About Laurie Jones

Linda Beaulieu is an award-winning food and travel writer. She is the author of Divine Providence: An Insider’s Guide to the City’s Best Restaurants and The Grapevine Guide to Rhode Island’s Best Restaurants. She received the prestigious James Beard Award for magazine writing for an article on Native American food, which appeared in the National Culinary Review. @LindaBeaulieu3

Bowl of Rhode Island clam chowder with quahogs, diced potatoes and bacon on wood, bread and bowls nearby

Rhode Island Clam Chowder

Quahogs, or ginormous clams, take center stage in this clear chowder. No tomatoes, no cream, no other ingredients that could sully the saline loveliness of clams, salt pork, potatoes, and onions.