Boggy I think most of the chowder recipes around here originated in the Norteast. What makes mine just a little different is that I live on the Puget Sound not Boston Harbor. I use whole clams or a large clam known as a Geoduck, have also used horseclams another large clam.With these big clams the stomach is removed and the rest is ground. Razor clams from the coast make great chowder but who would be foolish enough to waste these wonderfull clams on chowder, I even like them raw.
<br>Raw fresh seafood is quite good, Octopus sucker is better than chewing gum and lasts almost as long.
<br>good eats
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<br>Bullwnkl.
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