Ep 6. Rhode Island: Chowing Gaggers & Stuffies

Rhode Island: Chowing Gaggers & Stuffies is the sixth episode of the tenth season of Bizarre Foods with Andrew Zimmern. In this episode, Andrew Zimmern explores the culinary traditions of Rhode Island, a small state known for its unique dishes and strong sense of community.

Andrew begins his journey in Providence, where he meets with a local chef who takes him to the bustling Central Market to taste some of the state's most iconic dishes. They start with clam cakes, a popular snack made with chopped clams, flour, and cornmeal. Andrew is impressed by their crispy exterior and chewy interior, and the way they pair perfectly with a cold beer.

Next, Andrew samples another classic Rhode Island dish, chowder. Unlike the creamy New England-style chowder, Rhode Island chowder is clear and brothy, made with fresh clams, bacon, onions, and potatoes. Andrew visits a family-owned restaurant that has been serving chowder for generations, and he watches as they make a huge pot of it from scratch. He is struck by the simplicity of the recipe and the way the ingredients work together to create a delicious and comforting dish.

Moving on from seafood, Andrew tries another Rhode Island favorite: hot wieners. These are not your average hot dogs – they are small, spicy, and topped with a special meat sauce, mustard, and onions. Andrew visits a diner that has been serving hot wieners since the 1940s, and he watches as the owner prepares batch after batch for hungry customers. Andrew finds the wieners to be addictive, with a unique flavor that he can't get enough of.

Andrew also gets the chance to try quahogs, large clams that are commonly used in Rhode Island stuffing. He visits a quahog farm where he learns about the different varieties of clams and their importance to the state's economy and culture. He then joins a group of locals for a traditional clam bake, where quahogs are cooked over an open fire and served with steaming hot corn on the cob and buttery potatoes. Andrew loves the communal aspect of the clam bake and the way it brings people together over food.

Finally, Andrew samples a dish that is truly bizarre: clam-inspired ice cream. He visits a local ice cream shop that has created a flavor using chopped clams, cream, and sugar. The resulting product is surprisingly delicious, with a sweet and salty flavor that Andrew finds intriguing.

Throughout his journey, Andrew is struck by the hospitality of the people of Rhode Island and their deep connection to their food traditions. He finds that the state's small size and tight-knit communities have led to a strong sense of pride in their local cuisine, and he leaves with a newfound appreciation for the unique and tasty dishes that make Rhode Island such a special place.