FlyerTalk Forums - The Chowder Connoisseurs' Thread

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Quote:

Originally Posted by cordelli (Post 17858536)

Depends on what you like. It's like asking what the best kind of BBQ is. There's white chowder, red chowder, chowder with milk, chowder with cream, chowder with broth, etc.

The Great Chowder Cook Off in Newport, RI on June 2

http://www.newportwaterfrontevents.c...wder-cook-off/

is a great place to go and try dozens of chowders of all types, some are excellent, some taste like they came from a can.

If I'm not mistaken, it has been won multiple times by a fellow with a restaurant in Cedar Key, Fl - Tony's chowder is excellent, if somewhat non-traditional. I think cheese is the secret ingredient, but I cannot be sure. Cedar Key clams are a favorite, although my FIL who lives nearby still has them shipped rom Ipswich.

Quote:

Originally Posted by tkey75 (Post 17883607)

I make a lobster bisque every Christmas eve. After almost two decades of tinkering, it's gotten REALLY good and I have never had anywhere near its equal anywhere. This and the clam sauce thread has me salivating.

I didn't have lobster bisque for a long time, so when I received a bowl at Red Lobster, I took a liking to it, even though it was lumpy.. but yummy good..

Clam Chowder/Salmon Bisque

OK, for the best Clam Chowder, hands down it is at "Spalsh Cafe" in Pismo Beach, California. http://www.splashcafe.com/

For mouth watering Salmon Bisque, it is "Robin's" in Cambria, California. www.robinsrestaurant.com/dinner-menu