July 26, 2019

Please reload

Recent Posts

Week 11, 2019 Main Season CSA

August 20, 2019

Please reload

Featured Posts

Rhode Island Clam Chowder

September 3, 2017

This recipe was given to me by a gentleman who worked at Rocky Point's shore dinner hall when he was a teen.  It  tastes like the real thing.  He used to make it for our Row Avenue Picnic that was held at Colt State Park in Bristol every year.  The only modification that I have made is that I use canned clams and our tomato puree instead of the "ground quahaugs with liquid"  and  the "can and 1/2 of tomato soup concentrate" that his recipe called for.  


 6 cans minced clams with the liquid reserved or the equivalant

1 1/2" cube of salt pork

1 cup minced onions

3 cups diced tomatoes

16 oz tomato puree

salt and pepper to tast


In a dutch oven, fry the salt pork until crisp and then remove the pork bits from the pan and set aside. 

Saute´ the onion in the fat from the salt pork until they are translucent

add the potatoes, clam liquid, and enough boiling water to cover the potatoes.  Simmer for about 10 minutes, until the potatoes are tender, add the clams and the tomato pureee and remove from the heat.  





Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags