Two types of clam chowder seem to dominate the chowder houses of the Northeast – New England and Manhattan style. But there are a couple more versions that we enjoyed during our years living in Rhode Island. We always refer to them as "clear Rhode Island clam chowder" and "amusement park red chowder."
Last week, Penny whipped up a version of the clear chowder from a new recipe that was tweaked by one of her favorite food sites, Leite's Culinaria – just six ingredients in the recipe.
Penny added parsley for color and made it seven. She also used some uncured bacon instead of the salt pork. But it was tasty, and we love the idea of adding that dash of Worcestershire sauce. Penny says that's something her Uncle Al, the Navy chef, would've done.
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Words: Penny & Ed Cherubino
Photos: ©2012 Penny & Ed Cherubino
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