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+--- Thread: Manhattan Clam Chowder (/showthread.php?tid=73831)
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Manhattan Clam Chowder - kap - 03-07-2009
It's the only type I'd enjoy eating the most. But it's so hard to find at most restaurants we frequent. I can't even find canned one. Why so?
Re: Manhattan Clam Chowder - AlphaDog - 03-07-2009
And gift wrap is available.
http://www.amazon.com/Campbells-Manhattan-Clam-Chowder-10-75-Ounce/dp/B000H136HG
Re: Manhattan Clam Chowder - kap - 03-07-2009
Thanks Alpha!
I will check out the local supermarkets. I swear I have looked for them but they were always the white kind.
Re: Manhattan Clam Chowder - TheCaber - 03-07-2009
Tomatoes have no business being in clam chowder, corn chowder, or any chowder. (*shudders*)
Sorry, it's a native New Englander thing.
Chowdah has buttah, milk, potatoes and (one of: ) clams, corn, or something not tomatoes.
Thankyouverymuch.
Re: Manhattan Clam Chowder - GeneL - 03-07-2009
TheCaber wrote:
Tomatoes have no business being in clam chowder, corn chowder, or any chowder. (*shudders*)
Sorry, it's a native New Englander thing.
Chowdah has buttah, milk, potatoes and (one of: ) clams, corn, or something not tomatoes.
Thankyouverymuch.
Hear! Hear!
Our local Bristol Farms just closed down to supposedly move to a better location. They were selling everything off, first for 50% off and finally 75% off.
I made a killing buying specialty favorites like Graber Olives (anyone else ever had them? Incredible!)
One of my best buys were some cans of New England Clam chowder and Corn chowder from a "boutique"company in Maine. They were way beyond my expectations for a canned soup! I'm going to have to buy some more at full price.
I'm glad I just ate or I'd be getting real hungry, thinking about chowder. Yum, yum!
Re: Manhattan Clam Chowder - blooz - 03-07-2009
Manhattan clam chowder is an abomination and a perversion of the classic NEW ENGLAND clam chowdah which is a gift from God.
There is good reason why it's hard to find.
Outside of Manhattan, that citadel of evil.
Re: Manhattan Clam Chowder - JoeH - 03-07-2009
Actually has nothing to do with NY or Manhattan. Came from Portuguese immigrants in the Rhode Island and SE Mass. region who were used to tomato based stews. Many came to New England in the late 1800's early 1900's, some worked in fishing. Of course to traditional New Englanders, the worst name to attach to it would of course be related to NY.
Re: Manhattan Clam Chowder - kap - 03-07-2009
Ok. So New England Clam Chowder is the real thing
Re: Manhattan Clam Chowder - Ombligo - 03-07-2009
New England Clam Chowder is not that hard to make, and so much better..
Basic recipe:
INGREDIENTS:
4 slices bacon, diced
1 1/2 cups chopped white onion
1 1/2 cups water
4 cups peeled and small cubed potatoes
1 teaspoons salt
ground black pepper to taste
3 cups half-and-half (or use 1.5 cups milk & 1.5 cups cream)
3 tablespoons butter (not margarine)
1 lb minced clams (2 10-oz cans if fresh isn't available)
1 bottle clam juice (if using fresh clams, otherwise use juice from the cans)
DIRECTIONS:
1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Gives you about six servings.
Now if you bouillabaisse a tomato based, go with a bouillabaisse not Manhattan. It is a more difficult dish with many more ingredients. All in all a good excuse to go to a good restaurant.
Re: Manhattan Clam Chowder - RgrF - 03-07-2009
TheCaber wrote:
Tomatoes have no business being in clam chowder, corn chowder, or any chowder. (*shudders*)
Sorry, it's a native New Englander thing.
Chowdah has buttah, milk, potatoes and (one of: ) clams, corn, or something not tomatoes.
Thankyouverymuch.
:agree:
The mystery is how Manhattan style chowder managed to survive anywhere in any form. Bouillabaisse or cioppino are a different case, if done right they are really tasty but are certainly NOT a chowder. BTW a good NE fish chowdah is a better feed than clam.