Rather famous are the creamy New England and the tomato-based Manhattan Chowders. However, perhaps due to it's high percentage of Italian and Portuguese residents, Rhode Island has a little spin in-store for those who hunger for Ocean-in-a-Bowl, a clear broth Clam Chowder featuring the Quahog (also, known as the Hard-shell Clam, Cherrystone and Littleneck). Being a lover of seafood, I crave dishes that do not mask the seafood. I ask that any cook allows the natural flavors to be augmented, heightened and highlighted. And please don't ever overwhelm or disguise the very flavor I love most! This food attitude explains why I am inclined toward The Rhode Island (clear-broth) Quahog Clam Chowder. In yesterday morning's snow storm, scrambling to cover the tomato plants, I was inspired to chowder the cold away. You can do no better than a chowder from Rhode Island. Thanks to the fresh approach of the Italians and Portuguese residents who live and cook there! Bravo!
