Do you like clam chowder? New York OR New England? Manhattan or Boston? Red OR White?
I prefer the white or New England clam chowder. But I'll eat either one that's served to me.
New York vs. New England: Who has the better clam chowder?
Quick Manhattan Clam Chowder Recipe | Allrecipes
~ https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/
New England Clam Chowder - Spend With Pennies
~ https://www.spendwithpennies.com/new-england-clam-chowder/
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NOTES:
Sometimes people call New England clam chowder Boston clam chowder. So if you hear somebody say Boston clam chowder, it's just New England clam chowder by a different name. But I've never called it Boston chowder. Also, I have never called Manhattan clam chowder, New York chowder. Come to find out there is a Long Island clam chowder which combines "two types of clam chowder: New England and Manhattan" and results in a "creamy, tomato-based clam chowder".
Some recipes don't add corn. But I add corn to mine. I thought I was being clever. Plus I knew my kids liked corn. However, a little food history research revealed that earlier chowder recipes also added corn.
If you don't have clams, you can make it vegetarian (and then you'll really appreciate the addition of corn to the recipe).
- "Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable." (Wikipedia)
- "The word chowder is a corruption of the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England." (Brittanica)
- " ... a soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew." (Soup vs Chowder)
Which clam chowder is on your menu?
