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8
First-Course ServingsEasy
Published 2000
Clam chowder is one of those dishes that Americans argue about in the way the French debate the right way to make a bouillabaisse or the Italians dispute how to make pasta. Everyone is expected to know that New England clam chowder is made with milk and that Manhattan chowder contains tomatoes, but those in the know argue over more refined issues—what ratio of clams to onions to potatoes, whether to use quahogs or soft-shells, and whether or not one or two tomatoes might be slipped i
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