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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is 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! Ingredients:
1/2 lb salt pork, chopped into small pieces |
1 lb onion, chopped |
1 gallon clam juice |
1 lb potato, diced |
1 tablespoon paprika |
2 cups canned tomato puree |
1 1/2 quarts chopped quahogs or 1 1/2 quarts clams |
water, as needed |
salt & pepper |
old bay seasoning |
pilot cracker |
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 alittle water; simmer until the potatoes are soft.
4. Add quahogs/clams.
5. Heat and taste for seasoning.
6. TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
7. This 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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