Quahog Week returns for second year

QUAHOG WEEK returns for its second year in March, as the state supports a celebration of the wild-harvest shellfish during an off-season month. / COURTESY R.I. DEPARTMENT OF ENVIRONMENTAL MANAGEMENT
QUAHOG WEEK returns for its second year in March, as the state supports a celebration of the wild-harvest shellfish during an off-season month. / COURTESY R.I. DEPARTMENT OF ENVIRONMENTAL MANAGEMENT

PROVIDENCE – Quahog Week is back, and will run March 20-25.

The R.I. Department of Environmental Management on Monday announced the schedule for the second annual six-day celebration, which aims to highlight the state’s shellfish industry.

Participating restaurants and markets will feature quahog-related menu items, deals and special events. Quahogs, iconic to Rhode Island, are large clams.

“Whenever I go out to eat, I look for Rhode Island shellfish,” said DEM Director Janet Coit in prepared remarks. “I know I’m not alone.”

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Organizers hope the festival, beginning on the first day of spring, will help draw attention to the shellfish industry during off-season months.

DEM counted more than 100 million pounds of seafood was landed last year with an export value of greater than $1 billion, including 28 million quahogs with an off-the-boat value of $5.5 million.

“Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishers year-round, as well as serving as a treasured pastime for Rhode Island families,” according to DEM.

Quahog Week kicks off on Monday, March 20, at Save The Bay in Providence. It finishes Saturday, March 25 at Narragansett Beer’s new headquarters in Pawtucket. Festival partners include Dave’s Marketplace, Discover Newport, Eat Drink RI, Go Providence, Isle Brewers Guild, Johnson & Wales University, Narragansett Beer, R.I. Commerce Corp., DEM, Rhode Island Shellfishermen’s Association, Save The Bay and the University of Rhode Island.

“Quahog Week is our opportunity to step back and celebrate our wild-harvest shellfish, as well as our state’s amazing array of eateries,” Coit said. “I look forward to sampling the many tasty dishes that will be featured by our partner restaurants as well as preparing some of my own at home. I hope everyone joins in the fun during Quahog Week – and beyond.”

The return of Quahog Week comes soon after the state and Providence announced the launch of A La Rhody, a year-long celebration of the Ocean State’s culinary industry. A La Rhody kicks off March 1, and Quahog Week is one of the program’s nine initial events.

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