Name: Rhode Island Red Clam Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Clam juice - 1 (46 fluid ounce) can; Whole baby clams, drained and juice reserved - 1 (10 ounce) can; Onions, chopped - 2; Carrots, chopped - 3 large; Potatoes, peeled and cut into 1/2-inch cubes - 3 large; Condensed tomato soup - 1 (10.75 ounce) can; Tomato sauce - 1 (6.5 ounce) can; Dried parsley - 2 tablespoons; Ground black pepper to taste - 2 tablespoons

Ingredients for - Rhode Island Red Clam Chowder

1. Clam juice 1 (46 fluid ounce) can

2. Whole baby clams, drained and juice reserved 1 (10 ounce) can

3. Onions, chopped 2

4. Carrots, chopped 3 large

5. Potatoes, peeled and cut into 1/2-inch cubes 3 large

6. Condensed tomato soup 1 (10.75 ounce) can

7. Tomato sauce 1 (6.5 ounce) can

8. Dried parsley 2 tablespoons

9. Ground black pepper to taste 2 tablespoons

How to cook deliciously - Rhode Island Red Clam Chowder

1 . Stage

Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.