I’m talking about chowder fries.
Why have I never heard of these before?
Saveur had a story….just last March.
Thick chowder is key – as are hot and crisp Fries. Frozen will not do. This might be my Summer go out for dish.
The spud on spud left my Irish heart happy.
Here’s what may be the first chowder recipe in print.
Boston Evening Post on September 23,1751.
First lay some Onions to keep the Pork from burning
Because in Chouder there can be not turning;
Then lay some Pork in slices very thing,
Thus you in Chouder always must begin.
Next lay some Fish cut crossways very nice
Then season well with Pepper, Salt, and Spice;
Parsley, Sweet-Marjoram, Savory, and Thyme,
Then Biscuit next which must be soak’d some Time.
Thus your Foundation laid, you will be able
To raise a Chouder, high as Tower of Babel;
For by repeating o’er the Same again,
You may make a Chouder for a thousand men.
Last a Bottle of Claret, with Water eno; to smother ’em,
You’ll have a Mess which some call Omnium gather ’em.