Raise Your Glass To Rhode Island Clam Chowder
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, rhode island clam chowder, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
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!