Creamy Clam Chowder Recipe – A Seafood Lover’s Delight

As I sit here, salt water still crusted on my skin, I can’t help but think of the many clam shacks and chowder houses that dot the coastlines of New England, serving up some of the most delicious seafood dishes in the world. And today, I’m excited to share with you a recipe for one of my personal favorites – Rocky Point Clam Chowder.

For those unfamiliar with Rocky Point, it was an amusement park located in Warwick, RI that unfortunately closed its doors in 1995. But one thing that remains today is their famous Clam Chowder recipe. This chowder has been a staple of Rhode Island cuisine for decades and is adored by locals and tourists alike.

The secret to a great Rocky Point Clam Chowder lies in using fresh quahogs, which are large clams found along the shores of Rhode Island. These clams provide an incomparable depth of flavor and give the chowder its distinct taste.

So join me on this culinary journey as we recreate this timeless seafood classic in your own kitchen. Trust me, once you do, you’ll be transported to the sandy shores of Rhode Island with every spoonful.

Why You’ll Love This Recipe

Rocky Point Clam Chowder
Rocky Point Clam Chowder

Are you up for a hearty and flavorful soup to warm your body on a chilly day? Look no further than Rocky Point Clam Chowder recipe! This traditional Rhode Island clam chowder, famous from its origin at the Rocky Point Amusement Park, is sure to satisfy your comfort food cravings.

What makes this chowder stand out from the rest? The quahog clams give off a rich and savory flavor that pairs perfectly with the diced potatoes, tomato puree, and paprika seasonings. The salty and crispy salt pork adds an extra layer of texture to the dish. In addition, the recipe calls for unsalted butter, ensuring that the flavors of each ingredient shine through without overpowering one another.

Whether you prefer a thicker, creamier chowder or a lighter broth-based soup, Rocky Point Clam Chowder suits everyone’s taste preference. With its classic New England flavor profile, it’s ideal for any occasion- from a cozy night at home to a lavish dinner party.

So why settle for store-bought soups when you can make this homemade Rhode Island classic instead? It’s straightforward to prepare and bursting with authentic coastal flavors that will transport you back to seaside dining experiences. Try this recipe once, and we guarantee it will become a regular addition to your weekly meal rotation!

Ingredient List

Before we start cooking, let’s make sure we have all the necessary ingredients. This recipe requires fresh quahog clams, potatoes, onion, salt pork, and tomato puree. For the seasoning, gather paprika, and salt. It is essential to use fresh ingredients for a delicious chowder.

Here’s a complete list of ingredients you’ll need:

  • 5 pounds of fresh quahog clams
  • 1 lb salt pork chopped into small pieces
  • 2 onions chopped
  • 3 lbs of potatoes diced
  • ½ teaspoon of paprika
  • 2 teaspoons of salt
  • 1 cup of tomato puree

Note that these measurements yield enough chowder for about 8 people. Feel free to adjust the recipe based on your preference or if you are cooking for a larger crowd.

The Recipe How-To

Now, the moment we’ve all been waiting for, the how-to! Here’s how to make the Rocky Point Clam Chowder Recipe:


  • 1 lb salt pork, chopped into small pieces (1/4 inch thick)
  • 1 onion chopped finely
  • 1 gallon clam juice
  • 2 lbs potatoes, diced
  • 1 tablespoon paprika
  • 2 cups canned tomatoes, diced
  • 1 large onion, diced


  1. Heat a large dutch oven over medium-high heat, then add the salt pork. Cook it until the fat melts and adds flavor and moisture to the pan.

  2. Add the chopped onions and cook them until they are translucent, which should take about five minutes.

  3. Pour in 1 gallon of clam juice and add in potatoes and seasonings (including tomato puree, paprika, and canned tomatoes). Bring to a boil.

  4. Reduce heat to low and simmer for about an hour until the potatoes have cooked through.

  5. Check the seasoning to adjust if necessary with salt and pepper. Add clams as per your preference (whole, chopped or mixed with pork).


  • Use freshly shucked clams for better taste.
  • Don’t use too much water while making chowder.
  • The chowder tastes best when cooked on a slow flame for hours.
  • Chopped quahogs add unique flavor when added to the chowder.

Now that you know how it’s done, go ahead and make this legendary Rocky Point Clam Chowder recipe in your kitchen!

Substitutions and Variations

Cooking is all about improvisation and a willingness to experiment with different ingredients. If you’re looking to switch things up with the Rocky Point Clam Chowder recipe, here are a few substitutions and variations that you can try.

Firstly, if you don’t have access to quahog clams, you can use other types of clams like manila or littleneck clams. However, keep in mind that the flavor profile may be slightly different.

For a spicy kick, try adding some diced jalapeños or red pepper flakes to the chowder. You may also opt to replace the paprika with cayenne pepper or smoked paprika.

If you want to make the chowder creamier, add a cup or two of heavy cream towards the end of the cooking process. This will give it a richer texture and flavor.

To make it more hearty, consider adding diced carrots and celery along with the potatoes. Additionally, you could substitute the salt pork with bacon for a smoky flavor profile.

If you’re looking for a vegetarian alternative, replace the clam juice with vegetable broth and skip the clams altogether. Add some extra diced vegetables like zucchini or butternut squash for added depth of flavor.

Finally, you could give the classic Rhode Island Clam Cake recipe a try alongside this chowder. These deep-fried balls made of flour and clam meat are perfect for dipping into your warm bowl of Rocky Point Clam Chowder!

Remember: these substitutions and variations are not set in stone. Don’t be afraid to mix and match different ingredients to create your own unique version of this classic Rhode Island dish!

Serving and Pairing

The Rocky Point Clam Chowder is a classic Rhode Island dish that is perfect to serve on chilly evenings. This rich and creamy soup pairs perfectly with crusty bread or a side of crispy clam cakes for a filling meal. You can also serve it as an appetizer in small bowls alongside a fresh salad.

For the perfect pairing, consider serving this chowder with a light-bodied white wine such as Sauvignon Blanc. The acidity and herbaceous notes of Sauvignon Blanc complement the briny flavors of the clams and the tomato puree in the soup.

Alternatively, if you prefer beer, go for an amber ale or an IPA. The bitterness of the hops adds complexity to the dish, while the carbonation helps cleanse the palate between each spoonful.

When it comes to presentation, keep it simple and let this hearty chowder speak for itself. Top each serving with chopped parsley or crumbled bacon for added texture and flavor. Or drizzle some heavy cream on top for an even creamier texture.

Whether you’re enjoying this dish at home or at your favorite local seafood shack in Warwick, RI, it’s sure to warm you up from the inside out.

Make-Ahead, Storing and Reheating

Once you have made your delicious Rocky Point Clam Chowder, you might be wondering how to store and reheat it. As a culinary explorer, I know that it’s important to plan ahead when cooking large batches of food, especially if you’re feeding a big group.

To make-ahead, you can prepare the soup up to three days in advance, and refrigerate it in an air-tight container. When ready to serve, reheat the chowder on the stove over low heat, stirring occasionally until thoroughly heated.

If you’re planning to freeze your chowder for later, there are a few things to keep in mind. First, make sure the soup cools down completely before storing it in an air-tight freezer-safe container. It will keep well for up to three months in the freezer. Thaw frozen soup overnight in the fridge before reheating on the stove.

When reheating leftover Rocky Point Clam Chowder, heat it gently over low heat as heating it too fast can cause ingredients like potatoes and clams to break down or become tough. You can add extra liquid like water or clam juice if it’s too thick after reheating.

Lastly, if you find that your chowder has become too thick after storing or reheating, you can thin it out by adding a bit more clam juice or water until it reaches your desired consistency.

Remember that preparation is key when cooking this popular Rhode Island dish. With these tips and recommendations for Make-Ahead, Storing and Reheating, you’ll be able to enjoy your Rocky Point Clam Chowder even on those busy weeknights or quick meals on-the-go.

Tips for Perfect Results

Now that you have all the ingredients and have followed the recipe, here are some tips to ensure that your Rocky Point Clam Chowder comes out as perfectly delicious as possible.

Tip 1: Cook the onions and salt pork low and slow

When you’re cooking the onions and salt pork, take your time with it. Gentle heat is key. Keeping them on a low heat will ensure that the fat in the salt pork melts down properly and takes on a softer texture. This means it won’t be chewy or tough when you bite into it, making for a better texture experience.

Tip 2: Adjust seasoning to taste

One of the biggest advantages of homemade chowder is that you can tailor the seasoning to your preferences. You may find that the recipe needs less (or more) paprika or other seasonings to suit your tastes. Don’t be afraid to adjust things as necessary.

Tip 3: Use unsalted butter for added richness

If you want your chowder to have a richer flavor profile, try swapping out regular butter for unsalted butter. This helps to keep the sodium levels under control while still giving your soup a delicious buttery taste.

Tip 4: Choose fresh clams whenever possible

Fresh is always best, so if you can get fresh clams, I highly recommend it. They’ll impart a sweeter, brinier flavor that canned clams just can’t replicate. Plus, using fresh clams helps support local fishermen and their livelihoods.

Tip 5: Let flavors meld overnight

While clam chowder is delicious straight off the stove, it’s even better after sitting in the fridge overnight. This allows all of the flavors to meld together in a more cohesive way, resulting in a richer and creamier soup overall.

With these tips in mind, you can make sure that your Rocky Point Clam Chowder turns out perfectly every time – whether you’re serving it up at a clam shack or recreating Rhode Island’s famous shore dinner at home.

Bottom Line

In conclusion, Rocky Point Clam Chowder is a classic chowder recipe that has been passed down over generations in the coastal region of Rhode Island. This recipe takes clam chowder to a whole new level with the addition of paprika and tomato puree which enhances the flavor profile of this dish. Whether you choose to make it at home or try it at a local seafood restaurant or shack, you will not be disappointed.

So why not gather your friends and family for a bowl of this tasty chowder and transport yourself to the beautiful shores of Rhode Island? I guarantee that once you have tried this Rocky Point Clam Chowder recipe, it will become one of your go-to chowder recipes that you’ll want to make over and over again! Don’t forget to serve it with some crusty bread or traditional clam cakes for an indulgent seaside experience. What are you waiting for? Give this recipe a try and let me know what you think!

Rocky Point Clam Chowder

Rocky Point Clam Chowder Recipe

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!
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Prep Time 30 mins
Cook Time 30 mins
Course Soup/Appetizer
Cuisine Seafood
Calories 272.8 kcal


  • 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


  • 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.

Your Own Notes


Serving: 342gCalories: 272.8kcalCarbohydrates: 32gProtein: 12.9gFat: 10.3gSaturated Fat: 3.5gCholesterol: 30.2mgSodium: 1276.7mgFiber: 2.2gSugar: 8.8g
Keyword < 60 Mins, Chowders, Easy, For Large Groups, Low Cholesterol, Summer
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