Add the quahog juice. This is the liquid, also known as liqueur, you reserved from shucking the clams. Let it come to a slight boil. Add the clams and cook just long enough that the clams are tender.

Dick preferred using large, tough quahogs, though you can substitute any chowder clam. "Quahogs have an amazing flavor," Martha says, "but they're only good if they're cut up. You can't steam them ...

Quahogs are the largest of the area's clams, bigger than cherrystones and tiny littlenecks. ... Not all recipes use the sausage, some use bacon instead. But this recipe is a proven winner.

The size of a clam largely depends on what age it was at the time of harvesting, and quahogs tend to be three to four years old. In the pot, they're total superstars.

It may be the smallest state in the U.S., but with 400 miles of coastline, Rhode Island has a well-deserved reputation for excellent seafood, from squid to oysters.

Rhode Island clam chowder is a clear-broth chowder made with hard-shell clams, known as quahogs, fresh herbs and potatoes. (Anne Cusack/Los Angeles Times via Getty Images) They didn’t have cows.

The stuffed quahog is part of Rhode Island's latest campaign to draw in new visitors. ... More specifically, clam chowder, ... Aside from the quahogs, the recipes usually call for peppers, ...

The types of clams most often used in chowder are quahog clams, which are Atlantic hard-shell clams. Species of these clams most often used in chowder recipes include cherrystone, chowder, and ...

Top season for clam quality is September through February, with the peak right now in November, when their seawater is chock full of phytoplankton, their favorite meal. Each of those little guys ...