Best 5 Red Clam Chowder Recipes

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RHODE ISLAND RED CLAM CHOWDER



Rhode Island Red Clam Chowder image

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.

Provided by claudygirl

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 9

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

Steps:

  • Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and 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.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g

RED LOBSTER CLAM CHOWDER



Red Lobster Clam Chowder image

This is by far my favorite ever recipe for clam chowder. I always replace my salad with a cup of this. I was shocked that nobody had posted it.

Provided by Redneck Epicurean

Categories     Chowders

Time 50m

Yield 4-8 depending on serving bowl or cup

Number Of Ingredients 13

2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leek
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup minced clams with juice
1 cup diced potato
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dried thyme
1/2 cup heavy cream

Steps:

  • In a soup pot, melt butter over medium heat.
  • Add onion, celery, leeks and garlic and saute for 3 minutes mixing often.
  • Remove from the heat and add the flour, mixing well.
  • Add milk and whisk vigorously.
  • Drain clams and add juice to soup.
  • Slowly bring to a boil, stirring often.
  • Reduce heat to a simmer and add potatoes and seasonings; simmer 10 minutes.
  • Add clams and simmer 5-8 minutes.
  • Finish with heavy cream.

ALLANA'S ZESTY RED CLAM CHOWDER



Allana's Zesty Red Clam Chowder image

A rich red clam chowder with a spicy kick and plenty of vegetables.

Provided by Allana

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 20

6 slices bacon
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground white pepper
¼ teaspoon seasoning salt
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dry mustard
½ teaspoon Cajun seasoning
5 drops hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
1 (6.5 ounce) can large shrimp, drained

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
  • Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 12.4 g, Cholesterol 49.8 mg, Fat 8.4 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 2.4 g, Sodium 547.7 mg, Sugar 3.5 g

RED CLAM CHOWDER



Red Clam Chowder image

Make and share this Red Clam Chowder recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups clam juice
2 cups tomato juice
2 cups diced peeled tomatoes
1 (14 ounce) can diced tomatoes
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams, drained liquor reserved
salt and cayenne pepper

Steps:

  • Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
  • Discard bay leaf; season to taste with salt and cayenne.

Nutrition Facts : Calories 115, Fat 0.9, SaturatedFat 0.1, Cholesterol 13.7, Sodium 678.1, Carbohydrate 19, Fiber 2.7, Sugar 8.9, Protein 8.9

GARRISON'S RED CLAM CHOWDER (A CHUNKY STEW)



Garrison's Red Clam Chowder (a Chunky Stew) image

I'll admit, New England Clam Chowder is undoubtedly the Clam Chowder that first comes to most people's minds......but, the cousin to the white chowder, is a red chowder. Most refer to the red as Manhattan Clam Chowder. My red chowder differs from most Manhattan Chowder recipes, in that is does not include potato or bacon. In fact...

Provided by Garrison Wayne

Categories     Fish Soups

Time 2h30m

Number Of Ingredients 10

2 (28 0z) can(s) fire roasted tomatoes with their juices
1 (15 0z) can(s) tomato sauce
1 large onion, washed and loose skin removed/halved
1 large head of garlic, washed and loose skin removed/halved
1 large bay leaf
1/4 tsp red pepper flakes
3 Tbsp olive oil
1 (51 oz) can(s) chopped sea clams
1 Tbsp clam base (better than bouillon)
1/4 c fresh basil, chopped

Steps:

  • 1. Open the 51 oz can of clams. Strain, reserving 2 cups of clam juice. Refrigerate the drained clams until ready to add to the stew. Set the juice aside (reserve until later). Any excess juice can be frozen for later use.
  • 2. In a large pot, add the tomatoes and their juices, tomato sauce, halved onion, halved garlic head, red pepper flakes, olive oil and bay leaf. Bring to a boiling point over med/hi heat. Reduce heat and simmer (uncovered) on the lowest heat for 1 hour and 15 minutes. Stir occasionally.
  • 3. After reduction, fish out the bay leaf, garlic, and onion, and discard. Add the reserved 2 cups of clam juice and the clam base. (Clam Base) is found at a commercial type store like Smart and Final. Bring to boiling point again and simmer (uncovered) on the lowest burner for 30 minutes more.
  • 4. At this point, you can cool the tomato base for your chowder and assemble the next day...or you can proceed by adding the strained clams and basil. Heat just until steam point and serve with hearty bread or garlic toast.

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