On Jul 1, 10:55 am, " BOB" > wrote:
> "Julia Altshuler" wrote
>
>
>
> > Blinky the Shark wrote:
> > > Pinging the New England style clam chowder fans in the group: who
> > > besides me likes to mix in a bit of Tabasco sauce?
>
> > Tabasco sauce is red like tomatoes. Therefore it is not allowed in
> > New England clam chowder. It is not allowed on the table. Hell,
> > it's not allowed in the same room. When serving New England Clam
> > Chowder, remove the ketchup from the house and bury it in the
> > backyard. No, better send it to New York for safe keeping until the
> > coast is clear. This is an important subject. We New Englanders
> > take our chowder seriously so the rest of you better back off. Go
> > huddle in a corner under a blanket in Manhattan with your tomatoes,
> > Tabasco, and red nail polish. I'm warning you.

Absolutely. Besides, Tabasco is A CONDIMENT, not an INGREDIENT.
>
> > --Lia
>
> ROTFLMAO!
>
> I'm *NOT* from anywhere near New England, but I completely agree with this
> statement, with regards to New England Clam Chowder.
> If you *must* add pepper, it *must* be white pepper!

And it should have white pepper in it. Also, lots of butterfat.
>
> BOB

--Bryan