MAIN INGREDIENTS
Rhode Island's famous pizza strips come from the local bakeries, not pizza parlors, contrary to what people may think when they hear the name. It is a dish consisting of a thick, doughy base, similar to a focaccia, slathered with fresh tomato sauce, often with a hint of fresh herbs such as rosemary or basil.
There is no cheese in pizza strips, just a heavy, bright red tomato sauce, which is why the dish is sometimes called tomato bread. Pizza strips are baked in large baking trays, resulting in a thick crust. The dish is traditionally served at room temperature and is a common staple food at numerous kids' birthday parties and cookouts.
OTHER VARIATIONS OF Pizza
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The Rhode Island doughboy is typically a large, flattened square of pizza dough that is deep-fried until golden brown, then dusted with a hefty dose of powdered sugar. It's always served piping hot. Some say that the taste of melting sugar against the warm, chewy dough can be addictive, so the treat is often found at carnivals throughout Rhode Island or in the neighbouring regions.
The best doughboys are said to be sold at the oldest beach stand in the state, called Iggy's Doughboys and Chowder House, where one can choose between regular, powdered or cinnamon sugar toppings, served in a grease-stained paper bag and ready to be enjoyed.
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Originating from Rhode Island, clams casino is made with littlenecks or cherrystone clams and bacon that are first seasoned and cooked, then placed together with breading on a half of a clam shell, and finished by either baking or broiling the concoction.
Despite many variations, the one constant ingredient is bacon, and the finished clams are often sprinkled with fresh parsley. The dish became extremely popular with Italian-Americans and is served in almost every trattoria in Manhattan’s Little Italy.
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