ISSUE 60, CHOWDERS, Part 1: Black Fish Chowder
Blackfish Chowder
Thick fish and shellfish stews bring to mind more northern climes—New England’s clam chowder, the fish chowders of Massachusetts, Maine’s codfish chowder, Rhode Island’s corn chowders, Manhattan’s tomato laced clam chowder. For the most part the Lowcountry borrowed the formulae for these famous seafood stews. The eating houses on Sulliv…