Rhode Island Red Clam Chowder

Name: Rhode Island Red Clam Chowder
Prep time: 20 min
Cook time: 25 min
Yield: 8
Ingredients: 1 (46 fluid ounce) can clam juice; 1 (10 ounce) can whole baby clams, drained and juice reserved; 2 onions, chopped; 3 large carrots, chopped; 3 large potatoes, peeled and cut into 1/2-inch cubes; 1 (10.75 ounce) can condensed tomato soup; 1 (6.5 ounce) can tomato sauce; 2 tablespoons dried parsley; ground black pepper to taste

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 8 servings 👁️ 3 views

How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 8

Difficulty Medium

🛒 Ingredients

1 (46 fluid ounce) can clam juice

1 (10 ounce) can whole baby clams, drained and juice reserved

2 onions, chopped

3 large carrots, chopped

3 large potatoes, peeled and cut into 1/2-inch cubes

1 (10.75 ounce) can condensed tomato soup

1 (6.5 ounce) can tomato sauce

2 tablespoons dried parsley

ground black pepper to taste

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 200

% Daily Value*

Total Fat 1.9g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 915mg 40%

Total Carbohydrate 37.4g 14%

Dietary Fiber 4.9g 18%

Total Sugars 7.1g

Protein 10.7g 21%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Pour clam juice, and the juice from the canned clams into a large pot.

Bring to a boil.

Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender.

Stir in the tomato soup and tomato sauce, and season with parsley and black pepper.

Add clams last, and cook just until heated through.