Offers recipes for a variety of chowders, including New England clam, Manhattan red, corn, and Nantucket Veal chowders.... you pre2. To cook the crabs, fill a 6- to 8-quart pot with 1a2 inch ocean water or tap water with enough salt added to make it very salty. ... Remove and allow to cool at room temperature. 3. When cool enough to handle, remove the crab legs, .
|Publisher||:||Simon and Schuster - 2000-08-22|