Rhode Island Clam Shacks

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· Arcadia Publishing
eBook
128
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Steamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island's soft-shell clam and oyster beds, the quahog became the state's favorite bivalve, and Rhode Islanders took to their automobiles and drove to the beach for clam cakes and chowder at the shacks and chowder houses that carried on the old traditions. Quahogging remains a major business in Rhode Island, where men and women continue to make a living from the sea. The long lines at take-out windows attest that the future of Rhode Island's clam shacks is secure as they successfully balance changing tastes with time-honored recipes.

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Christopher Scott Martin and David Norton Stone have compiled images from historical archives and from many popular local eateries, some of which have been serving clams to Rhode Islanders and visitors for a century. Martin is the curator of Quahog.org, a website about Rhode Island's history and cultural quirks. Stone is the author of the Rhode Island food books Clamcake Summer, Stuffie Summer, and Chowder Summer.

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āļĢāļēāļĒāļāļēāļĢāļ­āļ·āđˆāļ™āđ† āļ—āļĩāđˆāđ€āļ‚āļĩāļĒāļ™āđ‚āļ”āļĒ Christopher Scott Martin

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