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I’d heard about this chowder. I’d been waiting to try it for a very long time, and finally, unexpectedly, tonight it lay before me on the table. Take a good look. What do you see? Fresh clams, plump mussels, textbook seared scallops. Under that lovely pink salmon filet lies a generous piece of haddock. Lean over the bowl, and sniff. A slight brininess, nothing strong or overpoweringly fishy, indicative of very fresh seafood. Dip your spoon into the bowl and push it against the broth. Silky smooth texture, consistency perfect.
Seduced by its beauty, enthralled by the promise of delights to come, time to taste. Raise your spoon, and take the first tentative sip. It’s so unbelievably good. That hint of brine, that delicate fish flavour, that underlying creamy taste serves to cast off inhibitions and lead to unbridled devouring, until the chowder is spent and all that’s left is a empty clam shell or two. This is, without a doubt, the best chowder I have ever eaten (and I wrote the book on chowder–or at least, a book on chowder).
So, aside from being exceptional, what is different about this one? It looks like classic seafood chowder. It smells and tastes like any seafood chowder.
But this chowder is different. Prepared by Chef Steve Galvin at elements on hollis, and not on the menu, this chowder has a secret.
Would you believe me if I told you what it is?

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