I used to go to the Bayside when I was in high school in the late 1960's. I love everything about the place, including the chowder, which I will admit is thinner and less creamy than most of the "great" chowders that we talk about today. The historic and classic preparation, especially in southeastern New England was this thinner version. Enjoy it for what it is (deep quahog taste) or move on to many of the other well-prepared items on the menu. I love their fried clams and scallops!!!!
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