Manhattan clam chowder

On Sun, 13 Feb 2011 10:08:06 -0600, Melba's Jammin' wrote:


Aww, shucks (clam-related exclamation :-) You trying to butter me up
right before Valentines Day?

Speaking of butter, breakfast was a grapefruit and fresh baked French
demi-baguette spread with gorgonzola butter.

-sw
 
"Pete C." wrote:



I had the NE clam chowder and it was thick and rich. The red Manhattan
was watery like you said. Diluted. Never had RI's version. Isn't RI part
of NE?

At a poker game at a co-worker's house, his wife made two huge pans of
garlic and clam spaghetti. We didn't watch her make it but I woke up on
their sofa the next morning and went straight to the pans still sitting
out on the kitchen counter for breakfast before work!!!

I'd never had the dish before that and I really did want to ask for the
recipe.

There's the Oyster Bar in Boston (since 1717) just on the "Food
Paradise: 'Bar Paradise'" TV program. What a bunch of lucky BUMS!!!

Andy
 
Andy wrote:

RI is part of NE, but has a bit different chowder variation without milk
or cream, otherwise it's largely the same as NE clam chowder.
 
In article ,
Sqwertz wrote:

Nah; if I were doing that, I'd've started a couple weeks ago to allow
for the US mail and all.

I just posted a pic of my linguine with clam sauce on a.b.f.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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