Rhode Island clear-broth clam chowder is a local culinary tradition that traces its roots to Native Americans who prepared ...

Their chowder is a bacon fat and potato-enriched clam chowder, whereas the Manhattan one is clear and has no potato to thicken it. It was likely the result of Portuguese immigrants cooking with ...

Ladle chowder into bowls and serve. About this recipe Emeril Lagasse created this rich, creamy clam chowder recipe based on the New England clam chowders he grew up eating in his hometown of Fall ...

Regional seafood specialties include Rhode Island clam chowder (which has a clear broth unlike the clam chowders found in Manhattan and in other parts of New England) and Rhode Island-style ...