Inspired by Rhode Island
THE MEAL
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Fun Facts about Rhode Island:
- It’s the smallest state in the nation, only 1,545 square miles.
- 400 of those miles are coastline because of bays and inlets, giving Rhode Island the nickname The Ocean State.
- The quahog (aka chowder clam) is Rhode Island’s official State Shell, and a lot of their iconic cuisine revolves around them. Makes sense, then, that this meal would feature two clam recipes!
CLEAR CLAM CHOWDER
Clam chowder goes back hundreds of years. It’s a simple recipe that can be easily made from the abundance of clams found on Rhode Island’s shores. Some Rhode Island clam chowders have a tomato base, but the original recipe was just clams, potatoes, butter, and clam juice. In fact, clear chowders predate the creamier version most people know, and they say this version is better for featuring the flavor of fresh clams, when the creamy kind masks it a bit.
I didn’t have fresh clams to use, unfortunately, but having spent most of my life in the mountain west, I probably wouldn’t have been able to appreciate the difference anyway. Also, I should note that Rhode Islanders usually use salt pork for fat and flavor in their clam chowder, but I just used butter and salt.
This soup was so quick and easy to put together! After sautĂ©ing some celery and onion, all you have to do is add potatoes, clam broth, and thyme, and let it cook until the potatoes are soft. Then add clams, and you’re done! It’s so simple, but so flavorful. I was worried that it would be “too” clammy, but chewiness is my biggest problem with clams, so using minced was perfect for me, and the potato and celery really balance out the flavor of the clam broth. I loved it!
CLAM FRITTERS
To go with the clear clam chowder, I made another Rhode Island favorite—clam fritters.
Often called “clam cakes,” these fried dough balls with pieces of chopped clam mixed in are thought to have been invented in the 1920s in Narragansett, Rhode Island, when Carrie Cooper added fresh clams to her corn fritter recipe. They’ve been hugely popular in Rhode Island ever since, sold alongside clam chowder from the beginning.
This is another simple but delicious recipe. The batter itself is pretty basic, just with clam broth and chopped clams to give it that special fishy flavor. I was happy with how they kind of rounded themselves out even though my frying skill are pretty sloppy. They have a donut-like texture, crispy on the outside, soft on the inside, and were perfect for dipping in the clam chowder, though Rhode Islanders apparently enjoy them with salt and vinegar.
FROZEN LEMONADE
Frozen lemonade goes back to the 1840s, and it was invented in Naples, Italy. Back then they had to store ice in caves to keep it frozen until they could combine it with lemons in the summer. I’m glad both ice and lemons are much more readily available now! I know I’ve said this several times before, but I LOVE lemonade. Making this slushy version was so perfect for a very hot and humid weekend here in Indiana!
Frozen lemonade was brought to Rhode Island from Italy by Franco DeLucia, whose son, Angelo DeLucia, sold the drink from a cart in Cranston, Rhode Island. Del’s Lemonade now has several brick-and-mortar locations as well as food trucks. The frozen lemonade became so popular that in 1993, it was in the running to become Rhode Island’s official state beverage. (Sadly, it lost to coffee milk.)
If you, like me, already enjoy making homemade lemonade, I highly recommend running it through a blender with ice to make this delicious frozen version!
ZEPPOLE
Like frozen lemonade, one of Rhode Island’s favorite desserts also came from Italy. The 1880s saw many immigrants to New England from Italy, and they brought with them the tradition of making zeppole for St. Joseph’s Day on March 19th. They’re still mostly made in March, but can be found year-round in Providence, Rhode Island, and are now considered an iconic Rhode Island dessert.
If you’ve never made a choux pastry before, it’s so simple and yet so easy to mess up. I’ve made it a couple times in the past, but definitely need more practice getting it just right. Still, these little pastries ended up crispy on the outside, light and airy on the inside, with enough room to pipe custard inside as well as on top. It’s delicious! A lot like a cream puff, but with custard! My custard didn’t set very well, as you can tell from the pictures, but it still tasted delicious, and that’s what’s most important. 🙂
So how do you think I did? Let me know in the comments if you have any suggestions for improvement, and be sure to tune in next time for my take on a meal inspired by Massachusetts! If that’s where you’re from, what do you think I should make to represent your state? Bonus points if you have reliable recipes or pro tips before I make the attempt! Thank you for reading!