Rhode Island Clams

December 29th, 2012 § 0 comments

HG enjoys good (and eccentric) Rhode Island cuisine: Fried calamari with hot pickled peppers. Del’s Frozen Lemonade. New York Systems (wieners on a bun with celery salt, onions, mustard and a unique, Greek influenced meat sauce). Briny, clear clam chowder (no cream or tomatoes). Snail salad. HG does not share the Rhode Island obsession with Dunkin’ Donuts (highest per capita doughnut consumption in the US). But what stands Rhode Island apart is the quality of their clams. Yes, HG, a long time enthusiast for Long Island clams, must confess. Rhode Island clams are the best. They are tender, full of brine and juicy with clam goodness. Ornaments of the sea. HG and BSK are at the Riverside, R.I., home of Daughter Lesley and Profesor/’Dottore Massimo R. for family Christmas. Their home faces Naragansett Bay and their dining room is the venue for many sea treats. Tonight the treat was clam chowder prepared with potatoes, onions, tarragon and many, many, many juicy cherrystone clams. Lesley treats clams with respect. Never overcooked. The big, steaming bowls were a joy. There was a lovely bottle of white wine from Romagna. HG finished the meal with Stilton, grapes and Beaujolais. Grappa for a friendly nightcap.

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