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13. Fish Chowder

13. Fish Chowder
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by in Mar 2008

The West Deck
1 Waites Wharf
Newport, RI

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.”

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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.

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