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Manhattan And New England got nothin’ on this Rhode Island clam chowder.
Until I came across the RB And Mandy blog I hadn’t heard of Rhode Island clam chowder. Let me tell ya, folks, I am dang glad that I did! This stuff is uh-mazing. It is more like New England clam chowder than it is Manhattan but there are subtle differences.
For one, you use A LOT of clams in this recipe. There are definitely way more clams than potatoes up in your bowl, I promise. I loved the texture of this chowder because it was anything but watered down by cream. Plan on making a very thick bowl of deliciousness.
I’m super excited that I came across this recipe over on the RB And Mandy Blog! If you’d like to get the details on how to make this wonderful recipe please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!
Recipe and image courtesy of RB And Mandy.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Don’t go light on the clams in this recipe. Load ’em in!