Rocky Point Clam Chowder
AuthorT LCategory, , DifficultyIntermediate

Red Rhode Island Style Clam Chowder

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 ½ lb salt pork, chopped into small pieces
 1 lb Onion - Chopped
 1 gal Clam Juice (either canned, or from steaming open the clams)
 1 lb Potato - Diced
 1 tbsp Paprike
 2 cups Tomato Puree
 1 ½ qts Chopped Quahog Clams
 As needed
 To Taste
 To Taste
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 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!

4

Heat and taste for seasoning.

TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.

This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.

 

Ingredients

 ½ lb salt pork, chopped into small pieces
 1 lb Onion - Chopped
 1 gal Clam Juice (either canned, or from steaming open the clams)
 1 lb Potato - Diced
 1 tbsp Paprike
 2 cups Tomato Puree
 1 ½ qts Chopped Quahog Clams
 As needed
 To Taste
 To Taste

Directions

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 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!

4

Heat and taste for seasoning.

TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.

This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.

Rocky Point Clam Chowder

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