I just love shellfish chowders. And this weekend there will no doubt be plenty of dishes like that at the seafood cook off in New Orleans. It is not actually just a cook off, but is "The Great American Seafood Cook off" and I am willing to bet that I could match the expert chefs who will be there from many different states competing in the cook off. I really do like cooking but don't get a lot of time for it these days, what with having my business. But my secret is in the sauce!
As many people know, shellfish are probably a more sustainable resource than regular fish, and are a key factor in adding to the positiveness of domestic seafood sustainability, particularly as by nature, they are filtering the water and improving water quality and cleanliness as they consume nutrients. Another great thing about seafood is the market chain - it is very common to have the seafood ultimately consumed near to where the catch is landed by the boat. So possibilities for processing contamination are less than with red meats, or even poultry. The source is known, it is local and fresh.