Quote:
Originally Posted by SAMIAM
Just curious why so many people want chowders thick……you’re just eating flour.
Originally all chowders were just milk and cream based and somewhere along the line we thought it would be trendy to thicken them…..to each his own but I prefer the old Yankees style
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Chowders have evolved for the worse, for sure. The best clam chowder that I ever had was at the Country Fair Inn in Moultonborough. it was thick as it could be, but not from flour. The thickness came from the abundance of clams and potatoes and onions, etc. And it was always finished off with butter floating on the top. What a great memory!