Saturday, December 22, 2007

"he's a chowda' head"

Clam chowder: hmm...such mixed feelings over this rich, hearty soup. There's the thick version. You all know it: retains heat, more of a platform for oyster crackers than a rich broth. There's also a thin version. I have a fond memory of a trip to Main waiting 45 minutes in a quaint, fishing villiage restaurant. Behold, the effort of some clam jockey in the back produced the most rich, delicate seafood soup. Mind you, I had doubts that it was actually chowder, afterall, it didn't have the aforementioned condensed characteristics. But let me remind me: delicious.

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