Traveling England

Posts Tagged ‘New England Clam Chowder’

The name "Manhattan" comes to us from the word manna-hata, which means "island of many hills" in the language of the Lenape Native Americans. The island was purchased in 1626 from the Lenape by Peter Minuit, the third director of New Netherland, the territory discovered by the Dutch East India Company. The island was acquired for 60 guilders worth of trade goods, which has historically been translated to about $24, but is said to be about the equivalent of $500-$700 in today's United States currency.In the late 1800's Manhattan clam chowder was called "Coney Island clam chowder" and sometimes"Fulton Fish Market clam chowder" (named after the Fulton Fish Market established in New York in 1822). The name "Manhattan clam chowder" .. more»

The best Manhattan clam chowder is the one made with a minimalist recipe. This means that more attention is focused on the quality of the clams used. There have been many variations but the best Manhattan clam chowder uses freshly pureed clams plus some seasoning like chicken or beef broth to enhance the taste. This is basically the stock component of the Manhattan clam chowder.Other people from different parts of the country have adopted it as their own by adding some veggies into the mix but the soup itself is still the same. There have been people adding meat like bacon bits at the start of the cooking process up to hot sauce being added. The recipe has been spun .. more»

Many cook books have corn chowder recipes. The recipe in Fannie Farmer's book, "The Boston Cooking School Cook Book," originally published in 1896, calls for canned corn, onions, potatoes, and salt pork. This hearty soup is served with hard "common crackers" soaked in cold milk to soften them.New England recipes for corn chowder contain the basics of onions, potaotes, corn and cream. Fannie Farmer's recipe may have evolved from New England clam chowder with corn. Southern recipes for corn chowder call for the trinity -- onions, celery, green and red peppers. Many professional chefs and home cooks have experimented with the corn chowder recipes.Jasper White, on the Leite's Culinaria website, describes corn chowder as "the king of farmhouse chowders." His .. more»

There is nothing more fulfilling and hearty than a bowl of clam chowder with the aromas wafting up to thrill your senses and your mouth watering at the prospect of digging into the bowl of the wholesome, sumptuous and delicious soup. Clam chowder is by no means a new culinary rendition; as a matter of fact, the chowder has been around for so long that diverse versions of the soup have cropped up in various places using local ingredients. Some of the more popular recipes include:The New England clam chowder: This delicacy is made from cream onions, potato and salt pork or baconRhode Island clam chowder: This is a clear broth; not as popular as the creamy versions of clam .. more»