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Originally posted by Rick F.

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Originally posted by EliseT

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Originally posted by EdSails

What is a pilot cracker? Is it similar to an oyster cracker?

It’s a cracker they’re only testing

EliseT: Are you positive? I thought it was a really tough flight simulator.

Your both wrong … It’s someone trying out for the part of town redneck[}:)][:D]

I’m getting SO confused!!!!!!![:D]

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Originally posted by EliseT

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Originally posted by EdSails

What is a pilot cracker? Is it similar to an oyster cracker?

It’s a cracker they’re only testing

EliseT: Are you positive? I thought it was a really tough flight simulator.

Forget about the Pilot Crackers. I was the manager and chef of one of the largest retail fish markets in Boston. The clam chowder was famous, but I really think the FISH chowder and the Portuguese Fisherman’s stew were more popular. Not to mention the Mediterranean Fish Soup. Ah…..all those good things out of the oceans. Serve all this up with Westminster Oyster Crackers. Period. And Bon Appetit.

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Never saw them in a store and don’t know what they are called. Do you know anything about them?

I think I know the kind you’re talking about, but I’m not sure what they’re called either, except simply chowder crackers. I haven’t seen them in stores, either. I’ll keep an eye out, though – this topic has made me decide to get some chowder this weekend.

JL

JG, your are certainly correct about the pilot crackers- the very best for chowder. I’ve had, on occasion,served with my chowder in New England, small round white, very very hard crackers similar to oyster crackers. Never saw them in a store and don’t know what they are called. Do you know anything about them?

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What is a pilot cracker?

A pilot cracker is basically a variant of hardtack. It’s a cracker roughly 1/4 inch thick, unsalted, with a wonderful, basic, bready flavor. They are superb crumbled into chowder. Nabisco’s Crown Pilot Crackers are the most prominent commercial variety. I believe that they are only currently available in New England – Nabisco tried to get rid of them a few years back but were convinced not to by a protest movement. They are a cherished tradition. Pilot crackers are also delicious when spread with butter.

Better than oyster crackers is what we called fried clam bits *(Maryland and Virgina. Basically they are clam juice or oyster juice and chopped bits with a tad of cornmeal an hot pepper fried in peanut oil till major yum

What is a pilot cracker? Is it similar to an oyster cracker?

Clear chowder is indeed the favorite in Rhode Island, though it can be found elsewhere around New England. It may be what the review of Noah’s is referring to, for it is indeed briney – the clear broth allows the flavors of the clams, potatoes and salt pork to really shine. It tastes like a day at the ocean. Love it. Chowder with cream is ok as well and certainly popular in these parts too – who can object to cream? But it lacks the bite that makes clear chowder so great.

One variety that sometimes goes under the name of Rhode Island-style chowder does include tomatoes, although not to the extent of the abomination that is Manhattan chowder. It’s more like clear chowder with some tomato mixed in, often along with diced linguica or chourizo. The sausage, along with the fact that I’ve mostly encountered this style east of Providence, leads me to believe that this more properly can be seen as a Portuguese style – the product of the large Portuguese community that spreads down from the East Providence area to New Bedford and the Cape.

One thing I cannot abide in clam chowder of any kind is bacon. Salt pork is the key, here as in baked beans. I know some like to use bacon, but to me it gives a jarring flavor that competes with the clams. Anything that distracts from the basic elements of the chowder generally doesn’t work for me.

The best chowder with cream in it I have ever had or hope to is the fish chowder at Main Street Seafood in Wakefield, RI. This little fish market/restaurant offers an incredibly rich chowder that is filled with scraps from the seafood offered for sale: bits of fish, scallops and lobster, all in a thick, creamy soup…delicious.

The essential accompaniment for all clam chowder, of course, is a pilot cracker.

JL

I think it’s what some of us call Rhode Island clam chowder- no milk, no tomato – a much purer essence of clam than in either Manhattan or New England . But they are all great if made properly.

The writeup of Noah’s has this description in it: "south-coast Yankee chowder (that s the steel-gray briney kind)." Never heard of this. Can someone enlighten me?

I’m with Sundancer and The Mayor, New England-style all the way, baby! Never had the RI type, doesn’t sound like my bag. Manhattan, I like, but were it on the same menu as a NE style, I’d do the NE in a heartbeat. I really like mixed seafood chowders also, and lobster and crab bisques. Basically, put some quality fish in a white brine and I’m happy!