Facebook postings flash past one’s eyes. I didn’t catch the references, I didn’t capture the links. But one of them asked the question, Is Pacific Northwest clam chowder always made with thickeners of flour or cornstarch? Is it really supposed to have the consistency of caulking?
|Canned clams have long been an option|
|Postcard view of a 1960s clam digger|
|East Coast clam fever: Helen E. Hokinson in the New Yorker, 1940s|