I Never Knew Clam Chowder Could Get Better Until This Happened

At the age of 34 years old, I've discovered something so simple, tasty, and spicy that I wish I would have known years prior.

Despite what Barry Richard may think, I believe New England clam chowder is the staple soup of the SouthCoast (don't come at me with that red Manhattan nonsense). After all, nobody has time for that – I said what I said. I'm talking about that creamy goodness, packed with potatoes and clams –  the good stuff.

While out for lunch, I decided to swing by Rose Alley Ale House for a cold pint and a cup of chowder. Ironically, I almost never order the bowl, but always regret the decision in the end. You can never have too much chowder, that's my motto.

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As the-piping hot "cup o' chowdah" was placed in front of me, the server asked me if I wanted any salt, pepper, or Tabasco sauce.

"I'm sorry, what was that last option?" I asked with a puzzled look. "Because, I could have sworn you said Tabasco...". My inner foodie lit up like fireworks over the New Bedford Harbor on the Fourth of July.

Apparently, adding Tabasco to clam chowder is a happening thing that I've been missing out on, since the first spoonful of that delicious velvety broth hit my tastebuds. As a connoisseur of spice, I added a few drops of the popular pepper sauce. One slurp and I was hooked.

What a divine marriage between spicy and savory, I honestly couldn't get enough. Again, the regret of not ordering the bowl was weighing heavily.

Although there is such thing as ruining something that's already good, this is a must-try that I wish I found out about a lot sooner than 2022, yet here we are. Bon appetit!