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 Spicy Manhattan Clam Chowder

Change Page: < 12 | Showing page 2 of 2, messages 31 to 53 of 53
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Ashphalt

  • Total Posts: 1644
  • Joined: 9/14/2005
  • Location: Sharon, MA
RE: Spicy Manhattan Clam Chowder Wed, 04/26/06 11:49 AM (permalink)
Wish I could. My Dad wasn't one for recipes, and everything was always different. My guess would be that he'd make a basic Manhattan clam chowder, and at the last he'd take it off the heat and stir in some whole milk or half and half. I know sometimes he used evaporated (not sweet) milk. Maybe that kept it from curdling from the acid in the tomatos, or maybe he just cooked the tomato base long enough before adding the clams to cut the acid. Just remember it was pretty good, and we kids mostly hated tomatos.
 
#31
    tacchino

    • Total Posts: 560
    • Joined: 11/13/2004
    • Location: New York City, NY
    RE: Spicy Manhattan Clam Chowder Mon, 05/1/06 10:28 PM (permalink)
    I guess it depends on where we eat it, but my good friends from Rhode Island make their "Rhode Island style" clam chowder (and it is definitely clam, no other seafood) with potatoes, and no vegetables. Broth is definitely clear. It's delicious, very smooth, and not spicy at all.
     
    #32
      WVHillbilly

      • Total Posts: 406
      • Joined: 4/15/2006
      • Location: Given, WV
      RE: Spicy Manhattan Clam Chowder Mon, 05/1/06 11:36 PM (permalink)
      It's called Manhattan clam chowder. I grew up with it and never had a bowl of New England style till I was an adult. My dad had a killer recipe. He always used big fresh clams and lots of them.
       
      #33
        pastorpeace

        • Total Posts: 3
        • Joined: 7/13/2004
        • Location: Minneapolis, MN
        RE: Spicy Manhattan Clam Chowder Tue, 05/2/06 1:53 PM (permalink)
        Can you post the recipe WVHillbilly?
         
        #34
          WVHillbilly

          • Total Posts: 406
          • Joined: 4/15/2006
          • Location: Given, WV
          RE: Spicy Manhattan Clam Chowder Tue, 05/2/06 2:38 PM (permalink)
          quote:
          Originally posted by pastorpeace

          Can you post the recipe WVHillbilly?


          I wish I had it Pastor. It was lots of clams in big chunks, canned tomatos mashed up, potatos, carrots, celery, onion, parsley, ground pepper. He would always get enough clams to steam some for eating and use the leftover broth. He also collected the excess juice from the shuckers.
          Never waste anything around a clam.
           
          #35
            fabulousoyster

            • Total Posts: 1855
            • Joined: 11/17/2005
            • Location: new york, NY
            RE: Spicy Manhattan Clam Chowder Tue, 06/27/06 9:10 PM (permalink)
            Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary....
             
            #36
              Michael Hoffman

              • Total Posts: 17810
              • Joined: 7/1/2000
              • Location: Gahanna, OH
              RE: Spicy Manhattan Clam Chowder Tue, 06/27/06 9:52 PM (permalink)
              quote:
              Originally posted by fabulousoyster

              Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary....

              That's clam soup. Chowder isn't red.
               
              #37
                JohnRF

                • Total Posts: 38
                • Joined: 5/30/2006
                • Location: Minetonka, MN
                RE: Spicy Manhattan Clam Chowder Tue, 06/27/06 10:05 PM (permalink)
                quote:
                Originally posted by Michael Hoffman

                quote:
                Originally posted by fabulousoyster

                Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary....

                That's clam soup. Chowder isn't red.


                From your posts in this thread it sounds like you think that clam chowder shouldn't have any tomatos in it.
                 
                #38
                  Michael Hoffman

                  • Total Posts: 17810
                  • Joined: 7/1/2000
                  • Location: Gahanna, OH
                  RE: Spicy Manhattan Clam Chowder Tue, 06/27/06 10:19 PM (permalink)
                  quote:
                  Originally posted by JohnRF

                  quote:
                  Originally posted by Michael Hoffman

                  quote:
                  Originally posted by fabulousoyster

                  Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary....

                  That's clam soup. Chowder isn't red.


                  From your posts in this thread it sounds like you think that clam chowder shouldn't have any tomatos in it.

                  That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar's in Seattle. They called it chowder, but they were wrong.
                   
                  #39
                    WVHillbilly

                    • Total Posts: 406
                    • Joined: 4/15/2006
                    • Location: Given, WV
                    RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 12:01 AM (permalink)
                    quote:
                    Originally posted by Michael Hoffman

                    quote:
                    Originally posted by JohnRF

                    quote:
                    Originally posted by Michael Hoffman

                    quote:
                    Originally posted by fabulousoyster

                    Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary....

                    That's clam soup. Chowder isn't red.


                    From your posts in this thread it sounds like you think that clam chowder shouldn't have any tomatos in it.

                    That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar's in Seattle. They called it chowder, but they were wrong.


                    Manhattan Clam Chowder is red. It has no dairy products in it and is not thickened. It is a popular dish in the mid Atlantic area. That's a simple fact.
                    You can say that chowder is only cream based, you can even spell it "chowda" or "chowdah." You would be wrong on both counts.
                    But go ahead, stick your fingers in your ears and yell "LALALALALALALA I CAN'T HEAR YOU."
                     
                    #40
                      saps

                      • Total Posts: 1551
                      • Joined: 8/18/2003
                      • Location: wheaton, IL
                      RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 1:48 AM (permalink)
                      Fom the Merriam-Webster Online dictionary:

                      Main Entry: 2chowder
                      Function: noun
                      Etymology: French chaudière kettle, contents of a kettle, from Late Latin caldaria -- more at CAULDRON
                      : a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (as potatoes); also : a soup resembling chowder.

                       
                      #41
                        roadtripxx

                        • Total Posts: 19
                        • Joined: 6/12/2006
                        • Location: los angeles, CA
                        RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 7:00 AM (permalink)
                        thanks for sharing that shannon..
                         
                        #42
                          Michael Hoffman

                          • Total Posts: 17810
                          • Joined: 7/1/2000
                          • Location: Gahanna, OH
                          RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 10:16 AM (permalink)
                          quote:
                          Originally posted by WVHillbilly

                          quote:
                          Originally posted by Michael Hoffman

                          quote:
                          Originally posted by JohnRF

                          quote:
                          Originally posted by Michael Hoffman

                          quote:
                          Originally posted by fabulousoyster

                          Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary....

                          That's clam soup. Chowder isn't red.


                          From your posts in this thread it sounds like you think that clam chowder shouldn't have any tomatos in it.

                          That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar's in Seattle. They called it chowder, but they were wrong.


                          Manhattan Clam Chowder is red. It has no dairy products in it and is not thickened. It is a popular dish in the mid Atlantic area. That's a simple fact.
                          You can say that chowder is only cream based, you can even spell it "chowda" or "chowdah." You would be wrong on both counts.
                          But go ahead, stick your fingers in your ears and yell "LALALALALALALA I CAN'T HEAR YOU."

                          Right! A guy from New York who claims he's a hillbilly would certainly recognize chowder.

                          Ho Hum.
                           
                          #43
                            JohnRF

                            • Total Posts: 38
                            • Joined: 5/30/2006
                            • Location: Minetonka, MN
                            RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 10:57 AM (permalink)
                            quote:
                            Originally posted by Michael Hoffman

                            quote:
                            Originally posted by WVHillbilly

                            quote:
                            Originally posted by Michael Hoffman

                            quote:
                            Originally posted by JohnRF

                            quote:
                            Originally posted by Michael Hoffman

                            quote:
                            Originally posted by fabulousoyster

                            Ahhhhhh, Manhattan Clam Chowder with lots of bacon, tomatoes, clams, potatoes, parsley, rosemary....

                            That's clam soup. Chowder isn't red.


                            From your posts in this thread it sounds like you think that clam chowder shouldn't have any tomatos in it.

                            That is correct. Although, I did once have a wonderful clam soup that had tomatoes in it at a place called Ivar's in Seattle. They called it chowder, but they were wrong.


                            Manhattan Clam Chowder is red. It has no dairy products in it and is not thickened. It is a popular dish in the mid Atlantic area. That's a simple fact.
                            You can say that chowder is only cream based, you can even spell it "chowda" or "chowdah." You would be wrong on both counts.
                            But go ahead, stick your fingers in your ears and yell "LALALALALALALA I CAN'T HEAR YOU."

                            Right! A guy from New York who claims he's a hillbilly would certainly recognize chowder.

                            Ho Hum.


                            Two important definitions from Miriam-Webster Online

                            1. Main Entry: 2chowder
                            Function: noun
                            Etymology: French chaudière kettle, contents of a kettle, from Late Latin caldaria -- more at CAULDRON
                            : a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (as potatoes); also : a soup resembling chowder

                            2. Main Entry: chow·der·head
                            Pronunciation: -"hed
                            Function: noun
                            Etymology: alteration of dialect jolterhead blockhead
                            : DOLT, BLOCKHEAD
                            - chow·der·head·ed /'chau-d&r-"he-d&d/ adjective
                             
                            #44
                              Michael Hoffman

                              • Total Posts: 17810
                              • Joined: 7/1/2000
                              • Location: Gahanna, OH
                              RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 11:02 AM (permalink)
                              I don't recall anyone calling you a chowderhead, but if you believe yourself to be one, hey, feel free.
                               
                              #45
                                WVHillbilly

                                • Total Posts: 406
                                • Joined: 4/15/2006
                                • Location: Given, WV
                                RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 11:14 AM (permalink)
                                Michael, Those comments were neither necessary or accurate. I've been eating Manhattan Style Clam Chowder all my life and all my life it's been called Manhattan Style Clam Chowder. Not Manhattan Style Clam Soup. It even comes in commercial cans and on the can it says "Manhattan Style Clam Chowder." My father cooked clam chowder on a regular basis and it was always Manhattan style.

                                As for my geo-culinary roots: Having spent my first 17 yrs in NY, I was exposed to a wide variety of ethnic cuisines and have carried them with me throughout my life, which since then, has been lived in the hills of WV. Being widely traveled and always on the look out for good food, I believe the blend of various ethnic cuisines I grew up with, the good ol home style country cooking I've learned from my WV neighbors and my g'mother and the wide variety of cuisines sampled in my travels combined with my passion for cooking makes me fairly well qualified to comment on such mundane topics as clam chowder.

                                Now please Michael, stop directing your anger toward me. It does nothing to enhance the sophistocated persona you try and present.
                                 
                                #46
                                  JohnRF

                                  • Total Posts: 38
                                  • Joined: 5/30/2006
                                  • Location: Minetonka, MN
                                  RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 11:25 AM (permalink)
                                  quote:
                                  Now please Michael, stop directing your anger toward me. It does nothing to enhance the sophistocated persona you try and present.


                                  Michael. Please.
                                   
                                  #47
                                    Michael Hoffman

                                    • Total Posts: 17810
                                    • Joined: 7/1/2000
                                    • Location: Gahanna, OH
                                    RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 11:35 AM (permalink)
                                    quote:
                                    Originally posted by WVHillbilly

                                    Michael, Those comments were neither necessary or accurate. I've been eating Manhattan Style Clam Chowder all my life and all my life it's been called Manhattan Style Clam Chowder. Not Manhattan Style Clam Soup. It even comes in commercial cans and on the can it says "Manhattan Style Clam Chowder." My father cooked clam chowder on a regular basis and it was always Manhattan style.

                                    As for my geo-culinary roots: Having spent my first 17 yrs in NY, I was exposed to a wide variety of ethnic cuisines and have carried them with me throughout my life, which since then, has been lived in the hills of WV. Being widely traveled and always on the look out for good food, I believe the blend of various ethnic cuisines I grew up with, the good ol home style country cooking I've learned from my WV neighbors and my g'mother and the wide variety of cuisines sampled in my travels combined with my passion for cooking makes me fairly well qualified to comment on such mundane topics as clam chowder.

                                    Now please Michael, stop directing your anger toward me. It does nothing to enhance the sophistocated persona you try and present.


                                    Once again you make a mistake, over and beyond your personal problems involving putting clams in tomato soup. It is not anger directed towards you (by me, at any rate), it is profound sadness for you. Pity, if you will.
                                     
                                    #48
                                      saps

                                      • Total Posts: 1551
                                      • Joined: 8/18/2003
                                      • Location: wheaton, IL
                                      RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 12:57 PM (permalink)
                                      The first chowders had neither tomatoes nor cream in them. I would venture to guess that the briny "Rhode Island Clam Chowder" was the precursor to both Manhattan and New England Clam chowder.
                                       
                                      #49
                                        WVHillbilly

                                        • Total Posts: 406
                                        • Joined: 4/15/2006
                                        • Location: Given, WV
                                        RE: Spicy Manhattan Clam Chowder Wed, 06/28/06 1:22 PM (permalink)
                                        If anyone is really interested iin clam chowder, go to the recipes forum. I've posted some info.
                                         
                                        #50
                                          TheHotPepper.com

                                          • Total Posts: 322
                                          • Joined: 11/24/2004
                                          • Location: NY, NY
                                          RE: Spicy Manhattan Clam Chowder Mon, 09/4/06 10:32 PM (permalink)
                                          Add some fresh oregano, you'll like what it does.
                                           
                                          #51
                                            marzsit

                                            • Total Posts: 343
                                            • Joined: 12/2/2006
                                            • Location: renton, WA
                                            RE: Spicy Manhattan Clam Chowder Sun, 12/3/06 4:04 AM (permalink)
                                            on the west coast, chowder can contain anything and we still call it chowder :)

                                            at ivar's, they don't call it manhattan style, it's called "red". new england is called "white", and the smoked salmon chowder is just plain wonderful :)

                                            we dunk our fries in tarter sauce as well. :)
                                             
                                            #52
                                              evenball

                                              • Total Posts: 1
                                              • Joined: 1/20/2008
                                              • Location: Las Vegas, NV
                                              RE: Spicy Manhattan Clam Chowder Sun, 01/20/08 10:59 PM (permalink)
                                              I'm in Canada and its chowder, whether Manhattan or New England. Personally, I love Manhattan. I'm not very fond of cream of clam soup. I have a KILLER recipe that has basil and thyme and vegies fried in bacon fat. Unfortunately for you. It dies with me.
                                               
                                              #53
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