New England or New York Chowder

True...true...true....obviously another case of strong opinion getting in the way of factual evidence...not the scientific principle working at its best!

Manhatten if i'm makin it myself as its very flavorful,clean tasting,and well clammy. Well made New England is ok once in a while,but the fat and calories. I just like that delicous clam broth flavor of Manhatten.

My first choice will always be New England Clam Chowder.

Manhattan clam chowder is a cruel joke.

Nothing better than Manhattan Clam Chowder! I make mine with fresh celery, canned whole tomatoes, fresh carrots, fresh green pepper, fresh boiling potatoes, lots of fresh thyme, bay leaf, basil, lots of black pepper, salt, white wine, olive oil, clam juice and fresh or canned clams. Fresh or canned..It doesn't matter that much if the seasoning is right and the other ingredients are fresh. Personally, I like the canned clams better.

Very hard to find Manhattan Clam Chowder in restaurants.

WJ, Where have you seen that kind of chowder.

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Originally posted by wanderingjew

quote:

Originally posted by mjambro

I've been living in RI for the past seven years and have not yet come across a stated RI style that contains tomatoes. Best I can tell, RI style is New England style without the cream / milk - better yet half and half (or NE style is RI style with cream / milk added). Some places stock the RI style and add half & half or milk when ordered to make a NE style. About the only way to ruin a NE style is to thicken via corn starch, etc vs cream or half & half.

I guess the Sterns are wrong then. All I know is whatever it is you want to call it, the "red chowder" which is served here in Rhode Island tastes and looks absolutely nothing like the Manhattan Clam Chowder that is served in New York