Thread: Manhattan vs New England - Clam Chowder

Title says it all....

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

I prefer Manhattan, but they are both delicious.

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

So far it's a landslide . . .

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

C'MON! </Gob>

I like both but NE is my favorite

CHOWDAH!
CHOWDAH!

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.

Originally Posted by nickwm21

Title says it all....

This.

Originally Posted by JONG Q Public

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

Originally Posted by BoatBound

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

That's called Rhode Island chowdah...

Gets my vote.

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.

Why all the chowd talk in tech?

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

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

Originally Posted by BoatBound

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.

Originally Posted by Mustonen

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.

Originally Posted by yellofin

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

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

Bearded clams that smell like fish

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/

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.

Originally Posted by rushbikes

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.

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

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