By Jane and Michael stern Originally Published 1997 Gourmet Magazine Like pork barbecue and Creole gumbo, clam chowder is a charismatic dish that incites not just appetite, but loyalty: Devotees hold forth with near-religious zeal as to where the best is made and what, exactly, is the proper way to make it. The overriding clam … Continue reading Mystic, Connecticut
Mystic, Connecticut
July 29th, 2019 by Lorelai Dunn