Since we are on the trail of the Best Chowder... Which style does it for you...New England (white and thick), Rhode Island (clear and still no Tomatoes), or Manhatten..With the Clear broth cluttered with Tomato chunks etc. Describe any regional specialties that I haven't touched on....
BTW I must ask...Is it true that in Rhode Island they serve Chowder in "Thimble's" just to keep the serving size in 'scale'?
For me, I like New England style..plenty of Cream, whole clams and clam chunks, tater's, green onion/chives, thick enough to let the spoon down easy when left standing (no splash). I put bacon crumbles on top and a pat (read chunk) of Butter to float on top. Season to taste, but it doesn't need much.
Elise, Bushie will drive 1400 miles to eat BBQ sheep with us next month..Soup on the Left Coast would be as big a deal as BBQ sheep, fer sure !!