Anyone here ever try Rhode Island Clam Chowder?

[Taverner]

You know, clear broth, no cream no tomatoes?

Its the one kind of chowder I've never had. I've had San Francisco Clam Chowder, Northwest Clam Chowder, Manhattan Clam Chowder, and New England Clam Chowder. But never Rhode Island.

[Deep13]

1. No, but now that I know about it, I would like some.

I found out on some cooking show a few months ago.

[SoxFan]

2. You use a mob underling named Vito instead of clams

[madinmaryland]

3. Isn't San Francisco Clam Chowder made with a lot of whine?

Oops, wrong forum!

[Brother Buzz]

4. Well, my father made chowder kinda like that but he was raised in Inglewood, Calif.

So I guess his chowder should be called Inglewood Clam Chowder. :shrug:

[Gormy Cuss]

5. Most Maine chowder is not like that "New England" chowder found in cans and many restaurants.

It's a thin milk or cream broth flavored with clam juice, cubed potatoes, sauteed onion and crisped salt pork (these days most substitute a little bacon,)cooked whole soft-shell clams that have been shucked and cleaned, and a pat of butter is added to the pot just before serving. The only seasoning is salt & black pepper to taste. The clams go into the broth only a few minutes before serving and never are boiled -- this keeps them tender. If someone has hard shelled clams they can make the chowder in a similar way but the clams may be chopped if they're the larger varieties which tend to be tough.

The first time I had the white, pasty "New England" chowder was out of a Snow's can. Later when I lived in Boston most of the chowder was the kind thickened with flour and used chopped hard shell clams. A few basic restaurants like the No Name restaurant in the Fan Pier area made the thin broth version like we had in Maine.

eta I think "Rhode Island" chowder is like Maine chowder but with Quahogs rather than the tender little soft-shell clams.

[Taverner]

7. I always understood it to be a Portuguese take on Chowder

They weren't into the cream, so they simply removed it.

But I'm from CA - we take the pasty stuff, and put it in a SOURDOUGH ROLL! Actually, it's pretty f'n good. I like all chowders.

[Strong Atheist]

6. Recommended,

dammit! x(

...and I STILL hate seafood...