New England clam chowder that's made oh-so-properly

From: Chicago Sun-Times | Date: January 6, 1989| Author: | Copyright information

Cape Cod Room, 140 E. Walton (Drake Hotel); 787-2200. The Waterfront, 16 W. Maple; 943-7494. Blue Point Chowder House, 710 N. Wells; 337-1500.

`Chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish bones coming through your clothes." That was how Herman Melville described the menu at Try Pots, a chowder house in Nantucket, in his novel Moby Dick. Melville must have been partial to the clam chowder at Try Pots, though. He also wrote: "Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazelnuts, mixed ...

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