Best 3 Rocky Point Clam Chowder Recipes

Have you ever tasted the flavors of a perfectly prepared New England Clam Chowder? The creamy broth, tender clams, and hints of bacon and vegetables? This classic dish is a beloved part of American cuisine and has been enjoyed for generations. If you're looking for the best recipe to create your own version of this iconic chowder, you're in the right place. We've gathered the secrets and tips from expert chefs and home cooks to bring you the ultimate Rocky Point Clam Chowder recipe. Get ready to indulge in a symphony of flavors that will warm your heart and soul.

Let's cook with our recipes!

ROCKY POINT CLAM CHOWDER

Rocky Point Clam Chowder image

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

Ingredients

1/2 lb salt pork, chopped into small pieces
1 lb onion, chopped
1 gallon clam juice
1 lb potato, diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs or 1 1/2 quarts clams
water, as needed
salt & pepper
Old Bay Seasoning
pilot cracker

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)

Rocky Point Amusement Park's Clam Chowder Recipe - (3.7/5) image

Provided by Floridaberry

Number Of Ingredients 11

Ingredients

1/2 pound ground or finely-diced salt pork
1 pound onions
1 gallon clam juice
1 pound potatoes diced
1 tablespoon paprika
2 cups canned tomato puree
1 1/2 quarts chopped quahogs (large hard-shell clams)
Water as needed
Salt to taste
Freshly-ground black pepper to taste
Pilot crackers crumbled

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

Rocky Point Clam Chowder image

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

Ingredients

1 1/2 lb salt pork, chopped into small pieces
1 onion, chopped
1 gal clam juice
1 lb potatoes, diced
1 Tbsp paprika
2 c canned tomato puree
1 1/2 qt chopped quahogs or clams
water as needed
salt & pepper to taste
dash of old bay seasoning
pilot/oyster crackers

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

To make the chowder, you will need to use fresh clams. You can use littleneck, Manila, or cherrystone clams.
Before cooking the clams, you need to purge them to remove any sand or grit. To do this, place the clams in a bowl of cold water and let them soak for about 30 minutes. Then, drain the water and rinse the clams.
When cooking the clams, you can use either white wine or clam juice. If you are using white wine, use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
To thicken the chowder, you can use either flour or cornstarch. If you are using flour, make sure to whisk it into the milk or cream until it is smooth before adding it to the chowder. If you are using cornstarch, mix it with a little bit of water to form a slurry before adding it to the chowder.
To serve the chowder, you can garnish it with fresh parsley, chives, or crumbled bacon.

### Conclusion Rocky Point Clam Chowder is a delicious and easy-to-make dish that is perfect for a cold winter day. This chowder is packed with flavor from the clams, vegetables, and herbs. It is also a great way to use up any leftover clams you may have. So next time you are looking for a comforting and delicious meal, give Rocky Point Clam Chowder a try.

Tips

Use fresh clams for the best flavor.
Purge the clams before cooking to remove any sand or grit.
Use a dry white wine or clam juice for cooking the clams.
Thicken the chowder with flour or cornstarch.
Garnish the chowder with fresh parsley, chives, or crumbled bacon.

Conclusion

Rocky Point Clam Chowder is a delicious and easy-to-make dish that is perfect for a cold winter day. This chowder is packed with flavor from the clams, vegetables, and herbs. It is also a great way to use up any leftover clams you may have. So next time you are looking for a comforting and delicious meal, give Rocky Point Clam Chowder a try.

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