my local seafood joint has $3 bags of tuna belly chunks. if oakland restaurants weren't so goddamn good, i'd never bother with them.
Anyway I love chowder and wish I could steal some of yours over the internet
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the trick is cream, no flour, smoked salmon and a splash of fish sauce. also fresh fennel. it's very PNW instead of east coast.
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THAT is really interesting. I use fennel in cioppino—makes all the difference—but hadn’t thought of it in chowder. Nor smoked…
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