Rocky Point Clam Chowder
Introduction to Rocky Point Clam Chowder
If you lived in New England prior to early 1990, then you’ve likely heard of the famous Rhode Island delicacy known as” Rocky Point Clam Chowder”. This twist on Rhode Islands “clear broth” style chowder is made with clams, potatoes, salt pork, and tomato puree. It’s known for its signature pink color and rich flavor. But what exactly is Rocky Point Clam Chowder? Where did it come from? In this post, we’ll explore the history of Rocky Point and it’s famous Clam Chowder.
History of Rocky Point Amusement Park
In the city of Warwick, Rhode Island, there was a popular amusement park called Rocky Point. It opened in 1840 and ran until 1996. The land for the park was purchased in 1840 by Captain William Winslow, and was used as a place to let passengers off of his ship to enjoy a Sunday afternoon. As time went on, he added various attractions such as rides and restaurants for his shore dinners. As the popularity grew so did the attraction’s offerings– Gallons of Rocky Point’ Famous red chowder, along with clam cakes and steamed clams were served at its all-you-can-eat Shore Dinner Hall.
Rocky Point Shore Dining Hall
Rocky Point Entrance
Where to Find Rocky Point Clam Chowder
Until recently, you could get a bowl of authentic chowder at the Rocky Point Clam Shack in Warwick, RI
Unfortunately, we have heard that the shack has closed due to the property owners declining to renew the Clam Shack’s lease. The owners have vowed to re-open at a new location. Lets Hope this happens.
Rocky Point Clam Chowder Recipe
AuthorgwtradingCategoryChowders, Clams, Seafood RecipesDifficultyIntermediateFamous Rocky Point Clam Chowder
in a large stockpot, heat the salt pork until fat melts - do not burn!
Add chopped onions; Cook over gentle heat until very soft.
Add clam juice, potatoes, seasonings, tomato puree, and a little water; simmer until the potatoes are soft. *Only Then* Add quahogs/clams. Simmer for 5-6 more mins to lightly cook clams. If clams are cooked too long or at too high of heat they will become rubbery!
Taste, and if needed Add a bit more cracked pepper and/or Old Bay
Serve with Pilot Crackers on the side.
Notes: Some versions of this recipe call for "Using old potatoes, as the starch will "Thicken" the chowder. Based on the hundreds of gallons of this that was served at Rocky Point I am pretty sure that the original Rocky Point recipe just used fresh Russet potatoes. I usually don't have ready access to "OLD" potatoes as they go pretty quick around here. If you feel the need to thicken up your chowder, you can crush up and stir in a handful of the Pilot Crackers or even some instant potato flakes.
Ingredients
Directions
in a large stockpot, heat the salt pork until fat melts - do not burn!
Add chopped onions; Cook over gentle heat until very soft.
Add clam juice, potatoes, seasonings, tomato puree, and a little water; simmer until the potatoes are soft. *Only Then* Add quahogs/clams. Simmer for 5-6 more mins to lightly cook clams. If clams are cooked too long or at too high of heat they will become rubbery!
Taste, and if needed Add a bit more cracked pepper and/or Old Bay
Serve with Pilot Crackers on the side.
Notes: Some versions of this recipe call for "Using old potatoes, as the starch will "Thicken" the chowder. Based on the hundreds of gallons of this that was served at Rocky Point I am pretty sure that the original Rocky Point recipe just used fresh Russet potatoes. I usually don't have ready access to "OLD" potatoes as they go pretty quick around here. If you feel the need to thicken up your chowder, you can crush up and stir in a handful of the Pilot Crackers or even some instant potato flakes.
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