Rhode Island clear-broth clam chowder is a local culinary tradition that traces its roots to Native Americans who prepared seafood stew before the arrival of cows and creams.
Creamy white New England clam chowder is the most famous. Blood-splatter red Manhattan clam chowder is the most reviled. Yet salty clear-broth Rhode Island clam chowder 'is the original chowder,' says Jamie Coelho, editor-in-chief of Rhode Island Monthly magazine.
The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder.' There’s a pretty good reason that Native Americans didn’t make creamy chowder. They didn’t have cows. The animals are not native to North America. They arrived in the Americas only with European settlers after the Columbus explorations. Indigenous people had no domesticated livestock. Dairy was not common in their diet.
Clear-broth Rhode Island clam chowder is no less delicious than its more common creamy counterpart. It’s certainly healthier. Instead of cream, Rhode Island-style chowder is made with clam broth — which is nothing more than salty ocean water — but often stretched with seafood of chicken stock or beer. Meaty Rhode Island quahogs are the star of the stew. Quahogs are large hard-shell clams with dense, flavorful meat. The shellfish grow abundantly in the Ocean State.
The smell and taste of the sea is never far away. Sometimes it's right there on the table. For more Lifestyle articles, visit www.foxnews.com/lifestyle.
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