man i love me some SOUP f'real. especially bean/pea related soups. but i've never tried the clam chowder for some reason. i really dislike fish. peace, stein. . .
man i love me some SOUP f'real. especially bean/pea related soups. but i've never tried the clam chowder for some reason. i really dislike fish. peace, stein. . .
Except clams aren't fish. They be mollusks.
Clam Chowder rules. It's better than Mr. and Mrs. Smith even.
man i love me some SOUP f'real. especially bean/pea related soups. but i've never tried the clam chowder for some reason. i really dislike fish. peace, stein. . .
Except clams aren't fish. They be mollusks.
Clam Chowder rules. It's better than Mr. and Mrs. Smith even.
hmm. . . well i really like shrimp and cream of brocolli soup. might i like clam chowder? peace, stein. . .
einstein, I know this sounds ghetto but for real go to skippers and get some chowder and theres no turnin back, you will abandon popeyes for a bit maybe even but so worth it.
man i love me some SOUP f'real. especially bean/pea related soups. but i've never tried the clam chowder for some reason. i really dislike fish. peace, stein. . .
Except clams aren't fish. They be mollusks.
Clam Chowder rules. It's better than Mr. and Mrs. Smith even.
hmm. . . well i really like shrimp and cream of brocolli soup. might i like clam chowder?
peace, stein. . .
Ein...
How is it possible that you have gone through 30 years of life and NEVER had clam chowder?
don't hatt, it's delicious I am a tomato lover though, so I am biased:
" New Yorker's insist on tomatoes in their chowder and call it Manhattan clam chowder. Cookbook writer and chef James Beard (1903-1985) described Manhattan clam chowder as: ". . . that rather horrendous soup called Manhattan clam chowder. . . resembles a vegetable soup soup that accidentally had some clams dumped into it."
Connecticut chowder seems to be yet another version of the Manhattan-style clam chowder, made with tomatoes in place of milk.
Introduction of the Tomato
Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, this tomato version had come to be called Manhattan clam chowder. "
They used to have this really awesome canned clam chowder at costco, but it's long gone. I wish I remembered what brand it was but we're talking a good 8-9 yrs ago. Most canned clam chowder are wimpy, Campbell's chunky is passable, but I really miss that costco one. Fresh ground black pepper is essential, and a dash of tobasco too.
my favourite has to be bisque though, lobster/shrimp/crab etc etc.......so good.
Comments
the rill ? is red, or white?
white. ne cc rules.
white! creamy or chunky is the real question though?
mmm... with crackers yo
i really dislike fish.
peace, stein. . .
but I am down with the new england whitey steelo, too
radd
Never had red chowder?
Except clams aren't fish. They be mollusks.
Clam Chowder rules. It's better than Mr. and Mrs. Smith even.
peace, stein. . .
red clam chowder, no doubt.
Ein...
How is it possible that you have gone through 30 years of life and NEVER had clam chowder?
i don't usually like seafood either, but clam chowder is what's up (white > red)
No disrespect to Manhattan, but there is no clam chowder but white. Red is something else but it's not clam chowder.
agreed... i was trying to be diplomatic to the people that like red, but that shit is really not even an option
don't do it
As stated, black pepper is the key.
Also, sometimes, when it's in season, spots around here have lobster chowder.
Shit is so unfadeable.
So necessary.
so
I am a tomato lover though, so I am biased:
" New Yorker's insist on tomatoes in their chowder and call it Manhattan clam chowder. Cookbook writer and chef James Beard (1903-1985) described Manhattan clam chowder as: ". . . that rather horrendous soup called Manhattan clam chowder. . . resembles a vegetable soup soup that accidentally had some clams dumped into it."
Connecticut chowder seems to be yet another version of the Manhattan-style clam chowder, made with tomatoes in place of milk.
Introduction of the Tomato
Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, this tomato version had come to be called Manhattan clam chowder. "
from: http://whatscookingamerica.net/History/Chowder/ManhattanChowder.htm
you mad doggie? walk away son before it's too late haha
my favourite has to be bisque though, lobster/shrimp/crab etc etc.......so good.
BUt as far as clam chowder is concerned. WHITE.