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CDKitchen

Rhode Island Red Clam Chowder
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8    |   Ready In: < 30 minutes

Ingredients:
1 can (46 fluid ounce size) clam juice
1 can (10 ounce size) whole baby clams, drained and liquid reserved
2 onions, chopped
3 large carrots, peeled and chopped
3 large potatoes, peeled and cut into 1/4-inch cubes
1 can (10.75 ounce size) condensed tomato soup
1 can (6.5 ounce size) tomato sauce
ground black pepper, to taste
fresh parsley, as desired
saltine or oyster crackers

Directions:
Combine the clam juice and drained clam liquid in a large saucepan over medium-high heat. Bring to a boil. Add the onions, carrots, and potatoes. Reduce the heat to a simmer and let cook for 15 minutes or until the vegetables are soft.

Add the tomato soup and tomato sauce. Mix well. Season with the black pepper. Stir in the clams. Cook for 3-4 minutes or until the clams are heated through (do not let the soup boil or the clams will become tough).

Serve the Rhode Island red clam chowder hot, garnished with parsley. Serve with crackers, if desired.

Recipe Location: https://www.cdkitchen.com/recipes/recs/1819/Rhode-Island-Red-Clam-Chowder120893.shtml
Recipe ID: 91766

Nutrition:
per serving: 217 calories, 6g fat, 24g carbohydrates, 12g protein.

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