Q is for Quahog
Pronounced kō-hog—derived from the names common to Native American tribes of the region, like that of the Narragansett, who call the animal poquaûhog—this clam is a bivalve invertebrate with gills, a liver, a heart, and two oval shells connected with a thick hinge. Prized for food, the shells were also used to make beads for wampum.
When my daughter was a student at the University of Rhode Island (and living in a house on the beach!) I discovered the delights of Rhode Island clam chowder, made with quahog clams, of course. Rhode Island clam chowder differs from the better-known New England clam chowder: the Rhode Island chowder uses a clear broth instead of cream. (We won’t mention tomato-based Manhattan chowder.)
I’ve never made clam chowder, but I found an interesting recipe, and I think I’ll give it a try,
More about quahogs.
My son and daughter-in-law live in Rhode Island. I'll have top ask him about the clam chowder, I didn't know there was a third kind. No, don't mention the Manhattan chowder! I grew up near, and lived most of my adult life, near S.F. It's the New England clam chowder in sour dough bread bowls there.
ReplyDeleteMakes me think of Peter Griffin and "Family Guy".
ReplyDeleteI did not know of Rhode Island clam chowder. Useful fact.
ReplyDelete