{"id":2394,"date":"2013-08-09T09:22:00","date_gmt":"2013-08-09T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=2394"},"modified":"2013-08-09T09:22:00","modified_gmt":"2013-08-09T09:22:00","slug":"clear-rhode-island-clam-chowder-from-the-archives-with-recipe-links","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=2394","title":{"rendered":"Clear, Rhode Island Clam Chowder: Updated from the Archives with Recipe Links"},"content":{"rendered":"

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In 2008, Penny wrote about the original Rhode Island Clam Chowder<\/a> which is clear and simple.<\/p>\n

Back then she said:<\/strong><\/p>\n

The topic of clam chowder<\/a> came up in conversation at an event tonight and I mentioned the real RI chowder in all its simple, clear, and flavorful glory.<\/p>\n

Those of us who spent a lot of years in RI learned there are three recognized clam chowders down there. RI chefs serve the white New England style, the tomato based Manhattan version, and the traditional clear Rhode Island style.<\/p>\n

Last summer, we conducted a search for the best lobster roll in the Greater Boston area. This brought us to many seaside clam shacks and restaurants.<\/p>\n

Along the way, we sampled a few clam chowders. We found two versions of the clear, Rhode Island version.<\/p>\n

The first (top photo) was at Jake's Seafood Restaurant and Market<\/a> at Nantasket Beach<\/a> in Hull, MA<\/a>, and it was a special \u2013 their chowder of the day. It was excellent and should be promoted to the main menu. If you are headed to Hull or vicinity, you may want to call ahead to see if they're serving it.<\/p>\n

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The second was at Evelyn's Drive-In<\/a> on Nanaquaket Pond in Tiverton RI. They normally have creamy and Rhode Island Chowder on their menu. This one was not as refined as Jakes but still full of clam goodness. (Remember, all of the above information was from 2008, but we still see the chowder on Evelyn's menu.)<\/em><\/span><\/p>\n

Here's the 2013 update:<\/strong><\/p>\n

This week, the topic of Clam Chowders came up over on Trip Advisor's Boston Forum.<\/a> And, one of the great destination experts who hangs around there giving out good advice mentioned Rhode Island Chowder. That made us dig through our archives and find this post from 2008 to share with today's BostonZest readers. (<\/span>T<\/em>hanks to <\/span>forgotmypword<\/span><\/a> for inspiring this post.)<\/span><\/em><\/p>\n

Worth A Trip<\/strong><\/p>\n

We propose a summer weekend in Narragansett, Rhode Island exploring the chowder options around there. Try Aunt Carrie's<\/a> in Point Judith for three styles of chowder or George's of Galilee<\/a> for the Rhode Island Red Amusement Park Chowder.<\/p>\n

Make Clear Clam Chowder at Home<\/strong><\/p>\n

Today, it's quite easy to find great recipes for this traditional clear, clam chowder all over the internet and in cookbooks. This is probably a dish that settlers learned from Native Americans. And, it was a simple pot of warm food that fishermen could make out on their boats using seawater and a few things from their pantry. <\/p>\n

Red \u201cManhattan\u201d Clam Chowder<\/strong><\/p>\n

\nRhode Island\u2019s Portuguese community is credited with adding tomatoes, and often a good amount of paprika, to that clear chowder to create what is often called Manhattan style. <\/p>\n

Amusement parks and clam shacks across the state all served this with a side order of clam cakes. The latter is a deep-fried clam fritter that was perfect for dipping into a bowl of the red stuff. We told you about this one when the Cod Squad Truck made it for Penny.<\/a> <\/p>\n

We love this version from Fine Cooking.<\/a> It's updated with a bit of thyme.<\/p>\n

The Perfect Pantry tells you how to make it from fresh or pantry products.<\/a> We admit to using cans occasionally and we really love the frozen Sam's Clams from Blount Fine Foods<\/a> when we can find them.<\/p>\n

Here is praise for Japer White's recipe from food critic Corby Kummer.<\/a> We also recommend the cookbook. And, we also encourage you to add the things you like to the bowl. Some places serve the clear chowder with a pitcher of milk or cream for diners to add as little or as much as they like. Crushed oyster crackers are another traditional mix-in.<\/p>\n

Chef White says that \u201ccuring the chowder,\u201d or setting it aside to let the flavors meld, is one of his secrets. The clear version freezes well and can then be converted to New England style at the last moment. And, if you make it, you know exactly what\u2019s in there!<\/p>\n

50 Chowders by Jasper White<\/a>\"\"<\/p>\n