Chapter 288

Slurp.

The moment the clam chowder enters my mouth, I feel the unique briny flavor of seafood, along with the unmistakable oceanic aroma of clams that no other ingredient can replicate.

Some people who dislike it call it “sea smell” or “fishy stench,” but I quite enjoy it.

Just like the man-eating crab I happily devoured yesterday, seafood tends to have strong, distinct flavors and aromas.

The man-eating crab is one thing, but clams also have a very strong, unique scent.

When you put it in your mouth and inhale, the intense aroma of the clam fills your nostrils as if it’s trying to take over.

It’s not refreshing—it’s more pungent and slightly damp, but once you get used to it, even that sensation becomes oddly charming.

If I were to compare it to a person, I’d say it has a certain decadent allure.

That’s why, like most seafood, people either love it to death or refuse to touch it.

However, the clam chowder at the Inn ‘Red Shell’ has masterfully balanced this polarizing flavor.

Even those who dislike clams can eat it without much resistance, as the clam flavor isn’t overpowering, yet it harmonizes perfectly with the other ingredients.

At the same time, when you taste it, you can still clearly tell it’s clam chowder—its presence isn’t lost.

For those who don’t like clams, this chowder might make them appreciate clams more. For those who already love clams, it’ll make them love clams even more.

That’s the magic of the Inn ‘Red Shell’s’ Bomb Clam Chowder.

As you slowly savor the chowder in your mouth, you can distinctly taste the clam’s aroma alongside the rich, deep flavor of the soup base.

The ingredients used are butter, milk, and flour.

These are the basic ingredients you’d typically find in a Western-style soup, forming a classic base.

But if it were just that, it would be tasty but nothing particularly special.

That’s where the clam’s flavor comes in.

By adding it, the soup gains a unique character, elevating it from just “good” to something extraordinary.

But that’s not all.

The main ingredients in the soup aren’t just the bomb clams—there are also potatoes, carrots, and bacon, all cut into bite-sized pieces.

The orange carrots, which mash smoothly with a subtle sweetness, and the fluffy, steaming potatoes with their tender white flesh create a perfect harmony.

The small bacon chips add a crispy texture with every bite, complementing the vegetables and filling in the meaty component that the soup might otherwise lack.

As the bacon cooks, its oils seep into the soup, infusing it with the rich flavor of meat and the subtle spices used to cure the bacon. It goes beyond just being bacon—it enhances the entire soup’s aroma, acting like a secret ingredient.

And then, the pièce de résistance: the bomb clams.

Bomb clams are creatures that, to protect themselves from predators, release a spicy liquid that explodes like a bomb, causing pain to their attackers.

Ironically, this spiciness has made them a delicacy among humans, leading to their harvest… but let’s not dwell on that paradox.

Bomb clams have a unique flavor profile that’s very different from regular clams.

Their spicy, chili-like kick delivers a sharp, intense sensation to those who aren’t expecting it, but it also adds a refreshing twist to the otherwise rich and creamy clam chowder.

Soups based on butter and flour can easily bring out the deep, dairy-rich flavors, but they can also feel heavy.

Clam flavor, too, isn’t exactly refreshing.

Its briny aroma can even come off as pungent or muddy, depending on your perspective.

But the bomb clams perfectly compensate for these inherent drawbacks of clam chowder.

Typically, to reduce the heaviness and enhance the flavor, some recipes add pepper or even celery for a lighter touch.

But this bomb clam chowder doesn’t need pepper or celery—the natural spiciness of the clams, infused into the soup during cooking, overcomes the dish’s inherent limitations.

It starts with a deep, rich, and almost mystical first taste, followed by the potatoes, carrots, and bacon showcasing their presence, filling in any gaps in texture.

Finally, the refreshing aftertaste of the bomb clams ties it all together.

As I take another spoonful, I slowly savor the flavor of the bomb clam chowder.

It’s exactly the taste that made me marvel at this world’s cuisine when I first left the Lizardman Village… no, wait.

No.

“Has the flavor changed…?”

The basic taste still holds the foundation of the clam chowder I’ve enjoyed many times before, but as someone who’s stayed at the Inn ‘Red Shell’ and frequently enjoyed their chowder, I can definitely sense a difference.

The tongue doesn’t lie.

The more I savor the lingering taste in my mouth, the clearer the difference becomes.

My senses are sharper than most, so I detected the change with just one bite, but even others would notice it after a few spoonfuls—or at least by the time they finish a bowl.

A clear difference in flavor.

But it’s not a negative change.

Quite the opposite…

I quietly glance at the innkeeper, and when our eyes meet, he smiles and approaches.

“What’s the matter?”

“Don’t play dumb. The flavor’s changed a bit. Did you tweak the recipe?”

“You noticed, huh? I figured you would, Master.”

“The dairy flavor feels deeper. The previous chowder used butter and milk to bring out the richness of the dairy. Did you increase the butter ratio?”

The innkeeper smiles even wider at my words.

“You figured all that out from just one spoonful? But you’re slightly off. The butter ratio is the same. Instead, I reduced the milk a bit and melted in some cheese.”

“Cheese…? I see. That unique, subtle aroma mixed with the rich dairy flavor—it’s the cheese.”

“While reviewing my recipes for the cooking duel, I had a sudden idea and decided to try it. What do you think?”

What do I think…?

The innkeeper is one of the most confident chefs I’ve met in this world when it comes to his recipes.

And rightly so.

The recipe for the Inn ‘Red Shell’s’ Bomb Clam Chowder has been refined over three generations, perfected during his time.

It’s only natural he’d take pride in it.

For him to use a slightly altered recipe in a cooking duel instead of sticking to the original… that speaks volumes.

It means he’s confident—confident that this improved recipe is even better.

“It’s outstanding. No question about it.”

“I’m glad to hear that from you, Master. Honestly, when the cooking duel was first arranged, I thought it was just a hassle. But now that it’s helped elevate my recipe, I can’t say it’s a bad thing.”

As he laughs, there’s an unmistakable sense of pride on his face.

What chef wouldn’t be thrilled to see their culinary skills advance?

But…

My curiosity isn’t fully satisfied yet.

“But tell me…”

“What is it?”

“Adding cheese to deepen the soup’s flavor is an easy idea to come up with. But wouldn’t that make the dairy flavor too strong? If that happened, the delicate balance between the soup base and the clams would be ruined. Yet, in this chowder, even though the dairy flavor is richer, the bomb clams’ flavor isn’t overshadowed—it’s still perfectly balanced. How did you manage that?”

At my follow-up question, the innkeeper can’t hide his surprise this time.

“As expected of you, Master. I was keeping this a secret for today’s duel, but you saw right through it. Are you sure this is your first time trying the improved recipe?”

“So, you’ve changed the way you prepare the bomb clams too.”

“Yes. Actually… have you heard about the new company run by goblins that’s set up shop in Astram?”

“Huh?”

Why is that relevant here?

“Well, some of their goods have made their way to Leila, and among them was a dried herb called ‘Transparent Tough Grass,’ which only grows on the western continent. I bought some and used it to detoxify the bomb clams during preparation. Surprisingly, it not only had a stronger detoxifying effect than the herbs I used before, but it also preserved the clams’ flavor perfectly—and even enhanced it to a whole new level.”

“That kind of effect…?”

“In fact, adding the cheese was partly to balance out the now even fresher flavor of the bomb clams.”

Transparent Tough Grass, huh…

I’ve used the Coconut Company often, but I had no idea that herb had such properties.

Once this duel is over, I’ll have to stop by the market and buy some.

After explaining the secret behind the improved soup, the innkeeper returns to his station, and I close my eyes to savor the bomb clam chowder once more.

With every bite, the new flavor of the chowder feels even more delightful.

“Huh!? What’s with this soup…? Has the flavor changed a bit?”

“Now that you mention it, it has!”

“But this taste isn’t bad either! In fact, I think I like it even more!”

Murmur murmur.

And it seems others feel the same, as the chatter grows louder with people noticing the change in flavor.

“What’s going on!? Was the Inn ‘Red Shell’s’ clam chowder not already perfect!? And now it’s even better!? I can’t trust my own tongue anymore! If I can’t trust my tongue, what am I supposed to rely on from now on!?”

“At this rate, I won’t be satisfied with my wife’s cooking anymore!!”

“Doom has come to Leila! If this continues, the Inn ‘Red Shell’ will dominate Leila’s culinary culture! From now on, the citizens of Leila will have no choice but to beg for this new bomb clam chowder, handing over their money in desperation!”

And the common thread in all this commotion is praise for the innkeeper’s cooking.

It’s premature to draw conclusions before even tasting the next dish, but…

Honestly, I can’t imagine this clam chowder losing.

Just then…

“Now, now~. Don’t eat too much. You’ll need room for my dish!”

Clatter.

At the perfect moment, Drake places his pot on the table, having finished his dish.