Clam Chowder in Bread Bowls

As I’m a Northeasterner, when I hear “clam chowder” my mind immediately goes to the creamy, rich, hearty goodness that is New England Clam Chowder. This is the typical winter fare that keeps us Yankees warm on the ski slopes and sledding down snowy banks for hours and hours. The chowder sticks to your ribs, keeps your core warm and makes you smile on -15 degree (including wind chill) days.

I’m also from Manhattan, so I’m well aware of New England Clam Chowder’s alterego, the red Manhattan Clam Chowder. As a kid, I was not a fan of this soup. It was the imposter of clam chowder. Definitely not the real deal. “Ewww…who eats red clam chowder?!!” However, as an adult, my palette has shifted and I really like the acidity and sharpness of this tomato-based version. And now that I don’t have the metabolism of a hypeactive 8 year old, it’s also a more health conscious choice. For those DC-VA-MD folk, Manhattan Clam Chowder is farely similar to Maryland Clam Chowder, only the NYC version lacks corn and chicken (presumably these additions come from the Eastern shore of MD).

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