traditionally made with seafood like clams, fish, or corn, along with vegetables like potatoes and onions, and a creamy milk or tomato base. The dish's name is believed to come from the French word chaudière, referring to the large pots used by fishermen to cook the chowder with their catch and leftovers.

(I happen to prefer Manhattan, as was born there.)

Can't fool my Queens Colony genes

Rhode Island clam chowder is so much better. I never liked Manhattan clam chowder although I have not had it since I was a kid.

in cream. Yummy.

https://maritimecountrykitchen.com/hodge-podge-recipe/

But I enjoy a bisque or a fumet broth equally as well

😋



✌🏻

He bristled even at the mention of clam chowder. ‘The chowder is the feckin’ clam - not the feckin’ soup!’ Remember when Forrest Gump got a rundown on shrimp dishes from Bubba? I would go through laborious descriptions of how to grade cherrystones or littlenecks or quahogs or even chowders.

As for Manhattan clam chowder? I’ll take my minestrone straight-up and clams on the side. On the other hand, I would go swimming in a vat of the New England stuff if it were socially acceptable.