I am visiting family in south coastal Massachusetts (north of Cape Cod) and have varying thoughts on the clam chowder here.
One seafood speciality market had clam chowder that was watery and bland, with minced clam and small potato chunks. It was basically half and half with potatoes and clams dumped in.
The next one had more evenly chopped potatoes and clams, but it was Moe of a potato chowder with some clams thrown in. Creamy and not too thick, (perfect consistency) but again under seasoned.
The last one had great consistency and flavor, but the potatoes were ½ inch cubes while the clams were ¼ inch strips. I had to dig around the huge chunks of potatoes to search for the clams!
The best (besides how my husband makes it) was at a Mexican restaurant in NH that had green onions, more clams to potatoes ( or at least an equal ratio) and a hint of cilantro, among other wonderful flavors. It his just come in second in a Chowder Cook Off.
So, what say you…. Ratio of clams to potatoes, other additions (bacon)?
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