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A trio of New England, Manhattan, and Rhode Island clear chowder at Connie and Ted's.

A trio of New England, Manhattan, and Rhode Island clear chowder at Connie and Ted's.

New England Clam Chowder with Old Bay Oyster Crackers  Can't wait to try this! :)

New England Clam Chowder with Old Bay Oyster Crackers

Food + Chef Magazine is a digital only magazine that will be published monthly.  We will feature great articles and videos on food, chefs,restaurants, travel and tools. https://www.facebook.com/pages/Food-Chef-Magazine/559063840826659?ref=hl

Food + Chef Magazine is a digital only magazine that will be published monthly. We will feature great articles and videos on food, chefs,restaurants, travel and tools. https://www.facebook.com/pages/Food-Chef-Magazine/559063840826659?ref=hl

rhode island foods | GoLocalProv | Food | Rhode Island’s Most Iconic Foods + Where To Eat ...

rhode island foods | GoLocalProv | Food | Rhode Island’s Most Iconic Foods + Where To Eat ...

Home of the BEST CHOWDA !  CLEAR! Rhode Island Quahog Chowder   #VisitRhodeIsland

Rhode Island Quahog Chowder

Great food at the Hungry Cat curls up in Santa Monica Canyon with excellent seafood managed by Nick Somers. yummmm

The Review: Hungry Cat Santa Monica Canyon

Great food at the Hungry Cat curls up in Santa Monica Canyon with excellent seafood managed by Nick Somers. yummmm

Rhode Island Quahog Chowder   Yield: 1/2 gallon    6 quahog clams OR 2 cups of chopped clams  1 cup diced applewood smoked bacon  4 stalks celery, diced  1 medium Spanish onion, diced  3 ears fresh corn (cut off the cob)  3 Tablespoons all purpose flour  3 cups red potatoes, diced  1 quart fresh clam juice or canned  2 bay leaves  1 cup water  2 cups cream  About 1 teaspoon each of fresh chives and thyme  Salt and pepper

Hogan calls union that opposes his education budget decisions 'thugs'

Rhode Island Quahog Chowder Yield: 1/2 gallon 6 quahog clams OR 2 cups of chopped clams 1 cup diced applewood smoked bacon 4 stalks celery, diced 1 medium Spanish onion, diced 3 ears fresh corn (cut off the cob) 3 Tablespoons all purpose flour 3 cups red potatoes, diced 1 quart fresh clam juice or canned 2 bay leaves 1 cup water 2 cups cream About 1 teaspoon each of fresh chives and thyme Salt and pepper

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