Chatter about chowder and more
A bowl of Manhattan-style clam chowder (that would be the red one, if you’re confused) sounds pretty good right about now, so it’s fortuitous that her fellow readers have found local sources for Teresa Ziolkowski.
“The Clam Bar at Palace Station (2411 W. Sahara Ave.) has the best,” emailed Gail Stivale. “Loaded with clams and enough for a meal.” M.J. Walton favors the chowder served at the Suncoast, 9090 Alta Drive, and Bernie Tlorregano likes the version served on Sundays at the Studio B buffet at the M Resort, 12300 Las Vegas Blvd. South . …
For Norma Brooks, who’s looking for banger sausages, Dean B. Pomerantz emailed that both Irish and English versions can be found at the International Marketplace, 5000 S. Decatur Blvd., and the Jensens at Village Meat & Wine, 5025 S. Eastern Ave., emailed that they’re among the sausages made there. …
For Carol Smith, Candy Bakko emailed that whole mung beans can be found at 168 Market at 3459 S. Jones Blvd., and Gary Robinson said dried mung beans are available at Indian grocery stores such as India Market at 5006 S. Maryland Parkway and New India Market at 4601 W. Sahara Ave. …
Also for Smith, Bakko said Jacob’s Cream Crackers can be found at 168 Market. …
For Glenn Walter, Virgen Gazmay emailed that Goya cream of coconut can be found at King Ranch Market at 2475 E. Tropicana Ave. …
For Bob Stap, Paul Gasiewicz emailed that sorghum syrup can be found at Mario’s Westside Market, 1960 N. Martin Luther King Blvd. …
Here are more reader requests.
Amanda Harris: a local store or restaurant that sells or serves this year’s Vino Novello from Italy;
Louise Sutherland: frozen poppers (chilies stuffed with cheese) and Claim Jumper potpies;
Judy Dietrich: Knorr’s chicken-noodle soup;
David Reynolds: Feast from the East sesame dressing;
George Jones: a local source for prickly-pear-cactus syrup;
Dennis Paxson: a local source for Lebanon bologna, both sweet and regular;
Marilyn Provost: IMO sour-cream substitute, which she used to get at Albertsons;
Earle Malkin: lychees in cans, other than at the commissary at Nellis Air Force Base;
Robert Starcher: local restaurants that serve deep-fried alligator;
Stuart Weiss: a local source for remoulade sauce;
And Ray Duncan: a place that makes a “no-frills hot pastrami sandwich” like the one that was served at Foxie’s, which used to be across from the Sahara.
Readers?
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or email her at hrinella@ reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request.
