To learn more or opt-out, read our Cookie Policy. Red, white, or clear, the history of chowder is as rich as its flavor. From Manhattan to New England, clam chowder is known for its competing varieties as much as for its comforting briny flavor. It seems every state on the East Coast has its own take on the popular soup — and even some of the West Coast states have tweaked the recipe to make it their own.
Whether you like a thick creamy base, a bold red broth, or a clear broth of clam juice, there's a chowder for every soup lover. Here's a little history behind the famous soup and it's many iterations. According to Merriam-Webster Dictionary , the definition of chowder is "a soup or stew of seafood as clams or fish usually made with milk or tomatoes, salt pork, onions, and other vegetables.
The definition of the soup varies depending what part of the country you're in, but most include clams, potatoes, onions, and some form of pork. The biggest different between them is the broth: Some use milk to produce a thick, creamy broth, others use a red broth made with tomatoes and spices, and there's also a clear broth made from clam juice.
While each region may prepare chowder differently, they all share one thing in common: all feel their clam chowder is the best. The soup continued to gain popularity throughout the years and, according to What's Cooking America , was being served in Boston at Ye Olde Union Oyster House the oldest continuously operating restaurant in the country by Clam chowder was so popular that its mollusk-packed flavor is described in Herman Melville's Moby Dick :.
However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh, sweet friends! It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt. The two most popular varieties are the New England-style and Manhattan-style, distinguished by their white and red colors, respectively.
However, there are plenty of other distinct varieties from all over the East Coast — and some on the West Coast, as well. Lincoln :. A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before.
To fight for. The Battle of Bunker Hill was fought for—or on—clam chowder; part of it at least, I am sure it was. It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is 'Yankee Doodle in a kettle. New England clam chowder is defined as "a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream. And you don't need any heavy cream to make this! Add clam juice, pepper and thyme. Bring to a heavy simmer. Add potatoes and simmer until the potatoes are cooked but still firm.
Melt the stick of butter and blend with flour. Add this roux to 1 qt. Stir and return to the burner, stirring until thickened to make a bechamel sauce.
Add drained clams, imitation crab and the bechamel to the soup. Stir and simmer 10 minutes. Make a slurry with the cornstarch and ice water and add to the soup. Bring to a boil and stir until soup thickens. Lower the heat and simmer until ready to serve. You can find all our Meatless Friday featured recipes here. Joined: Dec 31, Messages: 35, Likes Received: 4, They came in on monday and they become chowder on fridays because they're practically free on thursdays.
Joined: Oct 12, Messages: 62, Likes Received: 16, Who is we talking about? Riggs , Dec 26, Joined: Feb 22, Messages: 13, Likes Received: I'm pretty sure this would've been a shit thread whether it was Tuesday or Friday. DeJulez , Dec 26, Can you imagine if pea soup with ham was only surved on Thursday. Clam chowder is great. Madmick , Dec 26, Are you drunk or foreign or didn't graduate elementary school or all of the above?
Pugilistic , Dec 26, War Chowder!
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