
- 1 pound potatoes, diced
- 1 tablespoon paprika
- 2 cups canned tomato puree
- 1 1/2 quarts 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
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Step 1In a large stockpot, heat the salt pork until fat melts.
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Step 2Add chopped onions; Cook over gentle heat until very soft.
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Step 3Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
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Step 4Add quahogs/clams.
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Step 5Heat and taste for seasoning.
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Step 6TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
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Step 7This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chowders
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