Clear chowder was once deeply interwoven into Rhode Island culture, a staple at weekend brunches and served alongside fried clam cakes in the Shore Dinner Hall at the former Rocky Point amusement park. That connection gives Chiaro hope that Rhode Island chowder may have a future as well as a past. Follow 10Best Like 10Best. Rhode Island has its own clam chowder — and it was the first The choice in chowders is clear.
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. This addition of milk or cream — producing the soup's unmistakable white color — is the biggest difference between the New England style and all the rest. This version is also often thickened with oyster crackers and doesn't include any vegetables except potatoes. Today, the soup can be found all over the country, but is still most popular in the North East.
Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods. Manhattan clam chowder is most often recognized by its red color, coming from the use of tomatoes and tomato paste. The broth is much thinner than the thick New England version and while it also includes potatoes, most Manhattan-style chowders boast a variety of vegetables like carrots, celery, onion, and garlic for added flavor.
While the name "Manhattan" stuck, the soup has little to do with New York City's most popular borough. While it had its supporters, not everyone was a fan of the tomato-based twist on the original.
Manhattan clam chowder remained "a notable heresy. Manhattan clam chowder, she wrote, "is only a vegetable soup and not to be confused with New England Clam Chowder, nor spoken of in the same breath.
Tomatoes and clams," she wrote, "have no more affinity than ice cream and horseradish. Not to be left out, New Jersey has also created its own version , which is more similar to Manhattan clam chowder. It's made with tomatoes, creamed asparagus, light cream, and bacon. Over time, as it became a culinary staple in the Northeast, the recipe refined and began to be served commercially. This was when large amounts of milk and cream began to be added, giving it its characteristic look and texture we know today.
To this day there are usually never vegetables besides a select few legumes added to chowders, although some recipes call for thinly sliced strips of carrot to enhance the aesthetic value. It is sometimes argued that chowder comes from the Old English word jowter , a word with Nordic philological roots, but this is not seriously recognized by modern etymologists due to the heavy French population in Newfoundland , where the inventors of the dish originated.
There is also Rhode Island Chowder, which has a clear broth and is often not made with clams but with fish, usually cod, and also corn and onions. Also, many restaurants claim to have their own unique chowders and recipes for fish and clam chowders that, while not falling into traditional categories, nevertheless are veritable chowders themselves, and though too numerous to quantify, there are excellent original creations in existence that some believe surpass the famous recipes.
Clam chowder these days is often served with octagonal crackers made specifically for the dish, and is sometimes served in sourdough bread bowls, often in San Francisco, which takes pride in sourdough as a signature dish since the mids. One of the most unique varieties is the Minorcan clam chowder, originating near St. Augustine, Florida. This chowder is tomato-based with an interesting twist: the datil pepper.
This pepper, originally brought to Florida by slaves from the Spanish island of Minorca, is a key ingredient that packs the chowder with some serious heat. While each variety of chowder has its fans, the creamy texture and rich history of the New England style reigns supreme. Many have tried, but none can master a true 'chowdah' quite like the Northeasterners who invented it all those years ago.
A Massachusetts native, Jared Ranahan's yearning to see the world has led him to live in seven cities across three continents, and he is always seeking out a new city to visit or call home. Jared is especially interested in zoology, history, and natural science, and works to incorporate these disciplines into his stories whenever possible. Jared enjoys hoppy IPAs, peaty scotches, and all forms of sugarcane distillates. Connect with Jared via: Instagram Twitter.
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