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 ...

A team of chefs from UMass Amherst Dining brought home gold medals at the American Culinary Federation's 31st annual Chef Culinary Conference collegiate competition.

Get the Recipe. Rhode Island–Style Clam Stuffies. Victor Protasio. A staple of summer meals in Rhode Island, "stuffies" pack steamed, chopped clam meat back in quahog shells to roast.

Here's a glossary of RI's most unique and delicious dishes. You'll have to try them all before you can call yourself a true Rhode Islander ...

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 ...

Among the more than 100 Fall River recipes featured in the book are coffee milk syrup, chow mein, stuffed quahogs, "Lincoln Park" Clam Cakes, Kmart Meatloaf Dinner, and Durfee-Lafayette Sunday Roast.

The Rhode Island recipe is very simple, she says: flour, milk, chopped clams, baking powder and soda, sometimes clam juice. They are always deep fried, and usually dunked in chowder. “It’s a ...

I'm staying in a rental in a very large campground. But calling it a campground is a misnomer, perhaps resort is a better description. With over 500 sites, it is a small gated community. There's a ...

Make the lobsters and clams . Fill a very large (at least 16-quart) stockpot with water to a depth of 3 inches; stir in salt. Cover with a tight-fitting lid, and bring to a rolling boil over high.