Return to Content

13. Fish Chowder

13. Fish Chowder
5 votes, 4.40 avg. rating (86% score)
by in Mar 2008

The West Deck
1 Waites Wharf
Newport, RI
401-847-3610

The “Bermuda” in The West Deck’s fish chowder is Gosling’s rum and a sherry-pepper sauce. But the clam-stock base and chunks of salmon, swordfish, and sometimes striped bass or sole, depending on what’s available, are what make it hearty and no longer a “best-kept secret.”

Bring New England Home

Get a 1 year of Yankee Magazine for only $10!

In this issue: 

  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make

Subscribe Today

4 Responses to 13. Fish Chowder

  1. David Traill April 2, 2009 at 3:07 pm #

    The “No Name” in Boston has terrific fish chowder

  2. Ray Narwid April 5, 2009 at 9:42 pm #

    I have never heard of fish chowda made with salmon. the only way to make it is with Haddock or Cod.

  3. Alma Awbrey March 2, 2010 at 3:57 pm #

    I have not been able to actually eat this Chowda, but it sounds wonderful. I love fish and with this chowder you get to taste a little bit of a lot of fish.

  4. Robert Katvala March 3, 2010 at 12:21 pm #

    I have made the chowder from sunfish,kivis,perch, striped bass, pickerel. and what ever I caught. Always throw in the fish heads

    It’s delicious with any kind of fish.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111