Whipped Cream Difficulties

Because we haven’t had any in a minute.

[Don] Winslow: My strong feelings about clams—and I do have very strong feelings about clams—have more to do with the chowder. You ask me about steamers and all that, no, I eat my little necks raw, thank you very much. But I am a fanatic on the subject of clam chowder. The only proper clam chowder is with clear clam broth, not cream like that baby food many of them serve and for God’s sake not with tomato juice as in the ultra vile Manhattan clam chowder. All those variations are abominations on the Lord.

I had clear broth chowder a couple of times when I was in RI, and I like it. Now that Mr. Winslow has brought up the subject, I’m halfway tempted to whip up a batch of my own, since you can’t get it around these parts. (I’m okay with a good white broth chowder.)

What I really miss is stuffies.

And I hope you guys are enjoying those $10 lobster rolls: my favorite local Connecticut roll is $22.

(I bet Winslow would probably hate me, but I’m a Connecticut guy. Mayonnaise is vile, and that’s pretty much what the Maine roll is: you’re paying $10 for flavored mayo.)

(I can’t figure out if McDonald’s in New England still sell lobster rolls. There are a lot of references to McD’s lobster rolls on the Internet, but they’re all several years old.)

Murphy: I caught that chowder detail in City on Fire. The moment I knew I was in a Don Winslow book was the characters started passionately discussing chowder.

Yeah…might have to pick up a copy of that.

Edited to add: meant to add a link, for reference: Rhode Island Clear Broth Clam Chowder.