Rhode Island Red Clam Chowder

Name: Rhode Island Red Clam Chowder
Total time: 25 min
Yield: 8 Servings
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

Cost $15, save $10

Source: Recommended by CookPal

25 Min
8 Servings
$15

Rhode Island Red Clam Chowder

Cost $15, save $10

Source: Recommended by CookPal

25 Min
8 Servings
$15

INGREDIENTS

Seafood
- 1 (46 fluid ounce) can clam juice
- 1 (10 ounce) can whole baby clams, drained and juice reserved
Vegetables
- 🧅 2 onions, chopped
- 🥕 3 large carrots, chopped
- 🥔 3 large potatoes, peeled and cut into 1/2-inch cubes
Tomato Products
- 1 (10.75 ounce) can condensed tomato soup
- 1 (6.5 ounce) can tomato sauce
Spices and Herbs
- 2 tablespoons dried parsley
- Ground black pepper to taste

STEPS

Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil.

Add onions, carrots, and potatoes; 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.

NUTRIENTS

Per 1 serving

🔥

200

Calories

11
Protein
37
Carbs
2
Fats

💡 Do not boil the chowder when reheating to avoid 'rubberizing' the clams.Feel free to improvise by adding other ingredients like celery or bell peppers.Serve with crispy clam cakes or some crusty bread for a full seaside meal.