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"Clam Chowder, Red Or White?"

Discussion in 'Food Forum' started by Glockdude1, Jan 29, 2006.

  1. Glockdude1

    Glockdude1 Federal Member CLM

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    Preferences? Recipes?

    ;N
     
  2. Dandapani

    Dandapani

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  3. Mild Bill

    Mild Bill Millennium Member

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    I'll just say that when I do it red, I toss in shrimp, scallops, mussels, and Mahi chunks
    to make it a 'seafood stew"...

    A 'Cioppino', or 'Frutti di mare' if you will... ;a

    For 'Clam Chowder'----------white...

    But I'll add corn...

    ;c
     
  4. noway

    noway

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    Boston , and if you do not know that means























    white ;)
     
  5. JohniusMaximus

    JohniusMaximus

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    For the love of everyting good and Holy WHITE!!

    If it's red I agree with Mild Bill. Make seafood stew.
     
  6. GreenBeret1631

    GreenBeret1631

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    I like both! I do get tired of the white though, as it is usually the one offered in this area!

    A good red or "Manhatten" red chowder made well is really good for a change! :)
     
  7. Blitzer

    Blitzer Cool Cat

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    Red, no can do dairy, darn it!;P
     
  8. Glockdude1

    Glockdude1 Federal Member CLM

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    I too prefer the white.

    ;N
     
  9. Sam White

    Sam White I miss you bud Silver Member

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    I haven't had Manhattan chowder since I left NJ. I'd love it just because I'm sick of eating New England/Boston/White all the time.
     
  10. ChuckUles

    ChuckUles Señor Member

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    White.


    I think they even have a "clear" variety in Rhode Island...^8
     
  11. mitchshrader

    mitchshrader Deceased

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    if you make another sort of clammy thing and it's red, it may be GOOD but it's not chowdah. and you, the person that put corn in it! Stop That Right Now or I'll Tell Your Mother!

    now that those minor heresies are squelched..

    chowdah is made with several things and NOTHING ELSE.

    clams. and clams. (that's, clams, and MORE clams)..

    potatoes.

    smoked pigmeat of some sort. (jowls, salt pork, bacon, ham trimmings)

    it doesn't take much pigmeat, but it's essential.

    the potatoes must have the skins on and not be too mushy, but DONE.

    you don't waste any clam juice and you don't waste any cooking water and you don't let there be potato dirt or clam sand in it.

    you need JUST enough cream to make it milky, and plenty of butter, and pepper. You need throughout the whole thing MINIMAL liquid. tease it together on absolutely minimum juice, it's a stew when you're done.

    how? get a cast iron skillet and fry some pigmeat, and chop & fry some potatoes (till they are faintly edgy crisp and half raw inside) and add to clams and clam juice and pepper it and seethe 15-20 minutes and add cream & butter & a spoon & oystah crackahs. and more pepper.
     
  12. noway

    noway

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    {the potatoes must have the skins on and not be too mushy, but DONE. }

    I cool with everything except the skins on the potatoes.

    Chowder I'm used to, has peel and cut in cubed potatoes w/NO SKIN on. I had that stuff like that w/skins on and it was yucky :(
     
  13. antediluvianist

    antediluvianist

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    Clam chowder started out white (New England). There were Portuguese in New York and Portuguese tend to use tomatoes in their cuisine , so they made their chowder red from those tomatoes.

    I'm from New York. I like the red chowder.

    Whichever, throw in clam juice.