Rhode Island Red Clam Chowder

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#91766

Rhode Island clam chowder doesn't contain the chunky tomatoes like Manhattan style typically does. Some versions are a clear broth, but we like this style made with a smooth tomato base.

serves/makes:

ready in:
under 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.