The subject of "best chowder" always gets me going.The old yankee's started with salt pork, onion,celery and potato's, then simmered the fish or shucked clams,added whole milk (and sometimes cream) and a dollop of butter.Salt and pepper to taste.
Now it's canned chopped clams,canned clam broth canned cooked diced potatoes and a couple pounds of FLOUR .Why does anyone think that a paste of flour makes chowder any better?
There are so many nice spices that can give a signature to your homemade chowders.I liitle touch of ginger,mace,nutmeg,cinnimon or a small splash of sherry..
My favorite?.........(drum roll,please).......the clam chowder at the old White Diamond in Center Harbor.The owner ,Mark Packard started with the old yankee recipe and added whole baby clams plus a little nutmeg.
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