official name

What is the official name of the clear broth non-tomato based style of Clam Chowder?

quote:

Originally posted by tuke

What is the official name of the clear broth non-tomato based style of Clam Chowder?

Not sure if it is "official", but I have always heard it called Rhode Island Clear Clam Chowder.

I had a fine version here:

http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=251&RefID=251

Evelyn's burned last year, not sure if they have rebuilt yet.

In addition to Rhode Island, I've also seen references to a Maryland clam chowder, with a chicken stock base; and Hatteras clam chowder, with a clam broth base. Both with no tomato or dairy. Like Tony Bad, don't know if they're official.

I don't question Gordons comments, but the only one I have heard for the description you gave (clear etc) has been Rhode Island 'Style'. Michael Stern refers to it as such in a couple of the Roadfood Books. ( I really miss the Shore Dinner Hall in the Rocky Point amusement park near Warwick.)

Having grown up in Warwick, where many high school classmates got summer jobs at Rocky Point (actually in Warwick) and at the Shore Dinner Hall I won't repeat any of the legends of what the kitchen staff would do to that chowder.

As for official name, in Rhode Island it's traditionally "chowder."

quote:

Originally posted by tuke

What is the official name of the clear broth non-tomato based style of Clam Chowder?

I'll ignore the suggestion that there's any such thing as a tomato-based clam chowder, and just say that I've heard the Rhode Island style clear chowder called lumpy horse-piss, but whenever I've had it it was just called clam chowder.

Tony Bad: Evelyn's in RI has been rebuilt

quote:

Originally posted by Al-The Mayor-Bowen


I don't question Gordons comments, but the only one I have heard for the description you gave (clear etc) has been Rhode Island 'Style'. Michael Stern refers to it as such in a couple of the Roadfood Books. ( I really miss the Shore Dinner Hall in the Rocky Point amusement park near Warwick.)

Actually, Hatteras (or Carolina) chowder is the same as Rhode Island chowder -- basically, some kind of salt pork/bacon, clams, potatos and maybe onions, broth, and whatever odds and ends a particular recipe calls for. Hatteras also has a fish chowder (usually called striper stew) along the same lines -- layer fish chunks, potato, onion in a pot, add broth and salt, cook and eat. I expect these recipes derive from no fresh dairy being available back then.

I won't vouch for Maryland chowder -- I've never eaten it, only read about it.

quote:

Originally posted by lunamoth

Tony Bad: Evelyn's in RI has been rebuilt

That is great to hear! I was wondering if they would come back.

Thanks for the info.

I always have seen it referred to as "Manhattan Clam Chowder." I don't think that the Manhattan tribe would have enjoyed it. I know I don't.

quote:

Originally posted by shortchef

I always have seen it referred to as "Manhattan Clam Chowder." I don't think that the Manhattan tribe would have enjoyed it. I know I don't.

Every Manhattan Clam Chowder that I have ever eaten was a tomato-based concoction. Since the OP specified a non-tomato based, clear broth, I don't think that he/she was referring to Manhattan Clam Chowder.

http://www.projo.com/cgi-bin/include.pl/summer/recipes/chowders/chowderindepth.htm

congratulations roossy for becomming a filet mignon!
maybe now you'll be treated better than a piece of meat.

Let me add my congrats as well, Roossy. Keep the faith. I always enjoy hearing from you.

Rhode Island style chowder is the finest chowder known to man. It truly tastes of the sea. I posted my old man's recipe for it here acouple two three years ago. If anyone has a desire for the recipe, I'll post it again. True bliss.

I'd like the recipe essvee. Thank you for posting the link Roossy90.


Sorry I spelled your name wrong

nice roossy90.... thanks for the link

Thanks everyone...
As long as they put some 50/50 blend of ketchup on me, I dont mind being treated like a piece of meat.
(although, I do prefer if you use heinz 57 on me instead-and uh, Medium rare please-I burn easy)

We called it Chesapeake Bay clam chowder. It covered a multitude of questions and encompased a large area. Chow Jim