The Hungry Giant

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There’s just something about the taste of clam soup that hits the spot. It doesn’t need a lot of coaxing to get the distinct flavor out of the clams – the rich flavor of the sea ignites the bones. My city is a city that gets to supply the rest of the country with canned sardines, since fishermen have direct access to the sea. Clams, along with a variety of fish and shellfish are always abundant in the seafood markets.

I like my clams baked, or made into a simple soup with tomatoes, kangkong or chili leaves. But last Sunday, for mother’s day, I decided to go the extra mile and make it into a chowder – “New England” Clam Chowder.
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The main difference between New England and Manhattan Clam Chowder is the cooking liquid used. New England uses cream or milk to flavor the clam broth, while Manhattan uses…

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