Everyone thinks they know good Clam Chowder. But I'm here to tell you that I have found the absolute best that I have ever tasted.
Now there are a lot of purists out there who say that New England Style Clam Chowder (the white one) is true clam chowder. Then there is the group that says they absolutely love the tomato based Manhattan Style (the red one). You can even read about the history of the stuff! http://whatscookingamerica.net/History/ChowderHistory.htm
I feel like a bit of an authority on this as my Father, a wonderful cook, was born and raised in Wiscasset, Maine. http://www.wiscasset-me.gov/He spent a lot of time in the early 30's and 40's and after returning from his stints in the service during WWII and Korea, scouring the different haunts found on Boylston Street in Boston, famous for their wide variety of restaurants http://www.bostoncitylinks.com/boylstonstreet.html After gathering all the information (this means enjoying chowder in nearly every restaurant that would serve it!), he developed a personal recipe that was one of the best that I ever tasted.......until now.
I am going to share this great little spot in beautiful Bodega Bay http://www.bodegabay.com/just for you, my Active Rain and Localism friends. The place is called the Spud Point Crab Company http://www.spudpointcrab.com/and it is located in Bodega Bays lower harbor, across from Spud Point Marina. It is owned and operated by Tony and Carol Anello, with fresh crab and seafood coming from Tony's boat (he has been a commercial fisherman for 35 years!) The good news, is they serve both styles of clam chowder, but you better get there early if you want to try the Red; it's really become popular! Also enjoy a wonderful fresh crab sandwich and crab cakes to die for. When we get our Salmon season back, I'm sure they will start selling smoked and fresh salmon again as well.
Don't go on Wednesdays, they're closed. Also, be prepared to be patient as this is a tiny little store with outside seating only, and there's just about always a line. Here's a picture I took last week when I went out with a couple of friends from the office for a little treat.
Now there are a lot of purists out there who say that New England Style Clam Chowder (the white one) is true clam chowder. Then there is the group that says they absolutely love the tomato based Manhattan Style (the red one). You can even read about the history of the stuff! http://whatscookingamerica.net/History/ChowderHistory.htm
I feel like a bit of an authority on this as my Father, a wonderful cook, was born and raised in Wiscasset, Maine. http://www.wiscasset-me.gov/He spent a lot of time in the early 30's and 40's and after returning from his stints in the service during WWII and Korea, scouring the different haunts found on Boylston Street in Boston, famous for their wide variety of restaurants http://www.bostoncitylinks.com/boylstonstreet.html After gathering all the information (this means enjoying chowder in nearly every restaurant that would serve it!), he developed a personal recipe that was one of the best that I ever tasted.......until now.
I am going to share this great little spot in beautiful Bodega Bay http://www.bodegabay.com/just for you, my Active Rain and Localism friends. The place is called the Spud Point Crab Company http://www.spudpointcrab.com/and it is located in Bodega Bays lower harbor, across from Spud Point Marina. It is owned and operated by Tony and Carol Anello, with fresh crab and seafood coming from Tony's boat (he has been a commercial fisherman for 35 years!) The good news, is they serve both styles of clam chowder, but you better get there early if you want to try the Red; it's really become popular! Also enjoy a wonderful fresh crab sandwich and crab cakes to die for. When we get our Salmon season back, I'm sure they will start selling smoked and fresh salmon again as well.
Don't go on Wednesdays, they're closed. Also, be prepared to be patient as this is a tiny little store with outside seating only, and there's just about always a line. Here's a picture I took last week when I went out with a couple of friends from the office for a little treat.
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