Red Chowder

Name: Red Chowder
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 Tbsp. butter; 1 medium yellow onion, chopped; 1 ⁄ 2 tsp. Lawry's seasoned salt; 2 cups chopped clams, preferably quahogs; 4 cups bottled clam juice (if shucking quahogs, use their strained liquor to replace some of the bottled juice); 4 large white potatoes (about 1 3/4 lbs.), peeled and cut into 1⁄2" cubes; 1 (10 3/4-oz.) can condensed tomato soup; 1 ⁄ 2 cup canned tomato purée; 1 ⁄ 4 tsp. cayenne; Salt and freshly ground black pepper; Oyster crackers

Serves
serves 6

When it comes to clam chowder, says Imogene Wolcott in The New England Yankee Cook Book (Coward-McCann, 1939), "Rhode Island and Connecticut housewives uphold the tomato. The rest of New England scorns it". This tomato version, a variation of Manhattan-style clam chowder, is based on one served at Champlin's in Narragansett, Rhode Island.

Ingredients

2 Tbsp. butter
1 medium yellow onion, chopped
¹⁄₂ tsp. Lawry's seasoned salt
2 cups chopped clams, preferably quahogs
4 cups bottled clam juice (if shucking quahogs, use their strained liquor to replace some of the bottled juice)
4 large white potatoes (about 1 3/4 lbs.), peeled and cut into 1⁄2" cubes
1 (10 3/4-oz.) can condensed tomato soup
¹⁄₂ cup canned tomato purée
¹⁄₄ tsp. cayenne
Salt and freshly ground black pepper
Oyster crackers

ADVERTISEMENTAD

Instructions

Step 1

Melt butter in a large pot over medium heat. Add onions and seasoned salt; cook until softened, 8–10 minutes. Add clams, clam juice, and 1 qt. water. Raise heat to medium-high; bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Step 2

Add potatoes and increase heat to medium-high; bring to a boil. Reduce heat to medium-low; simmer until potatoes are almost cooked through, 6–8 minutes. Stir in tomato soup, tomato purée, cayenne, and salt and pepper to taste. Simmer until potatoes are tender, 8–10 minutes more.