New England Clam Chowder recipe provided by Executive Chef Michael Cimarusti as served at his restaurants Providence and Connie and Ted's.
This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.
This is a classic dump-and-cook crock pot recipe.
You can prepare the fritters ahead and then fry them when you're ready to eat.