Richie remarked that his clam chowder tasted like there was some kind of alcohol in it at the Chowder Barge the other day.
"Sherry?" I queried.
"Nooo..."
When our server appeared, he asked her and she looked startled, like "OMG this guy is a recovering alcoholic!" but said, firmly, "There's no alcohol in it."
Once home, I e'd Tony and asked him if he knew what the mystry ingredient is. He wrote back, "No, but I once fished a whole bay leaf out of my bowl of chowder."
Ah-hah! That would explain the faint, peppery taste I got and the alcohol taste Richie got.
I just finished visiting epicurious.com to see what they recommended and one of the recipes, from the Culinary Institute of America (CIA,) listed "bay leaf."
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