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I used to prefer New England, but I had Manhattan recently and it was very, very good. I had eaten it before but hadn't enjoyed it as much. I still like New England, but not too thick or gluey. Some canned chowdah is just dreadful.
Unfortunately, I don't eat nearly as many shellfish as I'd like. One of my daughters is allergic, and I am not in the habit of buying clams or shrimp or whatever.
I like the tomato variety. For some reason seems less heavy.
Which do you like? Tell us your chowder theory.
I like them both!
And a place called The Ugly Mug in Cape May, NJ, has a clam chowder that is a combination of both--it's got tomato in it and it's creamy, but not as thick as NE clam chowder. It's really good.
I was raised up in south Texas where Mexican and Tex-Mex influences on food and cooking are very influential. To my way of cooking, if you put cream, milk, or half n half in it, then you have "chowder." If it has tomatoes and a broth or gravy, then it's "stew."
I was raised up in south Texas where Mexican and Tex-Mex influences on food and cooking are very influential. To my way of cooking, if you put cream, milk, or half n half in it, then you have "chowder." If it has tomatoes and a broth or gravy, then it's "stew."
That's the way I was raised as well glad there is at least two of us in the world.
I was born and raised in New England.
Clam Chowder for us was a milk based soup with clams and potatoes.
Substitute oysters for clams and you would have Oyster Stew.
Rhode Island Style Clam Chowder had tomatoes in it.
Now I live on the Pacific NW Coast.
Clam Chowder here is thick like gravy and always has bacon in it.
Sometimes it is a thick as pudding.
Although I have never had one I didn’t like, I prefer the thinner ones over those that are really thick.
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