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Originally Posted by Zee
I have to agree wholeheartedly with SAMIAM on the comment about adding flour and more flour. I love clam or fish chowder but much prefer the thin more home-made type. Most restaurants serve it up so that you can stand a spoon in it. I always ask the wait staff if the chowder is thick or thin before ordering and the answer is invariably "nice and thick". THICK isn't NICE in my book.
That being said some of the best (thin) chowders I have had around the Lake are at the Village Kitchen in Moultonboro, Sandy Point and Dockside in Alton. I haven't tried many others because as soon as the wait staff say "nice and thick", I decline.
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"Thin" is usually canned!
As in anything else, Spaghetti sauce, etc. I love my Tomato Sauce like "Pudding" most people don't.