We all know New England and Manhattan clam chowders, the first in a creamy white sauce and the latter in a spicy tomato broth, but have you heard of Rhode Island clam chowder? Rhode Island’s Narragansett Bay is the second largest saltwater estuary on the East Coast and laden with shellfish, particularly the clams that locals call quahogs. The native chowder has a clear briny broth and is full of vegetables as well as heaps of clams. It’s light, fresh and evokes the ocean it comes from. Check out this recipe from Tracy at servedfromscratch.com. Read more.
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