well I was born in New Hampshire and just made up a big pot of the new England kind last night it got a little cold in Florida LOL nothing beater on a cold December night. well if any of U need a cook let me no I need a new job.
Want a recipe? I use to make it in three gallon batches for a Vermont restaurant. I'll have to scale it down unless you are really hungry. It's really not that hard and really great when you use fresh clams. Dominican potatoes would be great in a chowder. I still think the forum needs a recipe section based on locally available ingredients. I don't know what the bavalve selection is like down there.