Do you like your chowder: thick or thin?
Had some wonderful chowder tastings during a recent trip thru Cape Cod and it struck me how many variations came out of each kitchen. Really enjoyed The Lobster Pot in Provincetown. I have also enjoyed the different chowders prepared at Artie's of City Island in the Bronx, N.Y. Then suddently I was surprised by a delicious New England style clam chowder just last week at the Armonk Lobster House in Armonk, New York which was somewhere between thick and thin, loaded with sweet chopped clams and potatoes. So yummy I indulged in two cups.
How do you prefer your chowder and where have you had it really good?