Rhode Island Quahog Chowder

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Often folks don't think much of this chowder because they have been raised on the thick creamy ( or just starchy kind. Thickness implied richness, but this often leads to an inferior product. Chowder should thicken by reduction, not by thickeners. Rhode Island "clear" chowder has a broth which is thinner, the richness is achieved by adding an abundance of solids, e.g., clams, potatoes, onions and a bit of salt pork. Old timers will serve a small pitcher of warm milk, cream or half & half for each diner to add to their liking. This recipe is for such an authentic, old- style Rhode Island "clear" style chowder.