Re: Vinnie's Clam and Tog Chowda'
-2 tog racks (no head, gills, fins or skin, JUST BONES and any extra meat)
"no head"- that's what i get from the wife. i always make stock with the heads. there is alot of good meat in it (cheeks and colar) that you can pick through and add back into the finished chowda. just a suggestion, not knocking your recipe.
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and this one time at band camp.....
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