clam chowder new england VS manhattan....

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benzjamin13 said:
New England. I make it with Bacon, Celery, Onions, Potatoes, Clams and Juice, Half and Half, Thyme, a Bay Leaf, Hot Sauce, Salt, and Pepper
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music to my ear's :drool: lol my bad FISH -are-fishFOOD, about the chowder!! just playin CHOWDA HEAD!!..... :D
 
rayman45 said:
i say nyc.. GUESS WHY?
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It is made with cackroaches?
 
Josh said:
Tomatoes have no place in a chowder.
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new england is the best and Josh is speaking the truth... :grinyes: :grinyes: :grinyes:
 
I was born in Chicago, but moved to New England when I was 3. I've been making CHOWDAH for the best part of 21 years. Clam Chowder is meant to be a filling, and rich experience. The cream and the dash of brandy that I add to mine enhances the natural richness and sweetness of clams that have been freshly dug (I make mine with Chatham Quahogs and Cherrystones, I can dig about 100 of them in an hour). All tomatoes do is add a nasty acidity that turns the clams into tasteless chewy bits of nothing. The stuff that comes out of New York is Tomato Clam soup. A chowder, by definition, MUST have a cream base.
 
Josh said:
I was born in Chicago, but moved to New England when I was 3. I've been making CHOWDAH for the best part of 21 years. Clam Chowder is meant to be a filling, and rich experience. The cream and the dash of brandy that I add to mine enhances the natural richness and sweetness of clams that have been freshly dug (I make mine with Chatham Quahogs and Cherrystones, I can dig about 100 of them in an hour). All tomatoes do is add a nasty acidity that turns the clams into tasteless chewy bits of nothing. The stuff that comes out of New York is Tomato Clam soup. A chowder, by definition, MUST have a cream base.
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emerald laguase could'nt have said it better... BAAMMMM! :thumbsup:
 
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