{"product_id":"bacon-beer-cheese-soup-origin-history-and-recipe-chef-charles-knight-copy","title":"Rhode Island Clam Cakes and Chowder (The State Classic)","description":"\u003cdiv class=\"no-scrollbar flex min-h-36 flex-nowrap gap-0.5 overflow-auto sm:gap-1 sm:overflow-hidden xl:min-h-44 mt-1 mb-5 [\u0026amp;:not(:first-child)]:mt-4\"\u003e\n\u003cdiv class=\"border-token-border-default relative w-32 shrink-0 overflow-hidden rounded-xl border-[0.5px] md:shrink max-h-64 sm:w-[calc((100%-0.5rem)\/3)] rounded-e-xl\"\u003e\n\u003cdiv class=\"group\/search-image @container\/search-image relative rounded-[inherit] h-full w-full\"\u003e\n\u003cdiv class=\"pointer-events-none absolute inset-x-2 bottom-2 z-0 flex max-w-[calc(100%-1rem)] flex-wrap items-end justify-end gap-1.5\"\u003e\n\u003cdiv class=\"shrink-0\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-start=\"336\" data-end=\"424\"\u003eRhode Island may be the smallest state, but it delivers big, bold, unforgettable food rooted in coastal life, immigrant traditions, and pure New England character. Here are the most famous Rhode Island foods—the ones locals swear by.\u003cstrong data-start=\"336\" data-end=\"351\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-section-id=\"1fzt4k7\" data-start=\"90\" data-end=\"113\"\u003e📜 Origin \u0026amp; History\u003c\/h3\u003e\n\u003cp data-start=\"115\" data-end=\"181\"\u003eClam cakes and chowder are as Rhode Island as the Atlantic breeze.\u003c\/p\u003e\n\u003cp data-start=\"183\" data-end=\"512\"\u003eThis tradition dates back to the \u003cstrong data-start=\"216\" data-end=\"243\"\u003e17th and 18th centuries\u003c\/strong\u003e, when coastal settlers and Native Americans harvested \u003cstrong data-start=\"298\" data-end=\"309\"\u003equahogs\u003c\/strong\u003e (hard-shell clams) along the shores of places like \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eNarragansett Bay\u003c\/span\u003e\u003c\/span\u003e. Clams were abundant, inexpensive, and nourishing—perfect for working families, fishermen, and beach communities.\u003c\/p\u003e\n\u003cul data-start=\"514\" data-end=\"761\"\u003e\n\u003cli data-section-id=\"pxfbs4\" data-start=\"514\" data-end=\"600\"\u003eEarly chowders were simple \u003cstrong data-start=\"543\" data-end=\"559\"\u003eclear broths\u003c\/strong\u003e, made in large kettles over open fires\u003c\/li\u003e\n\u003cli data-section-id=\"1g4mqec\" data-start=\"601\" data-end=\"662\"\u003eSalt pork, onions, and potatoes were added for heartiness\u003c\/li\u003e\n\u003cli data-section-id=\"biyd1\" data-start=\"663\" data-end=\"761\"\u003eMilk was scarce and expensive—so Rhode Island kept its chowder \u003cstrong data-start=\"728\" data-end=\"761\"\u003eclean, briny, and broth-based\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"763\" data-end=\"1023\"\u003eClam cakes came later, likely influenced by \u003cstrong data-start=\"807\" data-end=\"872\"\u003efritter traditions brought by Portuguese and Irish immigrants\u003c\/strong\u003e in the 1800s. Resourceful cooks stretched clam meat by mixing it into a flour batter and frying it—creating a crispy, satisfying companion to chowder.\u003c\/p\u003e\n\u003cp data-start=\"1025\" data-end=\"1214\"\u003eBy the early 20th century, seaside clam shacks made this pairing famous across Rhode Island. One of the most iconic is Aunt Carrie's, often credited with popularizing the dish for tourists.\u003c\/p\u003e\n\u003cp data-start=\"1216\" data-end=\"1311\"\u003e👉 The ritual became tradition:\u003cbr data-start=\"1247\" data-end=\"1250\"\u003e\u003c\/p\u003e\n\u003ch2 data-section-id=\"1o906lj\" data-start=\"1318\" data-end=\"1373\"\u003e🍲 Authentic Rhode Island Clam Chowder (Clear Broth)\u003c\/h2\u003e\n\u003ch3 data-section-id=\"1sb5qtm\" data-start=\"1375\" data-end=\"1391\"\u003eIngredients:\u003c\/h3\u003e\n\u003cul data-start=\"1392\" data-end=\"1678\"\u003e\n\u003cli data-section-id=\"e64h55\" data-start=\"1392\" data-end=\"1451\"\u003e2 dozen fresh quahogs (or 2 cups chopped clams + juice)\u003c\/li\u003e\n\u003cli data-section-id=\"eqlect\" data-start=\"1452\" data-end=\"1492\"\u003e4 slices salt pork (or bacon), diced\u003c\/li\u003e\n\u003cli data-section-id=\"43icas\" data-start=\"1493\" data-end=\"1520\"\u003e1 medium onion, chopped\u003c\/li\u003e\n\u003cli data-section-id=\"1mjo0cn\" data-start=\"1521\" data-end=\"1546\"\u003e2 cups diced potatoes\u003c\/li\u003e\n\u003cli data-section-id=\"ix9a9i\" data-start=\"1547\" data-end=\"1603\"\u003e4 cups clam broth (reserved + added water if needed)\u003c\/li\u003e\n\u003cli data-section-id=\"e0qnkd\" data-start=\"1604\" data-end=\"1618\"\u003e1 bay leaf\u003c\/li\u003e\n\u003cli data-section-id=\"iydekg\" data-start=\"1619\" data-end=\"1645\"\u003eFresh thyme (optional)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"16xdcxu\" data-start=\"1680\" data-end=\"1727\"\u003eMethod:\u003c\/h3\u003e\n\u003col data-start=\"1728\" data-end=\"2052\"\u003e\n\u003cli data-section-id=\"16jli4k\" data-start=\"1728\" data-end=\"1790\"\u003eIn a heavy stockpot, render salt pork until lightly crisp\u003c\/li\u003e\n\u003cli data-section-id=\"17lg32j\" data-start=\"1791\" data-end=\"1829\"\u003eAdd onions—cook until translucent\u003c\/li\u003e\n\u003cli data-section-id=\"krkg9b\" data-start=\"1830\" data-end=\"1866\"\u003eStir in potatoes and clam broth\u003c\/li\u003e\n\u003cli data-section-id=\"19k7tpy\" data-start=\"1867\" data-end=\"1928\"\u003eAdd bay leaf and simmer gently until potatoes are tender\u003c\/li\u003e\n\u003cli data-section-id=\"y9eysu\" data-start=\"1929\" data-end=\"1991\"\u003eAdd chopped clams last (do NOT overcook—keep them tender)\u003c\/li\u003e\n\u003cli data-section-id=\"1izd9ro\" data-start=\"1992\" data-end=\"2052\"\u003eSeason simply—this is about the \u003cstrong data-start=\"2027\" data-end=\"2052\"\u003epure taste of the sea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2054\" data-end=\"2274\"\u003e👉 \u003cstrong data-start=\"2057\" data-end=\"2072\"\u003eChef’s Tip:\u003c\/strong\u003e\u003cbr data-start=\"2072\" data-end=\"2075\"\u003eUse a sealed, waterless cookware (like your Ultra-Tech II stockpot). Once it reaches a gentle simmer (~180–200°F), reduce heat and let the natural moisture do the work—\u003cstrong data-start=\"2241\" data-end=\"2273\"\u003eno need to boil aggressively\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1hfymqy\" data-start=\"2281\" data-end=\"2328\"\u003e🦪 Rhode Island Clam Cakes (Golden \u0026amp; Crispy)\u003c\/h2\u003e\n\u003ch3 data-section-id=\"1sb5qtm\" data-start=\"2330\" data-end=\"2346\"\u003eIngredients:\u003c\/h3\u003e\n\u003cul data-start=\"2347\" data-end=\"2506\"\u003e\n\u003cli data-section-id=\"6c5bq7\" data-start=\"2347\" data-end=\"2375\"\u003e2 cups all-purpose flour\u003c\/li\u003e\n\u003cli data-section-id=\"kveolc\" data-start=\"2376\" data-end=\"2401\"\u003e1 ½ tsp baking powder\u003c\/li\u003e\n\u003cli data-section-id=\"ej3e1w\" data-start=\"2402\" data-end=\"2416\"\u003e1 tsp salt\u003c\/li\u003e\n\u003cli data-section-id=\"14mz7zw\" data-start=\"2417\" data-end=\"2432\"\u003e1 tsp sugar\u003c\/li\u003e\n\u003cli data-section-id=\"2gs3os\" data-start=\"2433\" data-end=\"2453\"\u003e1 cup clam juice\u003c\/li\u003e\n\u003cli data-section-id=\"ys1n98\" data-start=\"2454\" data-end=\"2463\"\u003e1 egg\u003c\/li\u003e\n\u003cli data-section-id=\"848jl6\" data-start=\"2464\" data-end=\"2487\"\u003e1 cup chopped clams\u003c\/li\u003e\n\u003cli data-section-id=\"1r2zjdg\" data-start=\"2488\" data-end=\"2506\"\u003eOil for frying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1no6mxv\" data-start=\"2508\" data-end=\"2519\"\u003eMethod:\u003c\/h3\u003e\n\u003col data-start=\"2520\" data-end=\"2757\"\u003e\n\u003cli data-section-id=\"h9tw2\" data-start=\"2520\" data-end=\"2558\"\u003eCombine dry ingredients in a bowl\u003c\/li\u003e\n\u003cli data-section-id=\"nwyfxk\" data-start=\"2559\" data-end=\"2614\"\u003eWhisk in clam juice and egg to form a thick batter\u003c\/li\u003e\n\u003cli data-section-id=\"1kf1g23\" data-start=\"2615\" data-end=\"2641\"\u003eFold in chopped clams\u003c\/li\u003e\n\u003cli data-section-id=\"8v0k1i\" data-start=\"2642\" data-end=\"2664\"\u003eHeat oil to 350°F\u003c\/li\u003e\n\u003cli data-section-id=\"fhe54g\" data-start=\"2665\" data-end=\"2730\"\u003eDrop spoonfuls into oil—fry until golden brown (2–3 minutes)\u003c\/li\u003e\n\u003cli data-section-id=\"izfvqk\" data-start=\"2731\" data-end=\"2757\"\u003eDrain on paper towels\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2759\" data-end=\"2897\"\u003e👉 \u003cstrong data-start=\"2762\" data-end=\"2777\"\u003eChef’s Tip:\u003c\/strong\u003e\u003cbr data-start=\"2777\" data-end=\"2780\"\u003eDo not overcrowd the fryer—keep the oil temperature steady for that \u003cstrong data-start=\"2848\" data-end=\"2896\"\u003elight, crisp exterior and soft, briny center\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1312x74\" data-start=\"3174\" data-end=\"3210\"\u003e🧂 The Rhode Island Way to Eat It\u003c\/h2\u003e\n\u003cul data-start=\"3212\" data-end=\"3332\"\u003e\n\u003cli data-section-id=\"1fsxhqu\" data-start=\"3212\" data-end=\"3251\"\u003eServe chowder hot, clam cakes fresh\u003c\/li\u003e\n\u003cli data-section-id=\"qo6ra1\" data-start=\"3252\" data-end=\"3301\"\u003eTear open a clam cake… dunk it into the broth\u003c\/li\u003e\n\u003cli data-section-id=\"1o993bv\" data-start=\"3302\" data-end=\"3332\"\u003eEat it seaside if possible\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3334\" data-end=\"3430\"\u003e👉 Not fancy. Not complicated.\u003cbr data-start=\"3364\" data-end=\"3367\"\u003e\u003cstrong data-start=\"3367\" data-end=\"3430\"\u003eJust honest food—born from the sea, perfected by tradition.\u003c\/strong\u003e\u003c\/p\u003e","brand":"chef charles knight","offers":[{"title":"Default Title","offer_id":43860943634566,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/rhode_island_clam_chowder_and_clam_cakes.jpg?v=1776184023","url":"https:\/\/healthcraft.com\/products\/bacon-beer-cheese-soup-origin-history-and-recipe-chef-charles-knight-copy","provider":"Health Craft","version":"1.0","type":"link"}