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.

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.