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Old 11-07-2010, 11:51 PM   #11
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Originally Posted by spork View Post
Another vote for ciopinno. Manhattan chowder comes a close second, but that gets us into an unnecessary discussion of definition about stew vs. soup and fish vs. seafood. I'm impressed with, and will devour, any "stew" with fish meat that has not disintegrated. What are the best fish for stewing?
Scorfano, its a fish from the Med, Italians will pay a fortune for it, Monk Fish, Gurnard, Rascasse.

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Old 11-08-2010, 05:42 AM   #12
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for me, it's a close race between new england and manhattan clam chowders. bouillabaisse is a close third.

i make a pretty good manhattan clam chowder, but i've had some amazing new england style clam chowders made with fresh local cream and milk when in vermont.

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Old 11-08-2010, 08:18 AM   #13
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Yesterday my fiancee and I had a bowl of Seafood Chowder that was amazing! It was a cream based chowder with shrimp, scallops and fish. We had also ordered an appetizer platter with alligator tail, coconut shrimp and clams that was also very good, but the next time we go, we'll bypass the appetizers and most likely order a second bowl of the chowder!

We ate at The Outback Steak and Oyster Bar of Branson, Missouri (an independent restaurant - NOT part of the Outback Steakhouse national chain).

"Food is our common ground, a universal experience." - James Beard
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