Quote:
Originally Posted by senior citizen
When he has some time to spare, could he please post his prize winning recipe for the New England Clam Chowder.....??
When my daughter and son in law lived on an island ten miles off the coast of Maine, they also dug for clams..........my husband also remembers that "job" in New Jersey.......as a kid.....so his mom could make clam chowder.
Everyone made the "white" New England clam chowder not the red Manhattan version, although I've had both.
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I do know that he ALWAYS and ONLY used the Ipswich clams and always used salt pork when sauteing the onions, and he used cream also. So, it was very fattening! I'll ask him if he still has the recipe.(I'm talking about the 1985 Chowderfest @Fanuil Hall MarketPlace in Boston)