Help! I am tired of tasting watery, runny, thinned-out New England style clam chowder! When I was a teenager, I used to go to a great mini-chain of restaurants called Delaney’s (the best was in Newport Beach, CA…now called the Blue Water Grill; which is not as good!). This chain had the best thick and gooey clam chowder that was loaded with clams, potatoes, and other goodies, but had a tremendous bell pepper aftertaste. Unfortunately, the restaurants closed for some reason?!? Now I REALLY miss that clam chowder and the accompanying cheesy garlic bread that came with it!
Does ANYBODY know how to make this fabulous combo? Does anyone know the recipes for both of these items? Please help…
Sincerely…
A Sad Chowder Hound.