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There was a tussle at the famous Captain Parkers Pub. Some locals thought Boston Chowda Co was better. A brawl ensued and the crowd fell into the drink as the storm began off the Atlantic.
Size: 8 x 10 inches
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That's the New England in her.....9 a.m.: time for some New England Clam Chowder on Fisherman's Wharf in Monterey, Cal
Recipe to follow.
Got to eat!
Here is the recipe:
2 cups Brussels Sprouts, Oven roasted with EVOO and minced garlic, then sliced.
1 cup vegetable broth
3 cups soy creamer
3 tablespoons vegetable margarine
4 tablespoons nutritional yeast
1/4 teaspoon mustard
Salt and pepper
1 tablespoon paprika
Salt and Pepper to taste
Heat and serve- feeds 2 hungry people.
Althought it was just food court-type fare, this butternut squash crab chowder from the Fanueil Hall marketplace was pretty tasty!
The Union Oyster House is the longest continually operating restaurant in the United States, opening in 1826 as the Atwood & Bacon Chowder House. The restaurant still serves classic New England cuisine and is listed on the National Register of Historic Places.
Union Oyster House. Boston, Massachusetts.
Cape Ann Brewing Company's restaurant in Gloucester at 11 Rogers Street on the waterfront. The beer was unique and the chowda good. Service was excellent by pretty ladies in short shorts. www.capeannbrewing.com
Almost all the the meals/snacks we had over the week we were in Boston and Provincetown. Notably missing are: the lunch we had on our first day in Provincetown (after the McDonald's breakfast in the bus station); the second Provincetown breakfast; and the ginormous supper we had at The Cheescake Factory (no camera, we were off clubbing directly afterwards).
Viewing this larger might allow you figure out what which meals are breakfasts, which are lunches, etc.
today i had a bit of a health scare (turned out to be nothing) so my sweetie took me out for a lovely lunch at the greenland cafe in salem and i had some totally yummy chowdah!
Cape Ann Brewing Company's restaurant in Gloucester at 11 Rogers Street on the waterfront. The beer was unique and the chowda good. Service was excellent by pretty ladies in short shorts. www.capeannbrewing.com
$4.10 Morning Coffee
$7.34 For a lemonade and a cup of corn chowda!? WTF!!!
$11.44 Total before noon.
Welcome to Boston. Where the cost of living index is on par with a back alley raping.
*Whenever I make something like this I think of my maternal Grandfather; a Yankee who knew his way around the kitchen!
Recipe for Clam Chowder
2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)
Preparation
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
*Cooking Light
finally got to taste clam chowder whilst in new england... this delicious bowl of soup was from legal seafoods, one of boston's most popular chain of seafood restaurants.
Ahhh seafood chowder. This picture is from a great bowl that was never made into a blog post.
This recipe is one I definately plan on documenting in these coming cold months. Infusing the chowder with kombu (kelp) and bonito (fish flakes) takes the flavor of this clam creation up to a new fragrant level.
"Kitchen Collab" dinner with chefs Clay Conley of Buccan and Jamie DeRosa of Tongue & Cheek
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