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Old 07-16-2018, 05:08 AM
 
Location: Florida
666 posts, read 142,052 times
Reputation: 1616

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Quote:
Originally Posted by lkb0714 View Post
Freshwater clams are not euryhaline at all. They are stenohaline.
I think I said that without actually using the word.
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Old 07-16-2018, 05:44 PM
 
2,335 posts, read 591,128 times
Reputation: 2995
I find this thread very interesting. As a lifelong resident of New England, I've had chowder at dozens upon dozen of places. Never once have I encountered or even heard of whole belly clams (soft shell clams) in chowder. It has always been quahogs (larger hard shell clams) that have been diced.

I have also never come across chowder where whole belly clams were placed on top while in the shell (steamers).

If the shell didn't have a clam inside, and was just black gunk, there's something wrong. Since it's been a few days since this thread was started, I assume you didn't get sick.

With whole belly clams (steamers), the shells open during the cooking/steaming process. Never eat one that has a completely closed shell. Those will make you sick.
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Old 07-17-2018, 05:22 AM
 
Location: northern New England
1,739 posts, read 705,292 times
Reputation: 6811
nope, never got sick. Just grossed out.
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Old 07-17-2018, 09:10 PM
ERH
 
Location: Cary, NC
1,032 posts, read 1,493,401 times
Reputation: 1618
Quote:
Originally Posted by Javacoffee View Post
This is why we're supposed to soak them in water for a day before eating, I guess. It gives the clam a chance to empty its bowels.
If I never hear this phrase again, it will be too soon.
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Old 07-21-2018, 05:03 AM
 
714 posts, read 329,602 times
Reputation: 1131
Quote:
Originally Posted by VTsnowbird View Post
The chowder was not that good, and I had ordered it because they were supposed to be known for their chowder. It was too salty (and I like salt) and had way too much bacon or pork belly in and on it. That was the main flavor, bacon. I am a clam chowder snob, I believe it only needs onions, potatoes, clams and some cream. The liquid should NOT be thickened with anything that makes it come out like a white sauce. Maybe a little bacon fat to saute the onions in. I normally don't eat it in restaurants where I suspect it comes from a food service company because it is always gloppy.
Agreed on the chowder. I hate the ultra thick kind of New England clam chowder, the type some places brag you can stand up a spoon in. Itís invariably thickened with flour or something similar, and yes, itís too ďwhite sauceĒ tasting for me.

I like my chowder to taste like, you know, clams. The unthickened type does when done well.

And thatís not snobbery, to my way of thinking. Itís your hard earned money youíre spending, and you should spend it on something that you enjoy. Lifeís too short to eat crappy food when you donít have to.
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Old 07-21-2018, 05:10 AM
 
2,335 posts, read 591,128 times
Reputation: 2995
I prefer natural/clear/RI chowder.
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Old 07-21-2018, 06:56 AM
 
Location: Massachusetts
3,295 posts, read 1,841,988 times
Reputation: 10422
Quote:
Originally Posted by redplum33 View Post
I prefer natural/clear/RI chowder.
I grew up in northeastern Massachusetts. I am almost 50 now. Growing up clam chowder was thin broth with a pat of butter on top. I loved it! Somewhere along the way it became that thick white crap. My theory was it morphed that way for tourists.
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Old 07-21-2018, 06:59 AM
Status: "Even better than okay" (set 11 days ago)
 
Location: Coastal New Jersey
51,301 posts, read 50,558,025 times
Reputation: 60223
I can't wait until this thread fades away. Every time I see it in the list, I gag. Good diet too, though.
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Old 07-21-2018, 04:22 PM
 
714 posts, read 329,602 times
Reputation: 1131
Quote:
Originally Posted by redplum33 View Post
I prefer natural/clear/RI chowder.
These days, I prefer it as well. Manhattan clam chowder is fine too. Am least inclined to have NE style chowder anymore, though if itís the unthickened type, thatís okay.
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