[Sca-cooks] chowder

[A F Murphy]

Actually, there is a truly wonderful, and hard to find, version from
Maryland. It is also tomato based, but spicier. I was hooked as a child
at the Maryland Exhibit at the World's Fair, and have only gotten it a
couple of times since. I'd love to know how to make it!

Anne

Erika Thomenius wrote:

>
>
>> Manhattan chowder, which is really Montauk Point Chowder, which is in
>> turn a variant of Block Island (which is in Rhode Island, which in
>> turn is in New England) -- look at a map and see how close Block
>> Island is to Orient Point, on the tip of Long Island) is made from
>> fish or clams and has tomatoes added near the end of the cooking
>> process instead of butter or cream.
>
>
> Which is an Abomination Before the Lord.  :)
>
> -Gytha "chowder purist" Karlsdotter
>
> "Say it!  Say it!  CHOW-DAH!"
>
> -----------------------------------------
>
> Living in fear that someone is going to spot the zipper at the back of my
> grown-up suit.
>
>
> _________________________________________________________________
> Send and receive Hotmail on your mobile device: http://mobile.msn.com
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>