Rhode Island Clam Chowder

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The frontier between Massachusetts and Rhode Island seems to mark the Great Divide between chowders made with milk and those made with tomatoes and water. This is a matter on which strong feelings are easily roused. J. George Frederick, in his Long Island Seafood Cook Book, talks of ‘Long Island’s praetorian gourmet guards, who snorted like whales when an hour-old chowder was offered to them; and might even draw their fish knives mena