For me, New England cuisine is one of the most luxurious taste sensations around. Clam Chowder, lobster, scallops, oysters, mussels, and all that good stuff. Nothing’s better than a lobster or scallop roll, backed up by a good old fashioned milk shake or ice cream soda, on a hot summer’s day by the beach, or a serving of delicate lobster meat drizzled in melted butter with a bowl of clam chowder in the evening. While I love New England clam chowder, in all its creamy, rich glory, I like Rhode Island Clam Chowder even better. This is a clear broth-based chowder that’s slightly cloudy, and it’s just a little more sophisticated than the chowder you’ll generally encounter in an eatery– it tends to be served in those long-established hotels and restaurants with silver service. Tourists tend to go for the New England variety; locals know the value of the broth. Rhode Island Clam Chowder is extremely tasty and because it’s so light, you can eat more of it. Here’s how to make it:
