WOULD YOU RATHER... ... a game of sorts

[Artful Drunktective]

The red with a hint of the white with plenty of pepper and salt

Hell yes! Mix them. Can't believe I didn't think of it. But a baguette must be involved.

The toasted baquette with an anchovy on top! ;)

I'll mos def put an anchovy on top.

And a steak.

Chicken wing?

I am open for drunkard options.

[oettinger]

Ok, the white with a hint red

[Patchez]

New England stirred into my Mac n Cheese. So good.

[Lush City]

Manhattan style clam chowder has the best flavor. The cream and heavy starch in the New England style is sweet and comforting but the flavor is pretty much cream and starch. I should be a culinary critic. Then everyone would hate me.

[Badfellow]

Manhattan style clam chowder has the best flavor. The cream and heavy starch in the New England style is sweet and comforting but the flavor is pretty much cream and starch. I should be a culinary critic. Then everyone would hate me.

Your blatant trash talk and false claims against the noble institution of New England style clam chowder would make JFK shit in his grave! Adding lots of tomato and salt is an old trick used by army cooks to hide the off flavors of canned, substandard clamage. Quality clams demand the subtly nuanced flavors of bacon and caramelized onion.

[Artful Drunktective]

Quality clams demand the subtly nuanced flavors of bacon and caramelized onion.

Hey now! #AllClamsMatter.

[Badfellow]

Quality clams demand the subtly nuanced flavors of bacon and caramelized onion.

Hey now! #AllClamsMatter.

Naw, screw that hashtag noise. I'm an arctic surf clam supremacist.

[mistah willies]

Manhattan style clam chowder has the best flavor. The cream and heavy starch in the New England style is sweet and comforting but the flavor is pretty much cream and starch. I should be a culinary critic. Then everyone would hate me.

Your blatant trash talk and false claims against the noble institution of New England style clam chowder would make JFK shit in his grave! Adding lots of tomato and salt is an old trick used by army cooks to hide the off flavors of canned, substandard clamage. Quality clams demand the subtly nuanced flavors of bacon and caramelized onion.

Manhattan "style" is blasphemy! Yes indeed. And don't get me started about gooeyducks. That is not a clam for chowdah. That's a bunch of thick rubber bands in your bowl.



Nawsty.

Small and delicate clams, sweet. Mmmmm. Keep them in the bay water in your bucket, or use non-iodized salt in a pot in the fridge over night.
If you sprinkle some corn meal over them in that pot of salt water, those clams will eat it and flush out the seaweed and specks of rocks in their bellies.

No teeth squeaks or chips off the enamel.

Keep your tomato and clam broth for bloody marys, now there's a proper drunkard.

On the coast, like in downeast or Deer Isle-Stonington, they don't use heavy cream. For their fish/clam/captain's chowdah, the broth is clear and peppery, with all the flavor of the sea. Condensed milk is added at the last moment.

You gotta try it to beliebe it.

[Badfellow]

Hmmmm. This guy looks suspiciously happy fondling his gooey duck. If we find xenomorph shit like that in the Midwest, we torch it with the flamethrower first and ask questions later.

[Patchez]

Gooey duck done right are money. Fight me.

[mistah willies]

Gooey duck done right are money. Fight me.

Sir, verily I say unto thee: I am dismayed at your fondleness for the monstrosity, the gooeyduck.
Nay, I am in deed umbraged! Unbridled! Inebriated at your thrown glove!

Avast!

Let's begin. (En garde, as the Franco-telephones are wont to utter)

1. Clam chowder involves small clams, with bellies intact. Oyster crackers are used for the bit of crunch: to give the teeth something to do. (Oysters are not harmed in the construction of these cement tiles/pebbles. ---Styles vary)

2. Clams and oysters are delicate flowers of the sea in their flavor. BTW, never use anemones in a soup. That is a different use of the term "sea flower" ...

3. The flavor of a Maine clam ,oyster or beloved, buttery muscle, will be sweet, not muddy as they have down theyah in the Chessacheat Bay.

4. Clams and oysters should be of a size that can and should also be eaten on the half shell, raw, in one gulp.

---Would you dare to chug a raw gooeyduck off the halfshell?


...And what, pray tell, is the "proper way" to prepare a gooeyduck,, in your experience?

(Negative points if one of us MDMers ever uses the term "Mouth Feel" because that's, like, been on this here board for a while. I think Ginsoakedgirl wrote that first, bro)

Have at ye!

*hiccup*

[Artful Drunktective]

On the coast, like in downeast or Deer Isle-Stonington, they don't use heavy cream. For their fish/clam/captain's chowdah, the broth is clear and peppery, with all the flavor of the sea. Condensed milk is added at the last moment.

You gotta try it to beliebe it.

Indeed good sir. I beliebe the brackish chowdah is Rhode Island style if I'm not mistaken. I would give it a whirl but again, a toasty baguette must be involved. And I do like me some Clamato in mah Bloodies but not in mah chowdah.

[Artful Drunktective]

And can you guys stop swingin' yer gooey ducks around! Ewww.

[oettinger]

Never heard of gooey ducks, but a quick google image search hints at some nasty STD only gentlemen get

[Artful Drunktective]

Yes and danke schön to you arscholes I had to give Gene Oettinger a brief tutorial as to what a geoduck is. That was fun to explain.