Most people like New England Clam Chowder. It has creamy, white goodness.
But then there's the Evil Side of clam chowder -- Manhattan. You know,
the gross-looking, foul-smelling, pink-colored one. What's up with that?
I must know, it's important to my continuing to live -- what makes it pink?
But then there's the Evil Side of clam chowder -- Manhattan. You know,
the gross-looking, foul-smelling, pink-colored one. What's up with that?
I must know, it's important to my continuing to live -- what makes it pink?
