THE MAN, THE CLAM, THE LEGEND
That thick white stuff with the flecks of pink and tiny potato cubes may be chowder to you. We call it a seafood frappe. Around the Robinson house, clam chowder is grayish, filled with whole clams, fresh potato and made with milk. It contains nothing else. That’s the way our Grampa Scott made it, and that’s the way we make it still.
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