02-25-2024, 10:39 AM
(This post was last modified: 02-25-2024, 10:40 AM by Drunk Monk.)
Quote:Seabright resident Gene Ching was eagerly awaiting the clock to strike one so he could put his official cook-off tasting kit to good use. Ching said that the secret to an excellent chowder is in its “clamminess.”
“Sometimes there will be too much cream or too much salt that just overpowers the clams,” said Ching. “It’s really all about the clams. The chowder should accentuate the clams and not overpower them.”
Loren Alander, head chef of the West Sacramento Moose Lodge team, does not use bacon in their chowder for the vegetarians in the crowd. Like Ching, Alander said he felt that the secret to a good chowder is in the clams.
It's all about that clamminess.
https://www.santacruzsentinel.com/2024/0...-cook-off/
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