Quahog chowder

Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.

I’m pretty surprised I have not blogged about this one before. I really thought I had. But when I found myself visiting my West Coast family recently (and my Bro-in-Law learned that I had a master …

I've found over the years that chowder is the perfect dish on a boat or in a small cottage--easy to assemble, hearty, requiring minimum fuss (just one pot!), and highlighting the saltiness of the sea.

There are many ways to enjoy the Northumberland Shore's signature clam, but this quahog chowder is our favourite.

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Quahogs — Recipes — Eating with the Ecosystem

From Martha's Vineyard, the famous Black Dog Restaurant's Quahog Chowder recipe. It's so creamy and delicious, just like clam chowder!

The rich broth of this clear broth Rhode Island clam chowder is loaded with potatoes, bacon, and either cherry-stones or quahogs.

This is my version of a great stuffed clam I had in Middletown Rhode Island, just north of Newport. I always like trying to make these recipes at home. They may not come out exactly the same, but I get a little taste of these great dishes. The Chourico doesn’t seem to be a normal ingredient of a stuffed clam,