| “Most of his chowders are of the thick, rich, and cream-filled New England type—tasty, but not exactly late summer fare. However, there is one chowder in the book made with striped bass and broccoli rabe pesto that serves as a bridge between quick summer meals and heartier cold-weather soups and stews.” Read the full article at this link: SeriousEats.com |
24 September 2013
• Striped Bass Chowder
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