new england clam chowder is that the red or the white
Clam chowder The dish originated in the Eastern United States, but is now commonly served in restaurants throughout the country, particularly on Fridays when American Catholics traditionally abstained from meat. Many regional variations exist, but the two most prevalent are New England or "white" clam chowder and Rhode Island / Manhattan or "red" clam chowder.
Backshore Sediments in this area are well-sorted and well-rounded. Its grain sizes are mainly coarse sand and medium sand, which are larger than that in littoral barrier dune.The sedimentary structures include parallel bedding and low-angle cross-bedding.
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