History of West Coast Clam Chowder
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West Coast Chowder -
On the West Coast (California, Oregon & Washington), milk or cream is the key. The
debate there is whether the chowder should be thick or thin.
The west coast boasts some 500 varieties of clams, though only some 30 are well known. Razor clams are far and away the most popularly harvested. They're chopped and minced and sold in small flat cans, making wonderful soups of every variety. On the California coast, the Pismo Clam is a favorite.
In Oregon and Washington, wonderful chowders are also made with corn and fresh salmon.
Check out Linda's favorite recipe
for
Pacific Coast Clam
Chowder.