Few things are more comforting than a steaming bowl of chowder (or “chowda” as it’s pronounced at many Atlantic locales). New England Clam Chowder is omnipresent. And, it’s awful. HG/BSK don’t even like the best specimens. Too heavy, Too starchy. Manhattan Clam Chowder with its use of tomatoes isn’t much better. The best clam chowder is served at Rhode Island restaurants and clam shacks (plus Legal Seafoods in Boston and environs). This is a clear, briny chowder. No cream or milk. Judicious use of potatoes and onions. Juicy clams. On Prince Edward Island, local mussels are used instead of clams and the use of milk or cream is minimal. Rick’s Fish and Chips in the Village of St. Peters makes good chowder. The best is constructed by an amiable gentleman, Andrew MacDonald. No restaurateur, he makes it for his family’s pleasure, Generously, he shares some with HG. However, the truly magic chowder is cooked by BSK. The contents include fish (or clam) broth, mussels, a hefty filet of cod, thick cut bacon, Prince Edward Island new potatoes, onions, white wine, garlic. Plus plenty of herbs from BSK’s garden. It is a dish which combines all of the best of the sea and the local terroir. HG eats it while watching the dazzling sunsets that fill the windows of HG/BSK’s oceanfront home. A very lucky HG.
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