Rhode Island Seafood Chowder
Traditionally chowder is a thick fish soup made in a large pot. It's often thickened with milk and potatoes, or tomatoes (as in Manhattan Clam Chowder). In Rhode Island, seafood chowders are made in a clear broth through which the seafood shines.

2 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1 tomato, seeded and chopped

salt and freshly ground black pepper to taste

1/2 teaspoon hot paprika (or cayenne if you like it spicy)

1 lb. shrimp, peeled and deveined

3/4 lb. halibut fillets

2 medium squid, cleaned and sliced into rings 

5 lobster tails

18–20 clams, scrubbed and rinsed

2 bay leaves

1 tablespoon fresh parsley, chopped

In a large soup pot, heat the olive oil and the onion and cook, stirring for about 5 minutes or until they're soft and translucent. Add the tomato and cook for a few minutes longer, being careful not to brown the onion and garlic. Stir in the salt, pepper, and paprika/cayenne.

Arrange the seafood on top of the vegetables, adding the clams last. Add enough water to cover the seafood but not the clams. Toss the bay leaves and parsley, cover the pot, and boil gently until the clams open and the seafood is cooked through, about 30 minutes.