Photo: Monika Grabkowska
Rhode Island Red Clam Chowder
9 ingredients
20 min + 25 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
506
Calories
57g
Protein
3g
Fat
65g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Clam | 100g cooked | 148 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (46 fluid ounce) can clam juice
- 1 (10 ounce) can whole baby clams, drained and juice reserved
- 2 onions, chopped
- 3 large carrots, chopped
- 3 large potatoes, peeled and cut into 1/2-inch cubes
- 1 (10.75 ounce) can condensed tomato soup
- 1 (6.5 ounce) can tomato sauce
- 2 tablespoons dried parsley
- ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes