Rhode Island Chowder

Recipe courtesy Domenic Bitto at Evelyn's Drive-In in Tiverton, RI

Show: Diners, Drive-ins and DivesEpisode: Seaside Eats

Rated: 3 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
45 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 45 min
Total:: 55 min

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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.

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Comments & Reviews

recipe Rhode Island Chowder
AMY Tiverton, RI 06-05-2009
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recipe is wrong
Rated: 3 stars out of 5

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.Read more
recipe Rhode Island Chowder
Shannon Melbourne, FL 03-18-2009
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Pretty good base
Rated: 3 stars out of 5

... 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. Read more
recipe Rhode Island Chowder
Christina No. Providence, RI 03-10-2009
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I have never been to Evelyn's, but I am from RI and....
Rated: 1 stars out of 5

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. When I make chowder: I saute a small chopped onion in 1TBS butter in a stock pot/dutch oven, until they start to turn opaque. Add two cans of baby or chopped Clams w/liquid, then add 3 bottles of clam juice, 1-2 small cans ofTomato sauce(depending on size of pan), enough water to fill pan salt and pepper to taste and a shake or two of garlic and onion powder. Bring to a boil and lower to med heat and simmer for about 15-20 min. Taste; add more salt, pepper, garlic or onion powder if needed. Add about 5 peeled and cubed potatoes, stir, cover and remove from heat. Let sit about 20 minutes and potatoes will be done. Serve w/ Clam Cakes of course.Read more
recipe Rhode Island Chowder
Anonymous 05-07-2008
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Bland as could be......
Rated: 1 stars out of 5

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.Read more
recipe Rhode Island Chowder
Anonymous 01-07-2008
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Delicious
Rated: 5 stars out of 5

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.Read more
recipe Rhode Island Chowder
TOM Midlothian, VA 12-20-2007
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The best chowder
Rated: 5 stars out of 5

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.Read more