{"id":3277,"date":"2012-10-16T09:22:00","date_gmt":"2012-10-16T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=3277"},"modified":"2012-10-16T09:22:00","modified_gmt":"2012-10-16T09:22:00","slug":"another-version-of-clam-chowder-no-cream-or-tomato","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=3277","title":{"rendered":"Another Version of Clam Chowder \u2013 No Cream or Tomato!"},"content":{"rendered":"

Two types of clam chowder<\/a> seem to dominate the chowder houses of the Northeast \u2013 New England and Manhattan style. But there are a couple more versions that we enjoyed during our years living in Rhode Island. We always refer to them as "clear Rhode Island clam chowder" and "amusement park<\/a> red chowder." <\/p>\n

\n\"DSC_8978<\/a><\/p>\n

Last week, Penny whipped up a version of the clear chowder from a new recipe<\/a> that was tweaked by one of her favorite food sites, Leite's Culinaria<\/a> \u2013 just six ingredients in the recipe. <\/p>\n

Penny added parsley for color and made it seven. She also used some uncured bacon instead of the salt pork<\/a>. But it was tasty, and we love the idea of adding that dash of Worcestershire sauce<\/a>. Penny says that's something her Uncle Al, the Navy chef, would've done.<\/p>\n

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