 
| Subject: | |
| From: | |
| Reply To: | |
| Date: | Mon, 2 Apr 2001 21:42:32 -0600 |
| Content-Type: | text/plain |
| Parts/Attachments: |
|
|
At 09:41 PM 4/2/01 -0400, Todd Moody wrote:
>
>Both styles have potatoes, too. But don't forget "Rhode Island
>style" clam chowder, which uses neither cream nor potatoes, but
>has a clear broth. Just diced clams, potatoes, a bit of onion,
>and that's it. I think you could substitute cubed celeriac for
>the spuds.
Sorry, when I said "tomato based not cream based" I was *attempting* to
deal with just the fluid bits :) Yes, they are both "chowders" which, by
definition, include potatoes!
As for Rhode Island style--this is the first I've heard of it--thanks!
Dianne
|
|
|
