“Where I grew up [Long Island, NY], nobody puts flour in their chowder. A simple combination of fresh ingredients from the garden and the sea, thrown together in a pot, now that’s chowder.” says Hog Island co-founder John Finger.
The result is a fresh chowder with manila clams, aromatic vegetables, bacon, potatoes and in a light creamy broth. It’s simplicity at its best.
Hog Island’s Oyster Co | San Francisco, CA
