Rocky Point Clam Chowder
- Tammy
- 3 days ago
- 3 min read
AKA: RI Red or RI Red Chowder - Copycat Recipe
"No one can appreciate this recipe more than someone who grew up eating chowder and clam cakes at The Worlds Largest Rocky Point Shore Dinner Hall on the east coast. This recipe is adapted from the original Rocky Point recipe."
My Mom used to make this chowder in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. So one day after moving out of state, I said to the kids... "let's go get some little necks and clam juice!" OHHHHH.... so many ingredients are so hard to find in the south.. these people don't know seafood; yes they have the third coast but nothing compares to New England... NOT EVEN CLOSE!
One taste test of the soup... and it was amazing! Memories of being a kid, sitting in the Shore Dinner Hall started to flood back. And then of course I had to dip a clam cake in!
I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me.
Rocky Point Clam Chowder
Servings – 20 Prep Time – 15 Minutes Cook Time – 1 Hour
Ingredients:
1/2 lb salt pork, chopped into small pieces - you can also use thick sliced, or Canadian bacon chopped
3 tablespoons butter or margarine
1 lb onion, chopped
1 gallon clam juice
5 stalks celery, chopped 1/2" thick
1 lb potato, diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs or 1 1/2 quarts clams
1 28oz can crushed tomatoes, undrained
2 cups vegetable or clam stock
1 teaspoon salt, or as needed
2 teaspoons ground black pepper to taste, I prefer coarse ground
1 tablespoon Old Bay Seasoning
Directions:
In a large stockpot, heat the salt pork until fat melts.
Add butter, chopped onions and celery; cook over gentle heat until very soft.
Add in clam juice, potatoes, seasonings, tomato puree, and stock; simmer until the potatoes are soft, about 15 min.
Add in the semi chopped quahogs or clams. Simmer for an additional 10 minutes.
Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy!
If you prefer a chowder the white thicker and creamier chowder, try my New England Clam Chowder! It's another favorite staple of mine growing up!
Notes:
If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam boullion found in your local grocery stores.
*Quahogs (pronounced KAW-HAWGS) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜
Nutrition:
Calories: 273 | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 1278mg | Potassium: 960mg | Fiber: 3g | Sugar: 9g
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.