rocky point clam chowder
(3 ratings)
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
(3 ratings)
yield
20 -8oz. servings
prep time
30 Min
cook time
30 Min
Ingredients For rocky point clam chowder
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1 1/2 lbsalt pork, chopped into small pieces
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1onion, chopped
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1 galclam juice
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1 lbpotatoes, diced
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1 Tbsppaprika
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2 ccanned tomato puree
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1 1/2 qtchopped quahogs or clams
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water as needed
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salt & pepper to taste
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dash of old bay seasoning
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pilot/oyster crackers
How To Make rocky point clam chowder
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1In a large stockpot, heat the salt pork until fat melts.
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2Add chopped onions; Cook over gentle heat until very soft.
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3Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
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4Add quahogs/clams.
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5Heat and taste for seasoning.
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6TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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