Forget everything you thought you knew about clam chowder.
When David Norton Stone dipped his spoon into the history of clam chowder in Rhode Island, he found that the picture was not at all…clear.
These are some of the old rules about chowder he found:
“Don’t be afraid of the onions.”
“Never boil a potato in chowder.”
“In the old day you could, if you wanted to, put in ‘bout half a pint o’ nice wine.”
And from a man who had been cooking chowder for clambakes in Rhode Island (not Manhattan) since the 1870’s: “Put in a quart can o’ tomatoes.”
In this concluding volume of his clammy trilogy that began with Clamcake Summer and Stuffie Summer, Stone proves that he's not afraid of a little regional controversy or of being called the Great Chowder Head of Rhode Island.
When David Norton Stone dipped his spoon into the history of clam chowder in Rhode Island, he found that the picture was not at all…clear.
These are some of the old rules about chowder he found:
“Don’t be afraid of the onions.”
“Never boil a potato in chowder.”
“In the old day you could, if you wanted to, put in ‘bout half a pint o’ nice wine.”
And from a man who had been cooking chowder for clambakes in Rhode Island (not Manhattan) since the 1870’s: “Put in a quart can o’ tomatoes.”
In this concluding volume of his clammy trilogy that began with Clamcake Summer and Stuffie Summer, Stone proves that he's not afraid of a little regional controversy or of being called the Great Chowder Head of Rhode Island.
