Rhode Island Chowder

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Not being fair with the star but being a former resident of RI -we had clam chowder with no tomato or sour cream. Salt Pork fat was used and not butter. I would not use a gl. of h2o.
I do miss that delicious RI taste of chowder.

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2009 - I can tell you that RI chowder should be RED. It should have some tomato sauce in it. I also have never seen sour cream on clam chowder!
June 2011 - The restaurants I dine at offer red or white, not clear. We grew up with Rocky Point Clam Cakes & Chowder(light red, hint of tomato--not a deep red with herbs and vegetables like Manhatten chowder. However, I will try to stop by Evelyn's this Summer to sample clear chowder because I have not seen it yet.
July 2011 - Went to Evelyn's & had clear chowder. Also, saw clear Quahog chowder on a menu in Jamestown. Evelyn's was very good (lots of clams, but I prefer red. I am from Northern RI & saw these clear chowders near the ocean areas. I thought this recipe was a version that someone made up & called RI chowder and I was a bit harsh in original review, but I realize I was mistaken and have eaten some of my words! The reviewer that said recipe should say cream/milk instead of sour cream is right.

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Rhode Island has NEVER BEEN RED! It has always been clear in the 55 years I've been there. I do agree that the gallon of cold water was a little much. I cut it down to 3/4 and added another 1/2 c clams and 3 stalks celery. I like my chowdah thick.
I have been in a few Diners that served warm milk/cream on the side. But the chowdah is ALWAYS SERVED CLEAR in RHODE ISLAND. The only RED Chowder is that served in Manhatten, and thus called Manhatten Clam Chowder. I never heard of sour cream in ANY Clam Chowder but if someone likes it there is always a first time. Thats how new recipes are born.

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read some of the reviews and I have to agree 1 gal of water with the small amt of clams sounds kind of weak and also never had sour cream served with it but, I love sour cream so I will be sure to try it, BUT the person who said R I chowder is red is WRONG R I chowder is clear

Born and raised in R I

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The recipe should not read top w/ sour cream. It should say add cream or reg milk just before serving if you don't want clear chowder. Most New England clam chowder is either clear or creamy. Manhattan chowder is tomato based. Evelyn's chowder is always deliscious so why make it at home when we can there and get it fresh and hot.

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... but needed some celery and skip the sour cream.

Also, not sure where the previous poster lived in RI, but where I grew up RI chowder was always clear with milk served on the side. Manhattan chowder is red.

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This recipe was terrible. It was wayyyy too thin and tasteless. I really think a gallon of water was far too much water and it ended up tasting like a very mild chicken broth with no clam taste whatsoever. Terrible terrible terrible.
I'll have to salvage it by adding carrots and celery and maybe some chicken to make it a chicken soup instead.

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I added an extra 1/8 cup of onions and extra 2 cups of potatoes. I would also use less butter maybe a stick and a half. Otherwise it was delicious.

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So good. I have been looking for a clear broth chowder for the longest time. Much better than a cream base, you can really taste all of the the flavors rather than a cream base.