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.
American goldfinch Once the spring molt is complete, the body of the male is a brilliant lemon yellow, a color produced by carotenoid pigments from plant materials in its diet,[18] with a striking jet black cap and white rump that is visible during flight.[19] The female is mostly brown, lighter on the underside with a yellow bib.[17] After the autumn molt, the bright summer feathers are replaced by duller plumage, becoming buff below and olive-brown above, with a pale yellow face and bib. The autumn plumage is almost identical in both sexes, but the male has yellow shoulder patches.[20] In some winter ranges, the goldfinches lose all traces of yellow, becoming a predominantly medium tan-gray color with an olive tinge evident only on close viewing.