(and it was the first)
by BOB CURLEY
RHODE ISLAND HAS ITS OWN CLAM CHOWDER
Most people are familiar with two types of clam chowder.
There’s New England style, which is a creamy chowder.
Then there’s the tomato-based Manhattan clam chowder.
But there’s a third variety of clam chowder that comes from Rhode Island — and it predates both the New England and Manhattan varieties.
It was a staple food for mill workers, sailors and fishermen who thickened the soup with biscuits and seasoned it with salt pork.
Rhode Island style clam chowder has a clear broth.
Photo courtesy of South County Rhode Island
It is made with the state’s indigenous bivalves, known as
The quahogs give the soup more umami flavor, and they have less salinity than other clams. They're also meatier than steamer clams.
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