Indulgent Rhode Island clam chowder made with local ingredients.

Rhode Island Clam Chowder

Whipped up with local vegetables, these salads offer a fresh take on classics.

Seasonal Salads

Handcrafted cocktails paired with fresh oysters from the Rhode Island coast.

Fresh Rhode Island Oysters

In a large pot, add the fresh clams and enough water to cover them. Bring to a boil and steam the clams until they open, about 5-7 minutes. Remove from heat and let cool. Discard any unopened clams, then chop the opened clams and set aside.

Prepare the Clams

In the same pot, add the chopped bacon and cook over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Cook the Bacon

Add the butter to the pot with the bacon drippings. Once melted, add the chopped onions and celery. Sauté until softened, about 5 minutes. Then add the diced potatoes, clam juice, and bring to a gentle boil.

Sauté Vegetables

Reduce the heat and let the mixture simmer until the potatoes are tender, about 15-20 minutes.

Simmer the Chowder

Stir in the heavy cream, chopped clams, cooked bacon, salt, and black pepper. Heat through for another 5 minutes, but do not boil.

Finish the Chowder

Ladle the chowder into bowls, and garnish with fresh parsley before serving.

Serve

fresh clams

potatoes, diced

onion, chopped

celery, diced

bacon, chopped

clam juice

heavy cream

butter

salt

black pepper

fresh parsley, chopped

Wash and dry the mixed greens thoroughly. Slice the cherry tomatoes in half, peel and chop the cucumber, thinly slice the radishes, and julienne the carrot.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, and carrot.

Combine Ingredients

Dice the avocado and add it to the salad along with crumbled feta cheese.

Add Avocado and Feta

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

Dress the Salad

Serve immediately and enjoy your fresh seasonal salad!

Mixed greens

Cherry tomatoes

Cucumber

Radishes

Carrots

Avocado

Feta cheese

Olive oil

Balsamic vinegar

Salt

Black pepper

Carefully shuck the fresh Rhode Island oysters, discarding the top shells. Place the oysters on a bed of crushed ice to keep them cold and fresh.

Shucking the Oysters

In a small bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust the hot sauce to your preferred spice level. Mix well until smooth.

Mixing the Sauce

Arrange the shucked oysters on a serving platter. Serve with the cocktail sauce, lemon wedges, and garnish with fresh parsley.