Definitely going to have to try these out!
As far as clear, I was not meaning to suggest you actually go this route - just extolling its virtues. Most people are going to want white, and today that's a starchy clam stew. There's also red, or "Manhattan", which is a tomato base. Back in the day, both were just clear with the differing ingredient added; either basically tomato soup, or cream and a pad of butter on top. I think most RI'ers strongly dislike the red variety (I can enjoy one occasionally, usually has to be mildly spicy though). Then there's what some eateries in Massachusetts call "Rhode Island Chowder", which is pink - a mix of red and white, because RI is halfway, right? You savages... NO! THIS IS BULLSHIT!!!
Oh, did I forget to mention Oyster Crackers? Usually chowder is a take-out thing, and they always give you little bags of crackers to dump in. You can get those single serving packs on Amazon too, but have to buy like 30 bucks worth.
I always want leftovers from Turkey Day too - to me, it's almost the best part. I've also taken a liking to cooking the turkey itself Sous Vide. Butcher at the beginning, vac bag thighs and breast separately (so you can bring the thighs to a higher temp than the breast), then use the carcass and organs to get that stock going for gravy (gotta have a ton of real gravy!). The main advantage to this is that you cook the meat to exact temps, don't occupy the oven the whole time (so those pies or whatever you got going have their turn), and your turkey can be ready at the exact moment you want it to be - you just have to take it out and sear it. Also, because gravy is a priority to me :)
Pretty good article on the matter:
Anyway, really looking forward to cooking up these recipes! Going to have to start saving them somewhere too lol
edit: a word