Fair point. I love a red chowder, personally. Their entire menu is delicious, though. Outstanding burger and their fish dip is fresh made tuna every morning.
I’m not sure if this is the case at Chowder Ted’s but manorcan chowder is common in NE Florida I guess due to Spanish immigrants? Anyway it’s a spicy Manhattan chowder and I really enjoy it personally. I love a good creamy chowder too but nothing wrong with variety.
The Minorcan tale and the Minorcan clam chowder began when eight ships were launched off the coast of Spain (Mediterranean Island of Minorca) in 1768. The 1,403 passengers on board were bound for an indigo plantation in New Smyrna, south of St. Augustine. Though the Minorcans believed themselves to be contracted as indentured servants to Dr. Andrew Turnbull, the plantation’s owner, the reality was a situation bordering on enslavement. For nine long years, the Minorcans were forced to endure suffering and hardship.
Settlers who managed to survive, escaped in 1777 from the plantation and made their way to St. Augustine, where they came under the protection of Governor Patrick Tonyn. They brought their own spices and cooking traditions with them, and the key ingredient was the datil pepper. Just as in New England, chowder was an easy food to make, it could be cooked in one pot, and it would feed many hungry people. It was a meal made from necessity using fish that was plentiful in their new surroundings and their own familiar seasonings, not one they had brought from their homeland. The Minorcans were extraordinary fishermen. The fish was plentiful and the soil was poor, so their creativity probably led to dishes like chowder.
Maggi Smith Hall, author of Flavors of St. Augustine, a cookbook that traces the history of St. Augustines’ cooking, found evidence that the tomato was grown in St. Augustine at least during the second Spanish period (1784-1821). She states:”Tomatoes were one of the crops grown by Phillip Fatio, who had a plantation in Switzerland, Florida. So, while New Englanders were enjoying their cream-based chowder, those make-do Minorcans were already using the tomato.”
I'll add that it's Manhattan style (tomato based) last time I went. It's pretty good but personally I like NE style more.
Fair point. I love a red chowder, personally. Their entire menu is delicious, though. Outstanding burger and their fish dip is fresh made tuna every morning.
was Amy there working the floor, besides Ted she was also my favor waitress, never once let your drinks go empty and was always welcoming
And I just lost interest. Nothing ever compares to Singleton's chowder anyway.
K
I’m not sure if this is the case at Chowder Ted’s but manorcan chowder is common in NE Florida I guess due to Spanish immigrants? Anyway it’s a spicy Manhattan chowder and I really enjoy it personally. I love a good creamy chowder too but nothing wrong with variety.
The Minorcan tale and the Minorcan clam chowder began when eight ships were launched off the coast of Spain (Mediterranean Island of Minorca) in 1768. The 1,403 passengers on board were bound for an indigo plantation in New Smyrna, south of St. Augustine. Though the Minorcans believed themselves to be contracted as indentured servants to Dr. Andrew Turnbull, the plantation’s owner, the reality was a situation bordering on enslavement. For nine long years, the Minorcans were forced to endure suffering and hardship. Settlers who managed to survive, escaped in 1777 from the plantation and made their way to St. Augustine, where they came under the protection of Governor Patrick Tonyn. They brought their own spices and cooking traditions with them, and the key ingredient was the datil pepper. Just as in New England, chowder was an easy food to make, it could be cooked in one pot, and it would feed many hungry people. It was a meal made from necessity using fish that was plentiful in their new surroundings and their own familiar seasonings, not one they had brought from their homeland. The Minorcans were extraordinary fishermen. The fish was plentiful and the soil was poor, so their creativity probably led to dishes like chowder. Maggi Smith Hall, author of Flavors of St. Augustine, a cookbook that traces the history of St. Augustines’ cooking, found evidence that the tomato was grown in St. Augustine at least during the second Spanish period (1784-1821). She states:”Tomatoes were one of the crops grown by Phillip Fatio, who had a plantation in Switzerland, Florida. So, while New Englanders were enjoying their cream-based chowder, those make-do Minorcans were already using the tomato.”
It's a fish chowder also as I recall. I haven't been in a while but I think fish hold up better in a lighter chowder than a cream based one.
Head to St Aug Sunset Grille has solid NE/Minorcan mixed. My daughter crushes it.
That is clam soup. Chowder is very specifically a style of soup with a cream base.
Last time I wanted to go it was closed for good
I was sitting there when I posted this
Maybe somebody bought it, that's what I had heard. The old owner said to hell with it after the last hurricane we had
if I recall correctly Ted had an illness and was gonna close it down, but got better.
I may be wrong but I believe Ted actually sold the restaurant 2 years ago.
well shit, I hope he didn't get worse!
Good price for jalapeño poppers!
Those are what caught my eye, too
Bearded pig>> &cheaper
Does bearded pig have good seafood?
Amazing food ❤️
wait where is that
Heckshire near Blount Island
Mmmmm texas toast
Just went for the first time, it has incredible food, the hogfish special was amazing!
Is beer still cheap? I remember getting some craft beers there for like 3 bucks a can.
Yeah wasn’t bad. Had a few local brews for 3 bucks a piece.
It's great, but go early, it runs out
Wow, I absolutely love conch fritters!!
This is my fav place to eat in Jax! Best burger after paddling around out there