You know New England Clam Chowder and you know Manhattan,
meet Rhode Island Clam Chowder!
http://leitesculinaria.com/1342/reci...g-chowder.html

I know there are other versions - I'd like to try Hatteras clam
chowder aka: Outer Banks Clam Chowder, but I especially want to try
Minorcan clam chowder.



--

Good Food.
Good Friends.
Good Memories.

sf wrote:
> You know New England Clam Chowder and you know Manhattan,
> meet Rhode Island Clam Chowder!
> http://leitesculinaria.com/1342/reci...g-chowder.html
>
> I know there are other versions - I'd like to try Hatteras clam
> chowder aka: Outer Banks Clam Chowder, but I especially want to try
> Minorcan clam chowder.

I was in Boston a few days ago doing college visits with our youngest
and we tried the New England Clam Chowder at the restaurant in the
Sheraton - it was very good, tasted fresh and/or homemade, lovely stuff.

The recipe you linked to seems, at least by appearnace, Manhattan and
not New England.

-S-

On Tue, 25 Feb 2014 13:28:20 -0500, "Steve Freides" >
wrote:

> sf wrote:
> > You know New England Clam Chowder and you know Manhattan,
> > meet Rhode Island Clam Chowder!
> > http://leitesculinaria.com/1342/reci...g-chowder.html
> >
> > I know there are other versions - I'd like to try Hatteras clam
> > chowder aka: Outer Banks Clam Chowder, but I especially want to try
> > Minorcan clam chowder.
>
> I was in Boston a few days ago doing college visits with our youngest
> and we tried the New England Clam Chowder at the restaurant in the
> Sheraton - it was very good, tasted fresh and/or homemade, lovely stuff.
>
> The recipe you linked to seems, at least by appearnace, Manhattan and
> not New England.
>
Manhattan is a red broth!
http://www.simplyrecipes.com/recipes..._clam_chowder/


--

Good Food.
Good Friends.
Good Memories.

sf wrote:
>
> On Tue, 25 Feb 2014 13:28:20 -0500, "Steve Freides" >
> wrote:
>
> > sf wrote:
> > > You know New England Clam Chowder and you know Manhattan,
> > > meet Rhode Island Clam Chowder!
> > > http://leitesculinaria.com/1342/reci...g-chowder.html
> > >
> > > I know there are other versions - I'd like to try Hatteras clam
> > > chowder aka: Outer Banks Clam Chowder, but I especially want to try
> > > Minorcan clam chowder.
> >
> > I was in Boston a few days ago doing college visits with our youngest
> > and we tried the New England Clam Chowder at the restaurant in the
> > Sheraton - it was very good, tasted fresh and/or homemade, lovely stuff.
> >
> > The recipe you linked to seems, at least by appearnace, Manhattan and
> > not New England.
> >
> Manhattan is a red broth!
> http://www.simplyrecipes.com/recipes..._clam_chowder/

Manhattan "clam chowder" is just crummy leftover clam sauce for pasta
thinned down and passed off as soup. The linked recipe was Rhode Island
clam chowder which is similar to New England clam chowder without
milk/cream.

Pete C. wrote:
> sf wrote:
>>
>> On Tue, 25 Feb 2014 13:28:20 -0500, "Steve Freides" >
>> wrote:
>>
>>> sf wrote:
>>>> You know New England Clam Chowder and you know Manhattan,
>>>> meet Rhode Island Clam Chowder!
>>>> http://leitesculinaria.com/1342/reci...g-chowder.html
>>>>
>>>> I know there are other versions - I'd like to try Hatteras clam
>>>> chowder aka: Outer Banks Clam Chowder, but I especially want to try
>>>> Minorcan clam chowder.
>>>
>>> I was in Boston a few days ago doing college visits with our
>>> youngest and we tried the New England Clam Chowder at the
>>> restaurant in the Sheraton - it was very good, tasted fresh and/or
>>> homemade, lovely stuff.
>>>
>>> The recipe you linked to seems, at least by appearnace, Manhattan
>>> and not New England.
>>>
>> Manhattan is a red broth!
>> http://www.simplyrecipes.com/recipes..._clam_chowder/
>
> Manhattan "clam chowder" is just crummy leftover clam sauce for pasta
> thinned down and passed off as soup. The linked recipe was Rhode
> Island clam chowder which is similar to New England clam chowder
> without milk/cream.

OK, I sit corrected!

-S-

"Steve Freides" > wrote in
:

>
> I was in Boston a few days ago doing college visits with our youngest
> and we tried the New England Clam Chowder at the restaurant in the
> Sheraton - it was very good, tasted fresh and/or homemade, lovely
> stuff.
>
> The recipe you linked to seems, at least by appearnace, Manhattan and
> not New England.
>
> -S-
>
>

There is no one single "New England Clam Chowder", and no Chowder Police
to enforce any rules, except maybe the milk or cream part. Every sit-
down restaurant and and every seafood shack and every home cook in the 6-
state area has their own version, usually the quantities of this or that
in the mix, and (admitting from the start that taste is a personal
judgement)range from the "to-die-for" to the "who-the-hell-made-this-
slop".

Possibly the only thing New Englanders get more passionate about than
their sports teams is where to get the best clam chowda...

On Wednesday, February 26, 2014 3:38:36 AM UTC-6, Alan Holbrook wrote:
> "Steve Freides" > wrote in
>
> :
>
>
>
> >
>
> > I was in Boston a few days ago doing college visits with our youngest
>
> > and we tried the New England Clam Chowder at the restaurant in the
>
> > Sheraton - it was very good, tasted fresh and/or homemade, lovely
>
> > stuff.
>
> >
>
> > The recipe you linked to seems, at least by appearnace, Manhattan and
>
> > not New England.
>
> >
>
> > -S-
>
> >
>
> >
>
>
>
> There is no one single "New England Clam Chowder", and no Chowder Police
>
> to enforce any rules, except maybe the milk or cream part. Every sit-
>
> down restaurant and and every seafood shack and every home cook in the 6-
>
> state area has their own version, usually the quantities of this or that
>
> in the mix, and (admitting from the start that taste is a personal
>
> judgement)range from the "to-die-for" to the "who-the-hell-made-this-
>
> slop".
>
>
>
> Possibly the only thing New Englanders get more passionate about than
>
> their sports teams is where to get the best clam chowda...

When I got out the chowder I made yesterday, to heat it up, I
discovered that it was cold and clammy. rimSHOT

--B

On Tuesday, February 25, 2014 5:27:50 PM UTC-5, Pete C. wrote:
>
> Manhattan "clam chowder" is just crummy leftover clam sauce for pasta

So that's the way you make it?

http://www.richardfisher.com

On Tue, 25 Feb 2014 17:27:50 -0500, "Pete C." >
wrote:
snip
>
>Manhattan "clam chowder" is just crummy leftover clam sauce for pasta
>thinned down and passed off as soup. The linked recipe was Rhode Island
>clam chowder which is similar to New England clam chowder without
>milk/cream.

It takes me most of the day to make my Manhattan clam chowder from
rendering the bacon, chopping/sauteing vegetables, adding herbs and
seasonings and finally working the clams. You need to eat someplace
with better-made soup.
Janet US

sf wrote:
>
> You know New England Clam Chowder and you know Manhattan,
> meet Rhode Island Clam Chowder!
> http://leitesculinaria.com/1342/reci...g-chowder.html
>
> I know there are other versions - I'd like to try Hatteras clam
> chowder aka: Outer Banks Clam Chowder,

The Rhode Island recipe is almost exactly the Hatteras/OuterBanks
recipe.

I have 2 authentic recipes for the hatteras/outerbanks clear clam
chowder if you care for them. I got these (both are almost the same)
from old people that grew up down there. My recipes are old outer
banks family recipes.

I've made them many times too and they are very very good.

G.