HUNGRY GERALD

Yes, that’s how chowder is pronounced in New England. HG is not fond of classic New England clam chowder–.too thick and too much cream. Rhode Island clam choder is better–clear herbaceous broth, tender clams. Comfy in HG/BSK’s Central Falls, RI, loft. Outdoors is winter.  BSK met the weather challenge by cooking BSK’s innovative chowder. BSK cooked cod (no clams) in lusty chowder broth from Fearless Fish in Providence. Besides the cod, the chowder contained onions, fennel, parsley, garlic and a host of spices. A steaming bowl  with a piece of baguette made HG warm and happy. Another tasty supper fashioned by BSK.