Best 3 Rocky Point Clam Chowder Recipes
In the heart of Long Island, New York, lies the charming village of Rocky Point, renowned for its picturesque harbor and a culinary gem that warms the soul: Rocky Point Clam Chowder. This hearty and flavorful chowder embodies the essence of coastal cuisine, blending the bounty of the sea with a symphony of aromatic vegetables and herbs. Dive into a creamy broth, enriched with tender clams, succulent bacon, and a hint of smokiness from paprika. Each spoonful promises a harmonious balance of briny, smoky, and savory notes, leaving you craving more.
Embark on a culinary journey with our curated collection of Rocky Point Clam Chowder recipes, each offering a unique twist on this classic dish. Discover the traditional New England-style chowder, where clams take center stage, swimming in a creamy broth enhanced by the sweetness of corn and potatoes. For a smoky and robust variation, explore the Manhattan-style chowder, where tomatoes add a vibrant hue and a tangy depth of flavor.
Transport yourself to the coastal haven of Rhode Island with our Narragansett Clam Chowder recipe, where tender clams are bathed in a clear broth infused with the essence of herbs and vegetables. Experience the simplicity and elegance of this chowder, allowing the natural flavors of the sea to shine through.
Indulge in a taste of the Pacific Northwest with our West Coast Clam Chowder, a symphony of fresh clams, succulent salmon, and crisp vegetables simmering in a creamy broth. This chowder captures the essence of the region's abundant seafood and vibrant produce.
For a taste of innovation, venture into the realm of our creative clam chowder variations. Experiment with a creamy corn and clam chowder, where sweet corn kernels dance harmoniously with tender clams in a rich and velvety broth. Discover the unique charm of our clam and chorizo chowder, where smoky chorizo sausage adds a spicy kick to the classic recipe.
No matter your preference, our collection of Rocky Point Clam Chowder recipes promises a culinary adventure that will tantalize your taste buds and transport you to the heart of this charming seaside village.
ROCKY POINT CLAM CHOWDER
This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island!
Provided by quotFoodThe Way To
Categories Chowders
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, heat the salt pork until fat melts.
- Add chopped onions; Cook over gentle heat until very soft.
- Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
- Add quahogs/clams.
- Heat and taste for seasoning.
- TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
- This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
ROCKY POINT AMUSEMENT PARK'S CLAM CHOWDER RECIPE - (3.7/5)
Provided by Floridaberry
Number Of Ingredients 11
Steps:
- In a large dutch oven, heat the salt pork until the fat melts. Add the onions. Cook over gentle heat until very soft. Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. It is best to use old, not new, potatoes, because they thicken the chowder with their starch. Crush some pilot crackers and stir them into the chowder to thicken it further, near the end of the cooking. Happy Eating. This recipe makes about 20 (8-oz) servings. The main item on the menu was Rocky Point Clam Chowder which was prepared according to the shore dinner hall's owner's well kept secret recipe. The diners were seated at both sides of very long tables as they arrived, usually in groups (there was no preferential seating) and the hot chowder was brought in in large metal pots and placed on the tables about six feet apart -- about 50 pots to each table. The chowder was served with hot "Rocky Point Clam Cakes" (see recipe), sweet corn and watermelon. Beer and soft drinks were available for purchase nearby. Unfortunately, the shore dinner hall and the rest of the amusement park were totally destroyed in the hurricane of September 1938. No attempt was made to rebuild the park and the shore dinner hall until after World War II, and it reopened for business in 1946. Tragedy struck again when the new park and shore dinner hall were destroyed by another hurricane in 1954. Again the amusement park and shore dinner hall were rebuilt. However, the park and the shore dinner hall were closed down for good a few years ago (1996) and they are now just a memory. But the famous Rocky Point Clam Chowder and Rocky Point Clam Cakes are still available from Rocky Point Chowder House, 1759 Post Rd, Warwick, RI (401-739-4222).
ROCKY POINT CLAM CHOWDER
This was a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to...
Provided by star pooley
Categories Chowders
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a large stockpot, heat the salt pork until fat melts.
- 2. Add chopped onions; Cook over gentle heat until very soft.
- 3. Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
- 4. Add quahogs/clams.
- 5. Heat and taste for seasoning.
- 6. TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
- 7. This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
Tips:
- Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
- Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque, about 3-4 minutes.
- Use a good quality clam juice. Clam juice is the base of the chowder, so it's important to use a good quality one. Look for a clam juice that is clear and has a strong clam flavor.
- Add vegetables to your chowder. Vegetables add flavor and texture to the chowder. Common vegetables used in clam chowder include potatoes, carrots, celery, and onions.
- Season the chowder to taste. Salt, pepper, and garlic powder are common seasonings used in clam chowder. You can also add other seasonings, such as thyme, rosemary, or bay leaves.
- Serve the chowder hot. Clam chowder is best served hot, with a side of crackers or bread.
Conclusion:
Clam chowder is a classic New England dish that is enjoyed by people of all ages. It's a hearty and flavorful soup that is perfect for a cold winter day. With a few simple tips, you can make a delicious clam chowder that your family and friends will love. So next time you're looking for a comforting and delicious soup, give clam chowder a try!
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