A true taste of the sea, Rhode Island-style clam chowder is made with a clear, light broth that lets the flavor of fresh clams shine through. For the best value and yield, look for very fresh, medium to large hard-shell clams (known as quahogs in New England). The hefty bellies enrich the soup, and when cooked gently and chopped, the tougher, muscley bits lend the dish a pleasant chew.
