PROVIDENCE – The Rhode Island Seafood Marketing Collaborative, chaired by Department of Environmental Management (DEM) Director Janet Coit, announces that the 5th annual Quahog Week returns this year from May 17 to May 23. The week-long celebration shines a light on Rhode Island’s favorite local clam, the hard-working men and women who harvest them, and the vibrant local food industry that makes them available to consumers.
Quahogging is a year-round activity in Rhode Island, so the product is available, freshly harvested, throughout the year. Demand tends to peak during the summer months, when stuffies and clam cakes serve as main attractions for shore-goers and tourists. Targeting the spring shoulder season for Quahog Week helps to increase consumer awareness, demand, sales and market opportunities for quahogs during a time of year when the fresh product is readily available, but often overlooked.
“Quahog Week is an opportunity for Rhode Islanders to celebrate the vitality of our local shellfish industry and the many riches of Narragansett Bay,” said Governor Dan McKee. “Quahogging has a rich history in the Ocean State and supports the livelihoods of hundreds of Rhode Island fishermen and women year-round, along with local restaurants and food-based businesses. Visiting one of the participating venues during Quahog Week to purchase quahogs to cook at home or enjoy a meal made with delicious, freshly harvested clams is a great way to support Rhode Island restaurants and seafood markets and a chance savor a favorite quahog dish or try something new.”
“Quahog Week has become a Rhode Island tradition, offering many fabulous opportunities to sample delicious, quahog-based dishes at an array of eateries throughout the state. It’s also the perfect time for at-home cooks to try their hand with quahog-based recipes,” said DEM Director Janet Coit. “As we emerge from the pandemic, celebrate spring,
