Mo’s chowder is an interesting study in physics. Technically, it’s a thixotropic gel; that is, a gel that is liquified by stirring or shaking. Upon the cessation of motion, the gel re-forms. YOu can float an *astonishing* amount of silverware on a bowl of Mo’s chowder, especially late in the day.
At the risk of being branded a chowder heretic by those from the NE, I have to say I really like thicker chowders; the richness of all that extra fat really gives a nice fullness of flavor to the bowl, and supports the potatoes and clams better than some pallid hot milk would.