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"Kitchen Collab" dinner with chefs Clay Conley of Buccan and Jamie DeRosa of Tongue & Cheek
431 Washington Ave. Miami Beach FL
305.704.2900
twitter: @frodnesor
I was jealous, I'll admit it.
On a recent trip to Boston everywhere I looked was chowda. It was so rich and creamy looking that I couldn't resist veganizing me some. To my joy, the shit came out great with some tvp chunks for clams, and potatoes for extra hardiness.
it's been so cold and windy, so i pulled the base out of the freezer, steamed some clams and made a big pot of this stuff for dinner night before last. even ate the leftovers for lunch yesterday. so very good.
Had some phenomenal clam "chowda" last night. Oh man, it was good. Also, Tejava is now my favorite bottled tea. I can make better at home, of course, but for a bottled tea, it's cheap and has good flavor without being bitter.
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Smooth and creamy. The Clam Chowder had a thicker broth with celery, potatoes, a hint of some spices along with good-sized crab meat. Not sure if there was any salt port or bacon.
This is what happens when Room Service arrives at 2am and she brought Clam Chowda instead of French Onion soup and your husband comes out on the deck to see why you are not answering and to ask you if it is okay and you are trying to do a hand-held night shot because you didn't bring a tripod because you never figured you would need it and you say screw it, the shot is ruined anyway and walk away before the shutter closes.
I wouldn't recommend it.
View from the Presidential Suite of the Marriott Long Wharf Hotel.