Manhattan Clam Chowder - Better than New England?
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Date: 2021-09-25
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Comments and reviews: 9
Ken
This seems like the debate over beans in chili or no beans in chili. I'm from Texas where I am supposed to believe that beans in chili is so sacrilegious you should be burned at the stake, but if someone wants some beans in their chili, go for it. Also, just to point this out, I will eat either the New England version OR the Manhattan version of clam chowder, and I'll enjoy them both (as long as someone else, like an actual chef, cooks either version)
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This seems like the debate over beans in chili or no beans in chili. I'm from Texas where I am supposed to believe that beans in chili is so sacrilegious you should be burned at the stake, but if someone wants some beans in their chili, go for it. Also, just to point this out, I will eat either the New England version OR the Manhattan version of clam chowder, and I'll enjoy them both (as long as someone else, like an actual chef, cooks either version)
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Cynthia
Your so funny better then New England. Not even close to mine. Than again I start off with clams I picked myself along with potatoes fresh out of the field.
Of course most people don't live in Maine and can get fresh everything for their chowder. One hint for you chef John the clams you used are already cooked so put all them in in the last 2 minutes just to heat through. That's why they were so chewy.
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Your so funny better then New England. Not even close to mine. Than again I start off with clams I picked myself along with potatoes fresh out of the field.
Of course most people don't live in Maine and can get fresh everything for their chowder. One hint for you chef John the clams you used are already cooked so put all them in in the last 2 minutes just to heat through. That's why they were so chewy.
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Steve
I can answer that, New England cream based clam chowder is the best, I like the Manhatten chowder also, but new England creamed base is is better with whole belly clams(from ispwich/long island, potatoes, chives, etc. if making Manhatten chowder I have to use Cento brand san marzano tomatoes, less seeds & the best flavor of any tomato & I think Manhatten is more like a chipino if you add more seafood items.
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I can answer that, New England cream based clam chowder is the best, I like the Manhatten chowder also, but new England creamed base is is better with whole belly clams(from ispwich/long island, potatoes, chives, etc. if making Manhatten chowder I have to use Cento brand san marzano tomatoes, less seeds & the best flavor of any tomato & I think Manhatten is more like a chipino if you add more seafood items.
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Calla
John, that looks like a lovely soup. It's not clam chowder, or chowdah as it is sometimes known. I'm from New England. Clam chowder is clam chowder and it's not red, that's just a fact. Anyway, this still looks like a lovely soup. Thanks for the recipe. ;-P
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John, that looks like a lovely soup. It's not clam chowder, or chowdah as it is sometimes known. I'm from New England. Clam chowder is clam chowder and it's not red, that's just a fact. Anyway, this still looks like a lovely soup. Thanks for the recipe. ;-P
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Tom
Another, excellent east coast clam chowder is Rhode Island style. It comes in three forms: chowder with clams and dairy, clear clam and then the Portuguese style with tomatoes. I like the clear best but you get to choose. As always enjoy what you enjoy.
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Another, excellent east coast clam chowder is Rhode Island style. It comes in three forms: chowder with clams and dairy, clear clam and then the Portuguese style with tomatoes. I like the clear best but you get to choose. As always enjoy what you enjoy.
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Vin
Thanks Chef. I had Manhattan Clam Chowder one time about twenty years ago and swore I'd never eat it again. It was exactly that watery, over-tomatoey soup you mention at the beginning. This, on the other hand looks delicious, and I can't wait to try it.
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Thanks Chef. I had Manhattan Clam Chowder one time about twenty years ago and swore I'd never eat it again. It was exactly that watery, over-tomatoey soup you mention at the beginning. This, on the other hand looks delicious, and I can't wait to try it.
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Janlynn
My mom always made this kind, she was famous for it, her secret was to cook the potatoes carrots and celery in with the onions, and then tomato and broth, fantastic never better so much more interesting than creamed clam chowder
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My mom always made this kind, she was famous for it, her secret was to cook the potatoes carrots and celery in with the onions, and then tomato and broth, fantastic never better so much more interesting than creamed clam chowder
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food
Hmm. You've identified exactly what I've never liked about the Manhattan style, which is that it's basically watered down tomato soup with a few clams in it. So I'm going to have to for real try this one soon, it looks delicious.
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Hmm. You've identified exactly what I've never liked about the Manhattan style, which is that it's basically watered down tomato soup with a few clams in it. So I'm going to have to for real try this one soon, it looks delicious.
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ccaswick
I've always preferred Manhattan over New England chowdah. Plus, I'm not a fan of taters in chowder, and I find rutabagas is a much less mushy option -- and it goes way better in Manhattan v. New England. Thanks Chef John.
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I've always preferred Manhattan over New England chowdah. Plus, I'm not a fan of taters in chowder, and I find rutabagas is a much less mushy option -- and it goes way better in Manhattan v. New England. Thanks Chef John.
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