Puester wrote:

> Except I have NEVER eaten NE clam chowder with green pepper, garlic,
> mustard, basil, oregano, thyme and nutmeg. I don't deny it may
> have been delicious, but it sounds more like a fusion soup than
> a chowder. Chowder should taste like the sea, clean, not exotic.

You're correct that this is a fusion-type recipe. To give some
background, in the cookbook _Seasoned America_, Chef Paul Prudhomme
takes traditional Amercian recipes and applies his own Cajun twist.
For example, he uses a lot of herbs and spices. He also lets food
stick to the bottom of the pan, then stirs it up, a method he
recommends for flavour.

Derek Juhl