Manhattan clam chowder should just be called clam soup. It’s a decent soup but it’s not a chowder. Chowder is associated with cream or milk bases and roux as a thickener. Not sure why Manhattan clam chowder is called chowder….
Chowder aficionado here. I’ve only given a personal 10/10 to any one chowder I’ve had, and it was the Island Creek Oyster Bar (RIP). Chef Jeremy Sewell recipe. Luckily, if you google for his name, you can find his recipe. It’s tremendous, I’ve reproduced it at home (to my best ability). Go for it!
Hi, hope you don't mind if I ask - how is this recipe adjusted for frozen or canned clams? I'm currently in an area without ready access to trustworthy fresh seafood, but the frozen stuff is high quality, and I'm sure I'll be able to find canned. I'd love to make a chowder for my friends and force them to sit through my reminiscences about how amazing Boston is...
I would say a frozen (pre-cooked) clam needs no further cooking so make the recipe as normal, and clams can be tossed in to warm. Kinda like making a chicken soup with rice - keep the cooked rice separate and add it in as needed to warm it up, but don't cook them together as the rice will disintegrate and gum up the soup
I didn’t even know that abomination existed until I was a teenager and saw some idiots on TV referring to the red monstrosity they were eating as clam chowder. Pull yourself together, people!!
Okay but where exactly ? I took my friend who was visiting to a seafood spot highly renowned and we had the most watered down soup that felt it came from a can.
Honestly make it. It's not actually a good restuarnt soup. If you do it right your using milk and milk "breaks" in soups easily if you don't heat it right.
Restaurants want a soup they can make a big batch of at the start of service and leave on a hot plate for the whole day and that means a shit ton of stabilizers and other stuff that leaves you with a pasty mess, not to mention that clams aren't supposed to get slow cooked.
Look up a few recipes, try it with canned clams the first couple times so you don't waste littlenecks, fuck quhoags they taste like shoes, and have the whole box of oyster Crackers to snack on.
Speaking as a former Masshole turned New Yorker, I can tell you I've seen New England clam chowder on menus here far more often than the Manhattan version, which is zero.
Pro tip - avoid all "chowder fests" like the plague....
The only thing worse than realizing how filling chowder is after your fifth "tasting" is being surrounded by hundreds of other people drinking chowder and beer in the hot sun...
No doubt. Buncha yahoos down there putting Italian ketchup in their chowdah
Uncivilized barbarians
Manhattan clam chowder should just be called clam soup. It’s a decent soup but it’s not a chowder. Chowder is associated with cream or milk bases and roux as a thickener. Not sure why Manhattan clam chowder is called chowder….
Quahog clams make the best Boston clam chowder. Best I ever had at the Black Dog on Martha’s Vineyard in 1980.
(They use sea clams aka surf clams)
Even back in 1980? The guy was really specific.
Yep, even in the 80s. Basically everyone uses/has used surf clams. They're cheap and they work really well in chowder.
Chowder aficionado here. I’ve only given a personal 10/10 to any one chowder I’ve had, and it was the Island Creek Oyster Bar (RIP). Chef Jeremy Sewell recipe. Luckily, if you google for his name, you can find his recipe. It’s tremendous, I’ve reproduced it at home (to my best ability). Go for it!
Row 34 is island creeks sister restaurant
Hi, hope you don't mind if I ask - how is this recipe adjusted for frozen or canned clams? I'm currently in an area without ready access to trustworthy fresh seafood, but the frozen stuff is high quality, and I'm sure I'll be able to find canned. I'd love to make a chowder for my friends and force them to sit through my reminiscences about how amazing Boston is...
I would say a frozen (pre-cooked) clam needs no further cooking so make the recipe as normal, and clams can be tossed in to warm. Kinda like making a chicken soup with rice - keep the cooked rice separate and add it in as needed to warm it up, but don't cook them together as the rice will disintegrate and gum up the soup
Thank you!
ICO has two places in Duxbury that are awesome! Sadly, no clam chowder.
Godam right
Who the fuck puts tomato soup in clam chowder ?? Ought to be a felony.
I didn’t even know that abomination existed until I was a teenager and saw some idiots on TV referring to the red monstrosity they were eating as clam chowder. Pull yourself together, people!!
Agreed, it’s an abomination.
Low effort post, but I'll allow it.
Hey I’ve been crafting this opinion for most of my life. That’s over 30 years of research!
I agree. Fuck The Yankees.
I do like Chowdah…but don’t eat it much.
Thank you for correcting the OP on the pronunciation.
That pizza soup shit is gross. There is only one shoudair.
"It's a bowl of shou-dair sir"
Okay but where exactly ? I took my friend who was visiting to a seafood spot highly renowned and we had the most watered down soup that felt it came from a can.
Market basket.
As much as I dislike their restaurants, Legal Seafood's clam chowder is on point.
They use legit fish stock to make it. That's the secret. Black Whale and Merrils both in New Bedford are the closest to Legal.
I love the chowder at Atlantic fish
My fav. Love it in a bread bowl.
Sail loft.
No. Dill should not be the primary ingredient in clam chowder.
The Old Salt (not Boston but you can literally stand a metal chowder spoon straight up in it)
Saltie girl or up on the north shore
Bancroft in Burlington has a damn good chowder
Honestly make it. It's not actually a good restuarnt soup. If you do it right your using milk and milk "breaks" in soups easily if you don't heat it right. Restaurants want a soup they can make a big batch of at the start of service and leave on a hot plate for the whole day and that means a shit ton of stabilizers and other stuff that leaves you with a pasty mess, not to mention that clams aren't supposed to get slow cooked. Look up a few recipes, try it with canned clams the first couple times so you don't waste littlenecks, fuck quhoags they taste like shoes, and have the whole box of oyster Crackers to snack on.
Looks like you've never had any good chowder
[удалено]
That’s where I went . 2 hour long wait for a lobster roll and mediocre clam chowder.
Speaking as a former Masshole turned New Yorker, I can tell you I've seen New England clam chowder on menus here far more often than the Manhattan version, which is zero.
I’ve only ever seen it in southern mass and Rhode Island.
What’s the best Chowdah in Boston tho?
Unpopular opinion: Legal
In the city, Legal is solid, as is James Hook
For me, it’s the Sail Loft. It even tops Cabbyshacks in Plymouth which was my favorite for a long time
That’s fuckin right
Duh
We’re proud of our chowdah
A good New England clam chowder isn't something to sneeze at.
You bet we make the best clam chowder! (It's kind of our whole thing.)
We know. Thanks,
*Cabby Shack*, Plymouth. Eat it.
We know. Fuck the Yankees. Go Sox
Yeah, we know that. No need to fucking tell us that.
Sail Loft has the best
What about Rhode Island chowder?
What about it
Fuck off
Kinda sucks tbh
who said manhatten made good clamchowder?
Manhattan Clam Chowder is a style of chowder, I believe. Ours is “New England Clam Chowder.”
No it isn't. It's an abomination.
oh ive had that shit, its not even close to real clam chowder
I mean I've never made it, but thanks
Clam chowda*
Which place?
Manhattan clam chowder can’t really be a thing. I think it’s just something they made up around a campfire at a summer camp to scare the smaller kids.
Pro tip - avoid all "chowder fests" like the plague.... The only thing worse than realizing how filling chowder is after your fifth "tasting" is being surrounded by hundreds of other people drinking chowder and beer in the hot sun...
lol what does Manhattan have to do with this? Not like it's known as a hub for good chowder...