A tasty bowl of crab chowder at new Park Slope firehouse-turned-eatery Bussaco prompts The Daily News' Danyelle Freeman (sorry, we can't bring ourselves to call her "Restaurant Girl") to "wonder why chowder isn't more popular. Was there a chowder trend? Did I miss it? Why don't we have one now? After all, it's a good time for one. The economy sucks and the weather is starting to suck, too."
Agreed about the weather, but there's plenty of chowder to be had. Here, four bowls worth your spoon:
Steamed razor-clams take the dish to dizzying heights at wee French-American Mas (farmhouse) (39 Downing St.).
Fresh seafood broth, tender quahogs, cream, butter and bacon. Old-school New England clam chowder reigns at Pearl Oyster Bar (18 Cornelia St.). Been to just-opened Bloomingdale Road (2398 Broadway) yet? When you do, get the Manhattan-clam-chowder shooters. We feel uneasy about red chowder as a concept, but still: this stuff is tasty.
Related: Over at FT.com, Fuschia Dunlop -- the woman with the best name in all of food writing -- dines alone at Grand Central's Oyster Bar (sans chowder).