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Old 01-05-2010, 01:24 PM   #11
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Originally Posted by newchef View Post
...I spent 4 Summer's working outside of Boston in a town called Franklin whilst working on a camp as a lifeguard. Great place, great people.

We New Englander's are really terrific once we are sure you're not a Yankee fan.

Sadly, I cannot eat clams in any form so I make do with fish chowder.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-05-2010, 02:38 PM   #12
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Originally Posted by Andy M. View Post
We New Englander's are really terrific once we are sure you're not a Yankee fan.

Sadly, I cannot eat clams in any form so I make do with fish chowder.
Andy, I actually prefer fish chowder over clam chowder, unless the clam chowder is going to be eaten within minutes of the clams being added. They have a habit of getting overdone if they stay in the soup too long, and turn into something that closely resembles pencil erasers. OTOH, the fish just falls apart, and the soup becomes even more luscious. And you can even reheat it. which can't ever be done with Clam Chowder because of the above mentioned "eraser factor."

Wine is the food that completes the meal.
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Old 01-05-2010, 09:06 PM   #13
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ya see, I said it gets regional, and that means strong opinions. I love clams...probably my earliest seafood love...and I'll eat and enjoy any clam chowder: clear, white, red or pink.

Much like crab soups (cream of crab or Maryland crab) I like 'em all!

Enjoy the making and eating of your chowder!

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