official name

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tuke
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2006/06/22 22:17:15 (permalink)

official name

What is the official name of the clear broth non-tomato based style of Clam Chowder?
#1

18 Replies Related Threads

    Tony Bad
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    RE: official name 2006/06/22 22:56:57 (permalink)
    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.
    #2
    GordonW
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    RE: official name 2006/06/22 23:22:36 (permalink)
    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.
    #3
    mayor al
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    RE: official name 2006/06/23 14:27:23 (permalink)

    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.)
    #4
    Ashphalt
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    RE: official name 2006/06/23 14:39:56 (permalink)
    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."
    #5
    Michael Hoffman
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    RE: official name 2006/06/23 15:09:27 (permalink)
    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.
    #6
    lunamoth
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    RE: official name 2006/06/23 16:05:02 (permalink)
    Tony Bad: Evelyn's in RI has been rebuilt
    #7
    GordonW
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    RE: official name 2006/06/23 18:06:20 (permalink)
    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.
    #8
    Tony Bad
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    RE: official name 2006/06/23 19:43:58 (permalink)
    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.
    #9
    shortchef
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    RE: official name 2006/06/23 21:53:26 (permalink)
    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.
    #10
    Tedbear
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    RE: official name 2006/06/24 12:29:59 (permalink)
    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.
    #11
    roossy90
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    RE: official name 2006/06/25 17:39:00 (permalink)
    http://www.projo.com/cgi-bin/include.pl/summer/recipes/chowders/chowderindepth.htm
    #12
    xannie_01
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    RE: official name 2006/06/25 17:44:20 (permalink)
    congratulations roossy for becomming a filet mignon!
    maybe now you'll be treated better than a piece of meat.
    #13
    mr chips
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    RE: official name 2006/06/25 20:26:43 (permalink)
    Let me add my congrats as well, Roossy. Keep the faith. I always enjoy hearing from you.
    #14
    essvee
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    RE: official name 2006/06/25 21:00:35 (permalink)
    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.
    #15
    salsailsa
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    RE: official name 2006/06/25 23:55:11 (permalink)
    I'd like the recipe essvee. Thank you for posting the link Roossy90.


    Sorry I spelled your name wrong
    #16
    roadtripxx
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    RE: official name 2006/06/26 06:39:20 (permalink)
    nice roossy90.... thanks for the link
    #17
    roossy90
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    RE: official name 2006/06/26 16:56:54 (permalink)
    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)
    #18
    Jimeats
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    RE: official name 2006/06/27 05:53:49 (permalink)
    We called it Chesapeake Bay clam chowder. It covered a multitude of questions and encompased a large area. Chow Jim
    #19
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