[Sca-cooks] chowder

[Elaine Koogler]

But the ones from Maryland are usually made with crab rather than
clams...the best one being She-crab Soup!  I suspect that's the one you are
talking about.  However, there is a Cream of Crab soup that's absolutely
divine.  I'm still trying to squeeze the recipe out of my apprentice's
fiance...he makes the best I've ever eaten!!

Kiri
----- Original Message -----
From: "A F Murphy" <afmmurphy at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, July 15, 2002 2:08 PM
Subject: Re: [Sca-cooks] chowder


> 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.
> >
> >
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