Clam chowder tasting in New England, is big, really big. Yesterday, at Gristmill, an old working mill in its day which turned into a restaurant, has some of the best chowder I have ever tasted. The cup of chowder came swimming in butter and the oyster crackers helped to soak it up. Rich and creamy a small cup is mighty filling.
Not to be outdone, the Boat House restaurant has their “Hall of Fame” chowder which has corn, chorizo and baby shrimp-its a Maine thing to add shrimp I’m told. And the water here makes the best rolls and bread, if only the west coast had the same water I wouldn’t make so much bread at home!
