The Original Chowder: Rhode Island’s Clear-Broth Delight
When it comes to clam chowder, most people think of the creamy white New England version or the bold red Manhattan style. However, there is a lesser-known but equally delicious option that hails from the smallest state in the union – Rhode Island.
Rhode Island clam chowder is a clear-broth chowder made with hard-shell clams, known as quahogs, fresh herbs, and potatoes. This unique chowder is said to be the original recipe, dating back to the indigenous tribes of Rhode Island who gathered quahogs long before the colonists arrived.
Unlike creamy chowders, Rhode Island clam chowder does not contain dairy. Instead, it is made with clam broth, often stretched with seafood or chicken stock, or even beer. The star of the stew is the meaty quahogs, large hard-shell clams with dense, flavorful meat that grow abundantly in the Ocean State.
Sherry Pocknett, a member of the Mashpee Wampanoag tribe and owner of Sly Fox Den Too in Charlestown, is known for her authentic Rhode Island quahog chowder recipe. She won the prestigious James Beard Award for Best Chef in the Northeast in 2023.
Rhode Island’s clear-broth chowder reflects the state’s deep connection to the ocean and its prized quahogs. With a sprawling 400 miles of coastline, the smell and taste of the sea are never far away in Rhode Island.
So next time you’re craving clam chowder, consider trying the original Rhode Island style for a taste of history and tradition.
