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View Poll Results: Pick one
Manhattan clam chowder 11 15.28%
New England clam chowder 61 84.72%
Voters: 72. You may not vote on this poll

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Old 03-18-2014, 12:50 PM
 
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They both sound good.
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Old 03-18-2014, 01:00 PM
 
Location: NYC
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Manhattan is healthier.
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Old 03-18-2014, 01:34 PM
 
Location: The Hall of Justice
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Quote:
Originally Posted by momtothree View Post
New England but with the thin soup base. I don't want my spoon to stand up in it.
Good clam chowder is sublime. The bad stuff is goop! I agree about an overly thick base.
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Old 03-18-2014, 02:37 PM
 
Location: Florida (SW)
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Another chowdah fan who doesn't like it thickened with flour.....if the chowdah is made with rich milk (some evaporated milk even) served with crackers and if the potatoes are well done......it will be thick enough. It isn't supposed to be paste like or have the consistency of a thick cream sauce, at least in my opinion. (And fish chowder is supposed to be even more milky....thinner than clam chowder.)
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Old 03-18-2014, 06:26 PM
 
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Quote:
Originally Posted by vision33r View Post
Manhattan is healthier.
and easier for those who have allergies to milk. Love both but the lactose thing put a kibosh on the NE.
Very hard to find good clam chowder (either one) near us. And where are the baked clams?
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Old 03-18-2014, 06:37 PM
 
Location: EPWV
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I like both too but often times reach for the NE version. Just can't over indulge .
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Old 03-18-2014, 06:56 PM
 
Location: Ft. Myers
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I love Manhattan but it is very hard to find at restaurants around here. Everyone has New England style, but I haven't found one restaurant locally with the red stuff. Maybe it is because we live in the South.

Don
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Old 03-18-2014, 07:40 PM
 
9,864 posts, read 14,017,944 times
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I like them both, but this is interesting...

"Manhattan clam chowder is a soup traditionally made from clams, pork, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, NOT Manhattan. Clam chowder, in its cream-based, New England version, has existed since the mid-18th Century, and no mention of any Manhattan chowder has been found that predates the 1930s. Many restaurants in northern Rhode Island sell both red and white chowders, while the US southern coast favors clear and white chowders. Often they are served alongside clam cakes.
According to Alton Brown, who pointed this out in the installment of his program Good Eats titled "Send In The Clams," the use of tomatoes instead of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine. New Englanders called this modified version Manhattan-style clam chowder as a pejorative because, in their snide view, calling someone a New Yorker was an insult"

Cookbook:Manhattan Clam Chowder - Wikibooks, open books for an open world
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Old 03-18-2014, 07:42 PM
 
Location: NYC
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Originally Posted by baileyvpotter View Post
and easier for those who have allergies to milk. Love both but the lactose thing put a kibosh on the NE.
Very hard to find good clam chowder (either one) near us. And where are the baked clams?
I like Manhattan better because tomatoes makes clams stand out. NE style the clam flavor is masked, which is why NE clam chowder sometimes tastes just like a Potato bisque since many soup places over use potatoes as fillers.
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Old 03-18-2014, 11:33 PM
 
Location: Western Oregon
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The only Manhattan style I've had is Campbells, and that's not a fair comparison.
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