The closing of Spenger’s Fish Grotto Restaurant in Berkeley California after 128 years unleashed a wave of culinary nostalgia, especially for the legendary restaurant’s clam chowder.
Add bacon and onion to the clam stock; bring to a boil. Add thyme, MSG, parsley, diced potatoes and chopped clams. Season with salt and pepper. Let simmer.
Note: For Manhattan style chowder, add 4 peeled, chopped tomatoes, 1/4 stalk chopped celery and 1 chopped green pepper at the same time you add the onions. Omit the half-and-half.
Photo credit: Flickr user, Mark H. Anbinder
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