The Clam Chowder Criteria
The following set of criteria is what jjzach & I use for the purposes of clam chowder quality evaluation. This system was devised in partnership with our friends, Kelly & Erika, on the back of a napkin about a year ago.
Thicknocity – the viscosity/thickness of the chowder. Is it brothy? Creamy?
Aroma – does it give [...]