As the American quarter comes to an end, you need to nourish the soul, feed the body and give yourself a hug in a bowl of chowder; known to warm up your belly and tantalise your tastebuds. For a meal that's high on flavour and low on fuss.
In 1939, a bill was introduced into legislature in the state of Maine that would make the use of tomatoes in clam chowder against the law because a lot of people claimed that adding tomatoes to clam chowder is strongly discouraged in some parts of the northeast and would ruin the taste.
So here at Tattersalls, chef Danny will be showing you just how tasty sticking to tradition will be, yes you guessed it! We are stewing up the Boston Clam Chowder, traditionally made with bacon and leeks.
We suggest matching with a glass of our Nugan Estate Pinot Grigio, a light and acidic wine beautifully paired with a clam driven broth.
Enjoy for lunch or dinner every Thursday in September as part of our Cuisine of the Quarter USA.
To book in to try our monthly specials, please contact the food and beverage team at firstname.lastname@example.org or on 9263 9216.