Magazine
13. Fish Chowder
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.”
By Yankee Magazine|Feb 11 2008|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThe 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.”
The “No Name” in Boston has terrific fish chowder
I have never heard of fish chowda made with salmon. the only way to make it is with Haddock or Cod.
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.
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.