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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.)
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 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.
"Manhattan clam chowder is a soup traditionally made from clams, pork, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island,NOTManhattan. 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"
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.
The only Manhattan style I've had is Campbells, and that's not a fair comparison.
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