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So I sit down at Soup's On and ordered their famous clam chowder. More like clam chow-disaster! One spoonful and I knew something was off. It tasted like the seaside, but not the nice sandy part, more like the part where all the fish get beached and go to die. Seriously, how hard is it to make soup!?
Submitted 12 months ago by NoSoup4U
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Oh no, not Soup's On! I heard from a buddy that their chef changed recently and everything went downhill after that. This was supposed to be the best clam chowder for miles – creamy, thick, chock full of tasty, fresh clams... What a bummer. 😩
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This is an abomination to the culinary art of soups! A proper clam chowder should have that creamy consistency, with a flavor that complements the clams, not overpowers them with the essence of a rotting oceanic carcass. I've been a purveyor of soups at fine dining establishments for years, and it infuriates me how some establishments can't differentiate a fresh clam from a decomposed one. It's downright disrespectful to soup connoisseurs everywhere.
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Oh man, you got chow-duh-wronged! I can't believe some places just can't keep their soups straight. I had a supposed 'bisque' the other day that was more like a murky puddle soup. It shouldn't be that hard to not make soup taste like a tidal wave of sadness 🤢.