RHODE ISLAND CLAM CHOWDER
A recipe from Govenor Lincoln Almond. "With all the fine food Rhode Island has to offer, deciding on my favorite recipe was no easy task. After some serious thought and careful deliberation, I have decided on Rhode Island White Clam Chowder. I hope you enjoy this very special Rhode Island delicacy." Posted by request.
Provided by Lorac
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
- Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
- Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
- Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
- Add thyme, salt and pepper and serve.
RHODE ISLAND CLAM CHOWDER
Provided by Guy Fieri
Yield 8 large servings
Number Of Ingredients 11
Steps:
- 1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.
- 2. Ladle the soup into bowls and serve with a dollop of sour cream on top.
RHODE ISLAND CHOWDER
Provided by Food Network
Categories main-dish
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- In a large pot, combine the water, butter, clams, clam base, onions, salt, pepper and bay leaves and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving.
RHODE ISLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
- Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes.
- Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
- While the potatoes are cooking, remove the clams from their shells and roughly chop.
- Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley.
- Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams
RHODE ISLAND STYLE CLAM CHOWDER
Provided by Ellie Krieger
Categories main-dish
Time 56m
Yield 6 servings, serving size 1 1/2 cups
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.
RHODE ISLAND QUAHOG CHOWDER
Provided by Bobby Flay
Categories main-dish
Time 55m
Yield 25 to 30 portions
Number Of Ingredients 9
Steps:
- In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer.
- In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes.
- Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through.
RHODE ISLAND CLAM CAKES
Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!
Provided by quotFoodThe Way To
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together;.
- Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
- Drain on paper towels.
- Salt as desired and serve hot.
RHODE ISLAND RED CHOWDER
I was not totally surprised this was for a pink clam chowder but the name certainly had me thinking "chicken". We'll be clamming soon enough & this chowder made with milk instead of cream will be something tasty to try out. Received via email. Note this chowder is better if made at least an hour and up to a day ahead of time - so prep time includes an hour rest for it.
Provided by Busters friend
Categories Chowders
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes.
- Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes.
- Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
- In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days.
- When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired.
Nutrition Facts : Calories 366.9, Fat 15.9, SaturatedFat 6.5, Cholesterol 60.7, Sodium 792.5, Carbohydrate 36.8, Fiber 2.9, Sugar 12, Protein 19.6
RHODE ISLAND QUAHOG CHOWDA
In Rhode island, clam chowder is prepared with a clear broth, unlike the creamy white clam chowders found elsewhere in New England and also different from the red broth found in Manhattan style clam chowder. And ,oh yes, they use quahogs, a large cousin of the clam.*(If quahogs are unavailable, just use whatever clams you can get.) Adapted from Yankee magazine.
Provided by HeatherFeather
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Scrub quahaugs to clean well.
- Place into a large kettle with the 6 cups water, cover and cook over medium until shells open (approximately 5 minutes).
- Remove quahaugs from water and throw out quahaugs any that haven't opened up.
- Remove the meat from the opened shells and chop into fine pieces.
- Discard shells, but save all of the cooking liquid.
- In a large pot, render the salt pork until brown.
- Add the onions and saute a few minutes.
- Measure reserved cooking water and add additional water to make a full 8 cups liquid.
- Pour this liquid into the pot with the salt pork and onions.
- Add potatoes, salt and pepper.
- Simmer until the potatoes are very tender (aapproximately 5-10 minutes).
- Add the chopped quahaug meat and bring to a slow boil for 2-3 minutes.
- If you like, you may set a small pitcher of milk or cream on the table for guests to add a splash to individual portions, for those who prefer it that way.
Nutrition Facts : Calories 138.6, Fat 0.8, SaturatedFat 0.1, Cholesterol 23.1, Sodium 146.5, Carbohydrate 21.9, Fiber 2.6, Sugar 1.9, Protein 10.9
RHODE ISLAND CLAM CHOWDER
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits that are about the size of the bacon dice.
- When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 3 grams, TransFat 0 grams
ROCKY POINT CLAM CHOWDER
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!
Provided by quotFoodThe Way To
Categories Chowders
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, heat the salt pork until fat melts.
- Add chopped onions; Cook over gentle heat until very soft.
- Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
- Add quahogs/clams.
- 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.
RHODE ISLAND RED CLAM CHOWDER
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.
Provided by claudygirl
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g
RHODE ISLAND CLAM CHOWDER
This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference
Provided by KMOMMYZ
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 33.4 g, Cholesterol 75.1 mg, Fat 13.7 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1899.3 mg, Sugar 5.8 g
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