Hello chowhound community - European here. I've been asked to prepare a proper California clam chowder. But, I've never been to California nor have I ever had clam chowder before - panic!
So, I don't really have any reference recipe or anything. What should it taste like: should the cream be dominant, or the stock?? More shellfish than just clams? Include white fish?? As simple as this: https://www.youtube.com/watch?v=5vGJb...?
I'm hoping the lovely chowhound members can hopefully please give me the lowdown on the do's and dont's.
Are there any regional variations that are supposedly the best? I understand the original clam chowder origins from New England, but is the California one different? The people asking me to cook this have come to know this from their trips in California so I guess I should use that as reference. Thanks!
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