Taste of Rhode Island for 2

It’s a true taste of summer in Rhode Island! Take your pick from three of Iggy’s legendary chowders (New England white, Rhode Island clear, or Manhattan red), and it’ll arrive with clam cakes, fried calamari, and fluffy fried doughboys!

Since its founding in Warwick’s Oakland Beach in 1989 by husband and wife Gaetano and Sally Gravino, Iggy’s has become renowned for its doughboys, clam cakes, stuffies, clam chowder, fried calamari, and other New England summertime staples. Whether you’re looking to recreate the summertime staples of your youth or to sample these delicious regional specialties for the first time, you’re in for a real treat!

MORE DETAILS

This package serves 2 people and includes:

• 1/2 Gallon of Chowder, Your Choice
• Calamari (approx. 8.5 oz.)
• Pepper Sauce (3.5 oz.)
• 6 Clam Cakes (approx 2″ each)
• 6 Doughboys (approx. 3.5″ each)

Chowder Options Include

• Manhattan Red
• New England White
• Rhode Island Clear

INSTRUCTIONS / STORAGE

• Iggy’s ships Monday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Ships frozen with ice packs, may thaw in transit
• Upon arrival, remove packaging and place immediately in the fridge for freezer
• May be kept in the refrigerator for up to 5 days or frozen immediately upon arrival for up to 4 weeks

To Serve

Clam Cakes

• Place the clam cakes on a sheet tray or aluminum foil
• Preheat toaster oven or regular oven to 250 degrees
• Place in oven uncovered for 10 to 20 minutes turning them every five minutes

Calamari

• Place the calamari rings on a sheet tray or aluminum foil
• Preheat toaster oven or regular (convection) oven to 300 degrees
• Place in the oven uncovered for 10 minutes or until desired crispness
• Heat up a sauté pan over medium heat with a drizzle of olive oil and the garlic pepper sauce
• Take the calamari from the oven and place in the pan with the sauce
• Toss together over medium heat until sauce is evenly distributed

Doughboys

• Place the doughboys on a sheet tray or aluminum foil
• Preheat toaster oven or regular oven to 250 degrees
• Place in the oven uncovered for 10 to 20 minutes turning them every five
  minutes
• Take them from the oven and place in a mixing bowl or paper bag while
  hot
• Sprinkle sugar on them and shake!

New England White Chowder

• Thaw chowder in refrigerator
• Once thawed place in a pan or crockpot and reheat on medium heat stir the chowder often to avoid burning
• Once it reaches 170 degrees it is ready to serve if too thick add clam juice or half & half to achieve desired texture

Rhode Island Clear Chowder

• Thaw chowder in refrigerator
• Once thawed place in a pan or crockpot and reheat on medium heat stir the chowder often to avoid burning
• Once the chowder boils, it is ready to serve

Manhattan Red Chowder

• Thaw chowder in refrigerator
• Once thawed place in a pan or crockpot and reheat on medium heat stir the chowder often to avoid burning
• Once the chowder boils, it is ready to serve

Ingredients

• Manhattan Red Chowder – Celery, Onions, Clam Base, Sherry Wine, Instant Mashed Potatoes, Tomato Soup, Tomatoes, Granulated Garlic, Dilll Weed, Basil, White Pepper, Clam Juice, Diced Potatoes
• New England Chowder – Minced Clams, Clam Base, White Pepper, Onions, Clam Juice, Half & Half, Dill Weed, Butter, Flour, Potatoes
• Rhode Island Chowder – Celery, Onions, Butter, Flour, White Pepper, Worstershire, Clam Base, Clam Juice
• Calamari – Calamari Rings, Wheat Flour, Yellow Corn Flour, Whey Powder (Milk), Salt, Cornstarch, Leavening (Monocalcium Phosphate, Sodium Bicarbonate), Frying Oil Sauce: Garlic Oil, Banana Peppers, Cherry Peppers, Parsley
• Clam Cakes – Salt, Pepper, Clam Juice, Minced Clams, Water, Frying Oil
• Doughboys – Water, Salt, Yeast, Shortening, Eggs, Sugar, Powdered Milk, Cinnamon, Frying Oil