Rhode Island Recipes

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Rhode Island Clam Chowder

1/2 cup diced onion
1/2 cup diced celery
2 Tablespoons melted butter
8 ounces RI Quahogs, chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled and coarsely chopped potatoes
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup Half & Half or heavy cream
Dash thyme
Dash salt
Dash white pepper

In a 3-quart saucepan, saute onion and celery in 2 Tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender.

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Mini Clam Cakes

  • 2 Eggs
  • 1/2 Cup Clam Juice
  • 1/2 Cup Milk
  • Dash Pepper
  • 1 1/2 Cup Flour
  • 1/4 Tsp. Salt
  • 3 Tsp. Baking Powder
  • 7 Oz. Can Minced Clams

Beat eggs. Add milk and clam juice. Sift flour, baking powder, salt and pepper. Add the minced clams to the sifted flour and then add enough of the liquid to make a thick, lumpy batter. . Drop batter by teaspoons into 375 degree oil. When one side is cooked, the cakes will roll over by themselves. Drain on brown paper and serve immediately with chowder.

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Clam Boil

For each person you will need:

  • 2 to 3 lbs. Steamers
  • 1 Potato - Quartered
  • 1 Hot Dog or Sausage
  • 1 Ear of Corn
  • 1 to 1 1/2 lbs. Lobster

Prepare steamers as above. In a large pot, bring to a boil 4 to 6 cups of water. Layer clams, potatos, hot dogs, corn and lobsters in the pot. Cover and steam for 20 to 25 minutes or till lobsters are bright red. Serve with melted butter and lots of napkins.

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