Manhattan clam chowder vs New England clam chowder (restaurants, healthier, tomatoes)

[red4ce]

There's a reason New England style clam chowder is simply known as 'clam chowder' where I'm from.

[elston]

Originally Posted by swgirl926

Either/or, but I prefer the New England, with oyster crackers.

I just read a Wikipedia article that mentions versions such as Rhode Island, Delaware, New Jersey, and Minorcan Clam chowders. Anyone ever have any of these? Honestly, the only versions I've ever heard of were New England and Manhattan.

I was just thinking....."those aren't the only two options" My favorite is RI style quohog chowder. I grew up on the creamy New England one....and still like it....but we lived in RI when I was still a kid and then I moved back after college....I love their clam broth based chowder with fresh herbs and even the Portuguese style RI chowder with chopped linquica sausage and a can of tomatoes in it.

My mom used to make it for church fairs and sell gallons of it.


Rocky Point-Style Clam Chowder
1/4 pound salt pork, minced fine
3 medium onions
1 garlic clove
Old Bay Seasoning, (optional)
1 quart quahog or clam juice
Water about 1 cup or more–taste the broth first to see if it needs any at all.
2 pints shucked quahogs cut up small or 1 pint clams and 1 pint quahogs
About 5 medium potatoes cut into small cubes, old potatoes are best
Pilot crackers or crushed up oyster crackers about 1/2- 3/4 cup or as needed to thicken
1 can tomato soup or tomato sauce (we used a can of tomatoes smooshed up by hand before adding)
Black pepper
1. In a medium pot, fry the salt pork till browned well.
2. Throw in the onions and garlic and cook until translucent. You can, if you like, add a teaspoon of Old Bay Seasoning.
3. Add the clam juice and water. Bring to a simmer and add the quahogs or clams or or a mix of both, cook for 15 minutes.
4. Add the potatoes, cracker crumbs, tomato soup and simmer another 15 to 20 minutes till done. Stir it so the crackers disintegrate and thicken the chowder. Also break up a few of the potatoes, as that also thickens it nicely. Add pepper to taste.

[gentlearts]

No way would I eat clam chowder with tomatoes in it. It's just wrong.

[wadejay26]

I refuse to vote, because I like them both.

[JustJulia]

Originally Posted by swgirl926

Either/or, but I prefer the New England, with oyster crackers.

I just read a Wikipedia article that mentions versions such as Rhode Island, Delaware, New Jersey, and Minorcan Clam chowders. Anyone ever have any of these? Honestly, the only versions I've ever heard of were New England and Manhattan.

Yep, Rhode Island clam chowder has a clear, savory broth instead of creamy, and no tomatoes. I like to make that version.

[elston]

Well one version doesn't hve tomatoes and the Rocky Point version does .... not enough to make the broth red....but a little tomato and lots of pepper. (Rocky Point was a popular Oceanside resort area and amusement park....part of RI history. I remember going to Rocky Point Park for Chowder and RI clam cakes (they would be called clam fritters any place else).

The one without tomato usually is seasoned with fresh thyme or sometimes tarragon and has no water.....just clam broth. They are both delicious. Also usually they start off with tried out salt pork to sauté the onions....and the little crispy pieces of pork are sprinkled on top of the chowder when it is served.

[nmnita]

I love all cream soups and clam chowder is a favorite, but spoiled brat only like Manhattan style.

[momtothree]

New England but with the thin soup base. I don't want my spoon to stand up in it.

[Praline]

I prefer New England because I do love a good cream sauce.

[Naturen]

I love a good thick and rich New England clam chowder. Makes me want a bowl now.