Manhattan vs New England - Clam Chowder

[nickwm21]

Title says it all....

[JONG Q Public]

I have always assumed I am the only person in the world who prefers Manhattan.

[jcnoble5]

I prefer Manhattan, but they are both delicious.

[MTT]

I marked New England Clam Chowder, but I really like a toned down CAJUN Clam Chowder.

At home I go low rent and buy the better Cambells New England Clam Chowder and then either add a little diced jalapeno or just add some tobasco sauce.
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I leave out the onion. (Don't like the texture in my chowder

CAJUN CLAM CHOWDER

1 stick unsalted butter
1/2 cup olive oil, extra-virgin
1 large onion, chopped
1/4 cup chopped jalapenos
1/2 pound bacon, cut into pieces
1/2 pound ground Tasso, completely thawed if frozen or 1/2 pound smoked ham plus 1 1/2 teaspoons blackening spice
3 cups flour
2 cups clam juice
4 cups potatoes, peeled and cubed into 1-inch cubes
2 cups clams, chopped
4 cups cream

Chop onions and jalapenos. Set aside. Melt butter and olive oil in large skillet over medium-low heat. Saute onions and jalapenos until tender. Set onions and jalapenos aside. Cut bacon into pieces and brown in saute pan. Reserving bacon grease, place onions, jalapenos and bacon into large soup pot. Add Tasso and stir to blend. Place skillet with bacon grease over low heat and add flour. Stirring constantly, cook this roux 3 to 5 minutes. Add clam juice, stirring vigorously to disperse lumps. Pour into large soup pot placed over medium-high heat and continue stirring until mixture begins to thicken. As mixture comes to a boil add potatoes. Reduce heat to low and simmer approximately 25 minutes, stirring frequently, or until potatoes are tender. Add clams and cream, stirring well to blend, and simmer over low heat another 10 to 12 minutes (chowder will be thick). Makes approximately 3 quarts

[lynchdogger]

So far it's a landslide . . .

[Mustonen]

Tech Talk? I'm not the forum police, but ...

C'MON! </Gob>

[scottyb]

I like both but NE is my favorite

[acinpdx]

CHOWDAH!
CHOWDAH!

[skimaxpower]

http://www.youtube.com/watch?v=Y9MlYKMFl_A

[BoatBound]

Hmm, how about a maine chowder with a clear broth? damn fine.

both are great, really depends on the recipe and the cook. I hate chowder with more potatoes than clams.....

I worked in a fish market and used to make huge pots of all 3 kinds. I like them all. The manhattan has to be a bit spicy and use a lot of bay leaf, thyme & rosemary. All should have copious amounts of bacon! OTW it tastes like tomato soup with clams.

[whippersnapper]

Title says it all....
This.


I have always assumed I am the only person in the world who prefers Manhattan.

Let's find out:

"No, there is another" - Yoda

"Not anymore" - Clouseau

[Natedogg]

Hmm, how about a maine chowder with a clear broth? damn fine.

That's called Rhode Island chowdah...

Gets my vote.

[advres]

So there are officially 4 people who are out of their minds here.

And I have to ask... why did the Manhattan listing get "chowda" but the NE got "chowder"? I think you have it backwards.

[MakersTeleMark]

Why all the chowd talk in tech?

[hutash]

Winter NE, summer Manhattan (with a little Tasbasco.)

[yellofin]

New England with fresh clams and some bacon few drops of tobasco

[geomorph]

Hmm, how about a maine chowder with a clear broth? damn fine.



What Natedogg said. I usually refer to that as RI chowder, but I suppose it is more of a variant on New England than anything.

[nickwm21]

Tech Talk? I'm not the forum police, but ...

C'MON! </Gob>

This is a super technical discussion. GTFO!

Obviously good NE is better than standard MH and vice versa.

But a quality NE vs a quality MH... I gotta go with the red.

[nickwm21]

New England with fresh clams and some bacon few drops of tobasco

really... you like fresh clams!?!?!?! as opposed to what?

[hutash]

Bearded clams that smell like fish

[rushbikes]

I'm from Manhattan and I'll take NE Chowder any day over Manhattan. So...what spawned this question anyway??

If you're ever on the Vineyard, best I've tasted...
http://larsensfishmarket.com/

[Max Archer]

NE for me. I like mine with enough Tabasco to tint it pink. Not a big fan of RI. Never had Manhattan chowder, but I'm not big on tomato stuff in general.

[snowmonster]

If you're ever on the Vineyard, best I've tasted...
http://larsensfishmarket.com/

Nothing beats getting clams, oysters and a chowdah from Larsen's and sitting on Menemsha beach at sunset. New England chowder, of course.

[Chugachjed]

I made salmon chowder tonite. New England style just without clams.

[jondrums]

I can't believe it hasn't been mentioned yet:
50/50 ftw

I'm not even kidding. I used to get takeout at a place where they had either option, and I always got half and half. I'm pretty sure it was best with about 30/70 M/NE

[bl2000]

New England all the way. I had too much Campbell's tomato growing up and MCC reminds me too much of that.

For something different and especially for you southenuhs: Go down to the beach and screen a whole bunch of Donax (miniature) clams from the sand in the surf zone. Wash and strain out the sand. Throw the clams into a large pot of water and boil up some clear broth donax chowder. Season to taste (including adding cream or tomato base if that's your thing).

Best Donax hunting spots are on the west coast of FL.

[BoatBound]

That's called Rhode Island chowdah...

Gets my vote.

F' yeah, I am wrong, thanks. as soon as I saw your post, I remembered. Thanks. But glad you like.

[booner]

Chowdah from the Pearl FTW. Their waitresses are special too

[yellofin]

really... you like fresh clams!?!?!?! as opposed to what?

I work in the Fulton Fish Market you would be suprised at the restaurants that buy canned or pre-shucked and chopped chowders. You need the Long Island north shore topnecks and all of there juice---does that clear it up.

[BoatBound]

I work in the Fulton Fish Market you would be suprised at the restaurants that buy canned or pre-shucked and chopped chowders. You need the Long Island north shore topnecks and all of there juice---does that clear it up.

this man speak the truth. i am a fellow monger. I cut for a couple different shops for about 6 years. LI tops rule. Canned clams are ok if that's all you got but nothing even comes close to fresh cooked clams. Then you strain the water in cheesecloth and use the broth

[Meanfruit]

New England chowda is for Wal-Mart employees and folks with any genetic defect. Manhattan chowder is for those who walk the path of enlightenment, gracing mere mortals with their presence. It's just that simple.

[whippersnapper]

^ Thank you Mr. Madoff.

Seriously, it's all good. I'd like to make some mussel chowder sometime, need a recipe. On second thought, they're better just steamed with lots of garlic and French bread.

[Sinecure]

/\/\ Make sure you dump a bunch of white wine into the water you're steaming them with. And don't skimp on the garlic.

[Esses]

New England with fresh clams and some bacon few drops of tobasco

^^^This^^^

[BoatBound]

/\/\ Make sure you dump a bunch of white wine into the water you're steaming them with. And don't skimp on the garlic.

melt in a tbsp of butter- let slightly brown 1st= add some fresh mashed garlic, saute for a couple of minutes

Add just enough water to cover- I prefer to use at least 1/2 clam juice.

add muscles and 1/2 cup to 1 cup decent non-sweet white wine (sweet wine overpowers the flavors)

Add a good couple of handfulls of roughly chopped flat leaf (not curly) parsley

eat....

you can also


Cook in coconut water, add fresh lemon grass fresh ginger and add cilantro and hot pepper to taste. want to make it richer? Add coconut milk as well and or a good curry.