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Thread: Am I the last Rhode Island clam chowdah holdout?

  1. #1
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    Default Am I the last Rhode Island clam chowdah holdout?

    Spare me your flour. Forget your cream. No no no tomatoes.

    Just give me clams, potatoes, some herbs and a dry mineral white wine.

    Where are you, my dear Rhode Island Chowdah? I miss you!

  2. #2
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Tell me where to find it in Rhode Island. We will be there in August. I have heard there is a clear Rhode Island clam chowder. There is also a clear Outer Banks chowder, which is very good. We had it many years ago at the "Rusty Dog" somewhere on the Outer Banks.

  3. #3
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by callsign222 View Post
    Spare me your flour. Forget your cream. No no no tomatoes.

    Just give me clams, potatoes, some herbs and a dry mineral white wine.

    Where are you, my dear Rhode Island Chowdah? I miss you!
    That's how Nana (our grandmother) made it. It was my favorite. I think I have her recipe around somewhere, although I don't think she ever really followed any recipe.
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    I would have to use a bit of sautéed garlic, parsley and onions...
    And if you hold back on the wine it makes a damn good pasta.

  5. #5
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    I've never even heard of such a chowdah. Are you sure you aren't making it up?

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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    As of our visit last week, at the Whitehorse Tavern in Newport they proudly serve only RI style clear chowder. We ate all over Little Rhodie and I don't recall it on any other menus. Also exceptional were the oysters: all local and about as good as bivalves get.

    Whitehorse is a tony place: cloth napkin dining in an 18th century building, collared shirts req'd. We ate in the bar and soaked up the sophisticated ambiance a la carte.

    -Dan
    Last edited by snaildrake; 07-10-2017 at 08:41 AM.

  7. #7
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    It's real. And it's not for everyone. I like it if I'm expecting it, but it could be an unpleasant surprise for the cream-loving chowder fan.
    I suppose it's sort of like Clamhattan Man-chowder with out the tomates!

    I know they serve it on the B.I. ferries.

    Mike
    "near it, a small whale-boat, painted red and blue, the delight of the king's old age."

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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Chowder troll! Clear chowder is impossible. Never in a million years.
    Quote Originally Posted by James McMullen View Post
    Yeadon is right, of course.

  9. #9
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    What is a mineral white wine? It sounds somewhat inorganic.
    There is nothing quite as permanent as a good temporary repair.

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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Groton Town House Restaurant, RT 12, heading toward Groton Sub Base, across from Quality Inn. Doesn't look like much, but the R.I. (clear) chowder is pretty damn good stuff. A bit saltier than I like, but still eminently edible. NOT an everyday menu item...call before trundling in!
    Hands too small: Can't build his Wall!

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  11. #11
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Rhode Islanders are weird
    Simpler is better, except when complicated looks really cool.

  12. #12
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Flanders Fish Market in East Lyme, CT.

    I've also found it in a restaurant in Galilee RI, but I can't remember the name of the place. It was right near Salty Brine State Beach.

    Anyone else here grow up watching Salty Brine's Shack?

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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    YES I AM NOT ALONE POSEIDON BE PRAISED

    No filler flour, no dense cream which is really just to make it easier to hide how your chowdah has too few clams. Can't cheat with RI Chowdah, no sir.

    I grew up on this chowdah.

    It's the only way, the New England Depression-era way. Now, mostly gone the way of the soft boiled egg, ice cart, and Dodo. Creamy-Flour Rip-off Chowdah has driven this pure goodness so far underground even some of ye New Englanders don't remember OR know it. Ha! Forsooth!

  14. #14
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Anywhere else they'd just call it soup.
    Quote Originally Posted by James McMullen View Post
    Yeadon is right, of course.

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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    "Oh my god, Triscuits are, like, the best." L.F Herreshoff, The Compleat Cruiser

  16. #16
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    One important ingredient you missed was a bit of finely diced salt pork, which goes in the pot first to fry up the onions.
    It was a cheap way to feed a family in hard times.
    These great bowls of clam-flavored heavy cream may please the tourists, but that's not old-style Rhode Island clam chowder.

    The white wine, now, that's a later addition.

  17. #17
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by Rob Hazard View Post

    The white wine, now, that's a later addition.
    Le vin c'est pour boire, mon Commodore!

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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by Paul Pless View Post
    Rhode Islanders are weird
    Try buying a catboat from one!
    Fight Entropy, build a wooden boat!

  19. #19
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    I am thoroughly and emphatically in favor of Rhode Island clear chowder.

    To those that say it isn't a chowder, merely a clam soup..... I can't hear you over the sound of my own slurping at the bowl.
    A boatless inlander, searching for the meaning of life-aground.

  20. #20
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    RI Chowder, clam cakes and a Narragansett lager...a truly perfect combination

    What's so funny about peace love & understanding?

  21. #21
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by Paul Pless View Post
    Rhode Islanders are weird
    Yes they are! Dangerously so. All you folks better stay away for your own good and leave the Rhode Islanders (and a few misplaced out of staters with similar weird tendencies) alone to enjoy their strange foods and beaches. Please...

    What's so funny about peace love & understanding?

  22. #22
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by Rob Hazard View Post
    One important ingredient you missed was a bit of finely diced salt pork, which goes in the pot first to fry up the onions.
    ......
    At a long-ago lunch at The Beachhead on block island, I was a table away from a few just-off-the-ferry new yorkers who were eager to sample all that the island had to offer... with certain conditions.

    Ignoramus: "We all want the clam chowder, but please serve it without the salt pork."

    Five minutes later, after the waitstaff, the manager, and a few other fellow patrons including myself had assured him that this was not an issue of discrimination but rather of sheer impracticality, he was mortified to learn that each bowl of soup was not made fresh to order.

    The look of absolute bewilderment on his face was something to see.
    This clearly was one of those "foodies" who knows absolutely everything there is to know about food but hasn't ever cooked a damn thing.
    A boatless inlander, searching for the meaning of life-aground.

  23. #23
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by Rob Hazard View Post
    One important ingredient you missed was a bit of finely diced salt pork, which goes in the pot first to fry up the onions.
    He didn't just miss the salt pork, he missed the onions, too!

  24. #24
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Never been a big fan of the clear chowda but the fish chowda at the Dolphin restaurant on the Harpswell peninsula in Maine makes a clear fish chowda with lots of fresh haddock in it, it's off the charts, especially with one of their blueberry muffins., it's basically a clear clam chowda with the haddock added. Personal benchmark for the best creamy clam chowda is the Lobster Dock in Boothbay me., owner if a friend of Flay's and a hard core foodie.

  25. #25
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    The clear chowder we had on the Outer Banks had little shell fish, maybe from the beach? Also there was a fine green herb, don't know what it was but it was good. I believe that traditionally a chowder was made from what ever you had on had.

  26. #26
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Actually I am the last holdout because I will be in Newport at the end of this month and have absolutely zero intentions of swilling the stuff.
    Gerard>
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  27. #27
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by Figment View Post
    I am thoroughly and emphatically in favor of Rhode Island clear chowder.

    To those that say it isn't a chowder, merely a clam soup..... I can't hear you over the sound of my own slurping at the bowl.
    Quote Originally Posted by BrianY View Post
    RI Chowder, clam cakes and a Narragansett lager...a truly perfect combination
    Quote Originally Posted by BrianY View Post
    All you folks better stay away for your own good and leave the Rhode Islanders (and a few misplaced out of staters with similar weird tendencies) alone to enjoy their strange foods and beaches. Please...
    GREAT TO SEE THE ENTHUSIASM GUYS! Yes, I love it, yeah!


    Quote Originally Posted by StevenBauer View Post
    He didn't just miss the salt pork, he missed the onions, too!
    For the record, Steve, I was loosely describing, in a weak moment of lament over lost yet much loved chowdah, to those here who knew nothing about this preferred Superior RI Chowdah. I was not writing down Pop's secret recipe.

    Now quitchyer nit-picking and go try some real chowdah and make up for all those lost years of eating that heart stopping Creamy-Flour-Rip-Off Chowdah!

  28. #28
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Quote Originally Posted by Rob Hazard View Post

    Anyone else here grow up watching Salty Brine's Shack?
    Oh, yeah, where the latch-string's always out. We lived all over Rhode Island when I was a kid, Hope Valley, Coventry, Apponaug, East Greenwich. We moved around a fair bit in those days.

  29. #29
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    Default

    I'm sitting in the White Horse Tavern, Newport, as I post. I'm am enjoying a bowl of this most marvelous chowder. Some pics:





    Recommended.

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  30. #30
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Four bells, that's six o'clock to all you landlubbers!

    All this talk of chowder has me reminiscing about johnny cakes and blackberry flummery!

  31. #31
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Yup, last time I saw that, um, clam soup on the menu was while I was washing down my johnny cakes with a nice, cool cabinet.

    Must be a supply & demand (or lack thereof) thing...

  32. #32
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Chowder must have milk or cream in its base, but adding flour or corn starch to a broth is an abomination unto the Lord.
    Chowder is meant to be a broth, not a thick, blob of paste.
    Restaurants love to brag about their thick chowder, but the thickness of a chowder (if any) should come from nothing other than potatoes that have disintegrated or the fact that it has been on the back of the woodstove since last week.

    Tomatoes? That's just stupid.

  33. #33
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    Unlike perhaps on some few other topics, I have a free and ecumenical take when it comes to the gustation of gastropods: Bring It! Whether it is New England style, Manhattan, Cioppino, Ginger Clam Hot Pot, Korean Jogaetang, or whatever, I likes it. Why I even like a splash of clam juice in my Bloody Mary.

    So I haven't actually had RI style Clam Chowder yet, but I can't imagine I wouldn't like it.

  34. #34
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    A good attitude, James!

  35. #35
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    Default Re: Am I the last Rhode Island clam chowdah holdout?

    I remember Coehoggin' (sp) in the bay off Scituate as a 7-8 year old in front of a great uncles house that sat up on a steep hill over-looking that bay in Rhode Island. Grammy made that chowdah with lots of butter and some potato's and maybe celery and plenty of sweet onions. Makin' me hungry!

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