Ingredients
- 1 gallon cold water
- 1/2 cup freshly chopped clams
- 2 sticks butter
- 4 bay leaves
- 1 1/2 tablespoons salt
- 1/2 tablespoon black pepper
- 3 tablespoons clam base
- 1/8 cup chopped onions
- 4 cups cubed potatoes
- Sour cream, for serving
Directions
In a large pot add all the ingredients except potatoes and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By scarletsc
on September 30, 2011
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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.
By Chef #617788
No. Providence, RI
on September 04, 2011
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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.
By coolone_06512_1...
East Haven, CT
on October 05, 2010
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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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