HOME > Chowhound > Home Cooking >

The Black Pearl's Clam Chowder

schoenfelderp Apr 26, 2011 03:54 PM

Anyone know the recipe? Or Know where the recipe might be published?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. chefj RE: schoenfelderp Apr 26, 2011 05:31 PM

    You should probably post this on a area specific board. There are many Black Pearl Restaurants in the U.S.

    10 Replies
    1. re: chefj
      e
      escondido123 RE: chefj Apr 26, 2011 05:50 PM

      I'm betting it's the one in Newport RI. Can't find it online so far.

      1. re: escondido123
        chefj RE: escondido123 Apr 27, 2011 09:17 AM

        just curious, why do you think it is the one in RI?

        1. re: chefj
          e
          escondido123 RE: chefj Apr 27, 2011 09:44 AM

          I'm probably biased because I lived in RI. However, when I went online and googled the subject most all of the answers involved that clam chowder which has won awards for many, many years. It is a little thick for my taste but good.

          1. re: escondido123
            chefj RE: escondido123 Apr 27, 2011 10:12 AM

            makes sense. thanks

            1. re: escondido123
              Karl S RE: escondido123 Apr 27, 2011 03:18 PM

              Well, real RI clam chowder is not thick - the thick stuff is for tourists who don't know better...

              1. re: Karl S
                e
                escondido123 RE: Karl S Apr 27, 2011 03:25 PM

                Well, there is certainly the old school with just milk no thickeners and then from there it seems to go to cream/heavy cream no thickeners and then heavy cream with thickeners.....some of those just taste like flour. Must admit I like mine with bacon and some heavy cream no thickeners and fresh clams please. But then if they were littlenecks or cherrystones, forget the chowder, just pop them open and knock them back.

                1. re: Karl S
                  schoenfelderp RE: Karl S Apr 27, 2011 06:16 PM

                  I'm RI born and bred, and the thick stuff is not for tourists who don't know better. You're talking about two different types of chowder, RI vs. New England, and I'm talking about a NE chowder that happens to be made by a restaurant in RI.

                  1. re: schoenfelderp
                    h
                    harryharry RE: schoenfelderp Apr 27, 2011 06:39 PM

                    Actually RI clam chowder has no milk in it - is a clear broth chowder. NE Chowder has milk and/or cream and maybe thickener - its all NE Chowder.

                    Black Pearl chowder can be purchased online -http://www.onlyinrhodeisland.com/newclamchow.html


                    https://www.blackpearlnewport.com/Sto...

                    I can't find the recipe - but if you search hard enough I'm sure you can find it.

            2. re: escondido123
              schoenfelderp RE: escondido123 Apr 27, 2011 06:17 PM

              Yes, I am referring to the one in Newport, RI. Best clam chowder I've ever had.

              1. re: schoenfelderp
                s
                Sascooks RE: schoenfelderp Jun 12, 2011 01:53 PM

                I agree!!!

          2. m
            melee RE: schoenfelderp Apr 26, 2011 06:00 PM

            I don't know the recipe but bought some cans from them online a few years ago that you heat with heavy cream. I added some fresh herbs and it was pretty good. Good luck!

            1. s
              Sascooks RE: schoenfelderp Jun 12, 2011 01:37 PM

              A long time ago.....back in the mid 70's I asked and received from the chef the recipe for their incredible clam chowder. He only gave me the ingredients and told me if I can cook I can make it. I have been making literally 100's of gallons of this silken treasure.

              Clams, broth, bacon, diced potatoes ( par boiled) onion ( finely chopped), minced celery, fresh dill and parsley, lots of butter. I tried putting in vermouth but it just didn't make much of a difference. That is optional.

              1. s
                Sascooks RE: schoenfelderp Jun 12, 2011 02:19 PM

                Recipe below

                 
                Show Hidden Posts