Quahogs, a large clam, take center stage in this clear chowder. There are no tomatoes or cream, just the pure taste of clams, salt pork, potatoes, and onions.
About Linda Beaulieu
Linda Beaulieu is a James Beard Award-winning food and travel writer whose work has appeared in National Culinary Review, Family Circle, and Sizzle, among other publications. She’s also the author of Divine Providence, The Grapevine Guide to Rhode Island’s Best Restaurants, and The Providence and Rhode Island Cookbook. In addition, Beaulieu owns and operates Beyond Words, a small PR firm specializing in restaurants and chefs.