The Cover Photo of my article is…New England Clam Chowder
When my dad was Stationed in Rhode Island, with the World’s Greatest Navy, for 4 years, we ate New England Claim Chowder several items every month. I think I enjoyed it most of all. I ate it with Deep Fried Clam Fritters. Similar to Hush Puppies, only filled with Clams, as well as Onions.
Campbell’s introduced me to Manhattan Clam Chowder and while I eat it, I enjoy New England Clam Chowder much better.
While San Francisco has gone to hell in a handbag, their International Airport has great Restaurants and great Locally Brewed Beer…Anchor Beer.
I decided that I like Bay Area Clam Chowder than any other style of Clam Chowder. Bay Area Clam Chowder’s base is Clam Juice, created when boiling the Clams. It is loaded with Clams, fresh Celery, small Potatoes and chopped Onion.
In San Francisco, if Sour Dough Bread is not served, order some! It is great for sopping up the Clam Chowder Broth.
There is one Chowder in San Francisco that is better, much better!
Cioppino. It is loaded with Dungeness Cfab, Clams, Shrimp, Scallops, Squid and Mussels. A Filipino Chef, who had worked in San Francisco, introduced Cioppino to Bacolod, when he was the Chef at Terrassee Bistro at Ayala North Point Mall in Talisay. He had to substitute local Blue Crab for the Dungeness Crab. Still, it was Awesome!
Have a Bowl of Chowder today!
I hope to see you one day, somewhere…all around Bacolod.
~ Gary ~