When the summer winds turn cooler in autumn, chowders and bisques will hit the spot.
Jim Smith Director of Dining Service/Executive Chef Sprenger Retirement Centers Towne Center Community Campus Avon Lake, OH “I've always had a good response with both New England and Manhattan style clam chowder. But my favorite — and I think the universal favorite — is the cream-based New England style. It's a rich, creamy chowder, and here and at other retirement communities where I've served both, people always say they like the New England version better. On a one-month menu cycle, ...
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