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| Quahogs we dug ourselves steamed in their own juices served with the spaghetti dish described in Part 1 and a garden tomato salad. |
A locavore recipe collection, inspired by the CCA Steering Committee
By Linda Felaco
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| Rhode Island chowder and clamcakes, made with quahogs we dug ourselves. (The Asti is of course imported.) |
To make a traditional Rhode Island chowder, boil a few potatoes and an onion with some salt
pork and at least a cup of clams, chopped. Traditionally, you're
supposed to shuck the clams rather than steam them, but
having tried it both ways, I haven't been able to figure out how
it makes a difference to the final result. Plus you're much less likely
to cut yourself if you steam them open, and you can use the broth in
the chowder. Steam them just enough to get them to open, since they'll continue cooking in the chowder.
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| All summer on a plate. |
The clamcakes
are made with Kenyon's clam cake mix, which can be purchased at Rippy's or Stop & Shop. Kenyon's Grist Mill in nearby
Usquepaugh, RI, is "the oldest manufacturing business in Rhode Island,
and the second oldest continuously operating business in the state" and
has "been grinding meals & flours on site since 1696." We follow the
recipe except that in place of water, we use the broth from steaming
the clams to make the cakes more flavorful.
