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Chowder Hour
Clam chowder isn ’ t always white in these parts .
NEW ENGLAND COLOR : White BROTH : Milk- or cream-based , rich and robust . INGREDIENTS : Clams , potatoes , onions and , depending on whom you ask , salt pork . Bonus : crushed oyster crackers for added thickness . ORIGIN : Though Native Americans had been longtime consumers of clams and French fishing villages were developing fish chowder recipes as early as the sixteenth century , the New England chowder we know and love today didn ’ t gain major traction until its addition to many Boston ( and later Maine ) menus in the early 1800s .
RI-STYLE
COLOR : Clear BROTH : Clam juice-based , thin and light . INGREDIENTS : Quahogs , bacon or pork , onions , potatoes and butter . ORIGIN : Why , Little Rhody , of course . More specifically , clear chowder ’ s ( said to be one of the earliest forms of chowder ) roots can be traced back to the state ’ s southern coast .
MANHATTAN COLOR : Red BROTH : Tomato paste-based with chunks of tomatoes for good measure . INGREDIENTS : Clams and tomatoes plus an array of veggies like potatoes , onions , peppers , celery , carrots and / or garlic for added flavor . ORIGIN : Also Rhode Island , believe it or not . Many sources attribute its creation to Rhode Island ’ s Portuguese fishing communities who were known both for their traditional tomato-based stews and their frequent travels to New York City ’ s Fulton Fish Market during the mid-1800s .
PHOTOGRAPHY : ANGEL TUCKER .
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