Restaurants & Bars

Los Angeles Area New England

Does anyone in LA make a New England style clam chowder thickened with cream instead of flour?

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Does anyone in LA make a New England style clam chowder thickened with cream instead of flour?

Mr Taster | Apr 20, 2011 10:16 AM

The difference between the two types is startling. I'm talking about the style you find at the venerable Kelly's in Revere Beach, Massachusetts-- much thinner, silkier on your tongue.

Cream thickened chowder is more difficult to hold at temperature all day (as a restaurant would) because it tends to clump without stirring and babysitting, so flour (or corn starch) thickening has become the standard bearer for restaurant chowder coast to coast.

Any ideas for cream thickened chowder in LA?

Mr Taster

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