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Wonderful Clam Chowder


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Wonderful Clam Chowder

Dr. Warren H. Chelline | Oct 29, 2002 05:20 PM

Absolutely the very best clam chowder I have ever had was at Tall Barney's in Jonesport, 'way down on the coast of Maine--the fishing village where I was born, and which I have revisited occasionally over the years. It was better even than at the Lobster Pound at Lincolnville Beach, and theirs is also great. Barney's calls theirs "Clam Stew," and of course it includes ALL OF THE WHOLE CLAMS, bellies, necks, and all, even occasionally a grain of sand, to emphasize authenticity. It is more of a thin consistency, more like Rhode Island's quohaug chowder. Here in the Midwest (Missouri, etc.) they use flour as a thickening agent, which makes it more like library paste. I tell folks that I am the world's leading expert on clam chowder, a claim no-one has yet challenged. Ah, to be in New England, now that the frost is on the pumpkin and the corn is in the shock! We have something called farm-raised catfish around here, in the backwaters of the Big Muddy Missouri River, which is not deserving to be called "sea food." I guess you can tell I'm getting a little bit homesick for some good haddock, clams, lobsters, and even "strip fish"--and my alltime favorite: lightly sauteed sea scallops. Ol' Cap'n Windjaammer aka Professor Warren Herman Chelline St. Joseoh, MO

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