Well, here you have it… a photograph of genuine Roe Dyland quahogs driven down to Brooklyn by my father.

These are some baked quahogs.  The texture is about what you’d expect from the picture, sort of a seafood stuffing but a little pasty, these had a little bit of spice but went down pretty easy.  I’m not sold on why these are so “popular” in RI or RI culture, I much prefer our clamcakes ‘n chowda or good ol’ fish ‘n chips.