5 rhode island recipes

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Golden, brown and crispy on the outside, and warm, soft and delicious on the inside. My husband and I both enjoyed these clam cakes, and they were so easy to make too. I used canola oil for frying instead of lard. Recommend this recipe definitely.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.