Michael, Those comments were neither necessary or accurate. I’ve been eating Manhattan Style Clam Chowder all my life and all my life it’s been called Manhattan Style Clam Chowder. Not Manhattan Style Clam Soup. It even comes in commercial cans and on the can it says "Manhattan Style Clam Chowder." My father cooked clam chowder on a regular basis and it was always Manhattan style.

As for my geo-culinary roots: Having spent my first 17 yrs in NY, I was exposed to a wide variety of ethnic cuisines and have carried them with me throughout my life, which since then, has been lived in the hills of WV. Being widely traveled and always on the look out for good food, I believe the blend of various ethnic cuisines I grew up with, the good ol home style country cooking I’ve learned from my WV neighbors and my g’mother and the wide variety of cuisines sampled in my travels combined with my passion for cooking makes me fairly well qualified to comment on such mundane topics as clam chowder.

Now please Michael, stop directing your anger toward me. It does nothing to enhance the sophistocated persona you try and present.

I don’t recall anyone calling you a chowderhead, but if you believe yourself to be one, hey, feel free.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by WVHillbilly

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by JohnRF

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by fabulousoyster

Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary….

That’s clam soup. Chowder isn’t red.

From your posts in this thread it sounds like you think that clam chowder shouldn’t have any tomatos in it.

That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar’s in Seattle. They called it chowder, but they were wrong.

Manhattan Clam Chowder is red. It has no dairy products in it and is not thickened. It is a popular dish in the mid Atlantic area. That’s a simple fact.
You can say that chowder is only cream based, you can even spell it "chowda" or "chowdah." You would be wrong on both counts.
But go ahead, stick your fingers in your ears and yell "LALALALALALALA I CAN’T HEAR YOU."

Right! A guy from New York who claims he’s a hillbilly would certainly recognize chowder.

Ho Hum.

Two important definitions from Miriam-Webster Online

1. Main Entry: 2chowder
Function: noun
Etymology: French chaudi�re kettle, contents of a kettle, from Late Latin caldaria — more at CAULDRON
: a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (as potatoes); also : a soup resembling chowder

2. Main Entry: chow�der�head
Pronunciation: -"hed
Function: noun
Etymology: alteration of dialect jolterhead blockhead
: DOLT, BLOCKHEAD
– chow�der�head�ed /’chau-d&r-"he-d&d/ adjective

quote:

Originally posted by WVHillbilly

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by JohnRF

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by fabulousoyster

Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary….

That’s clam soup. Chowder isn’t red.

From your posts in this thread it sounds like you think that clam chowder shouldn’t have any tomatos in it.

That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar’s in Seattle. They called it chowder, but they were wrong.

Manhattan Clam Chowder is red. It has no dairy products in it and is not thickened. It is a popular dish in the mid Atlantic area. That’s a simple fact.
You can say that chowder is only cream based, you can even spell it "chowda" or "chowdah." You would be wrong on both counts.
But go ahead, stick your fingers in your ears and yell "LALALALALALALA I CAN’T HEAR YOU."

Right! A guy from New York who claims he’s a hillbilly would certainly recognize chowder.

Ho Hum.

thanks for sharing that shannon..

Fom the Merriam-Webster Online dictionary:

Main Entry: 2chowder
Function: noun
Etymology: French chaudi�re kettle, contents of a kettle, from Late Latin caldaria — more at CAULDRON
: a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (as potatoes); also : a soup resembling chowder.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by JohnRF

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by fabulousoyster

Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary….

That’s clam soup. Chowder isn’t red.

From your posts in this thread it sounds like you think that clam chowder shouldn’t have any tomatos in it.

That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar’s in Seattle. They called it chowder, but they were wrong.

Manhattan Clam Chowder is red. It has no dairy products in it and is not thickened. It is a popular dish in the mid Atlantic area. That’s a simple fact.
You can say that chowder is only cream based, you can even spell it "chowda" or "chowdah." You would be wrong on both counts.
But go ahead, stick your fingers in your ears and yell "LALALALALALALA I CAN’T HEAR YOU."

quote:

Originally posted by JohnRF

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by fabulousoyster

Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary….

That’s clam soup. Chowder isn’t red.

From your posts in this thread it sounds like you think that clam chowder shouldn’t have any tomatos in it.

That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar’s in Seattle. They called it chowder, but they were wrong.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by fabulousoyster

Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary….

That’s clam soup. Chowder isn’t red.

From your posts in this thread it sounds like you think that clam chowder shouldn’t have any tomatos in it.

quote:

Originally posted by fabulousoyster

Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary….

That’s clam soup. Chowder isn’t red.

Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary….

quote:

Originally posted by pastorpeace

Can you post the recipe WVHillbilly?

I wish I had it Pastor. It was lots of clams in big chunks, canned tomatos mashed up, potatos, carrots, celery, onion, parsley, ground pepper. He would always get enough clams to steam some for eating and use the leftover broth. He also collected the excess juice from the shuckers.
Never waste anything around a clam.

Can you post the recipe WVHillbilly?

It’s called Manhattan clam chowder. I grew up with it and never had a bowl of New England style till I was an adult. My dad had a killer recipe. He always used big fresh clams and lots of them.

I guess it depends on where we eat it, but my good friends from Rhode Island make their "Rhode Island style" clam chowder (and it is definitely clam, no other seafood) with potatoes, and no vegetables. Broth is definitely clear. It’s delicious, very smooth, and not spicy at all.