Chowder

RE: Chowder (ocdreamr)

Mon, 28 Jul 2003 22:16:16 GMT

quote:
Originally posted by Rick F.

quote:
Originally posted by EliseT

quote:
Originally posted by EdSails

What is a pilot cracker? Is it similar to an oyster cracker?

It's a cracker they're only testing

EliseT: Are you positive? I thought it was a really tough flight simulator.

Your both wrong ... It's someone trying out for the part of town redneck

RE: Chowder (EdSails)

Mon, 28 Jul 2003 20:31:55 GMT

I'm getting SO confused!!!!!!!

RE: Chowder (Rick F.)

Mon, 28 Jul 2003 20:20:12 GMT

quote:
Originally posted by EliseT

quote:
Originally posted by EdSails

What is a pilot cracker? Is it similar to an oyster cracker?

It's a cracker they're only testing

EliseT: Are you positive? I thought it was a really tough flight simulator.

RE: Chowder (EliseT)

Mon, 28 Jul 2003 19:33:10 GMT

quote:
Originally posted by EdSails

What is a pilot cracker? Is it similar to an oyster cracker?

It's a cracker they're only testing

RE: Chowder (lleechef)

Mon, 28 Jul 2003 12:37:21 GMT

Forget about the Pilot Crackers. I was the manager and chef of one of the largest retail fish markets in Boston. The clam chowder was famous, but I really think the FISH chowder and the Portuguese Fisherman's stew were more popular. Not to mention the Mediterranean Fish Soup. Ah.....all those good things out of the oceans. Serve all this up with Westminster Oyster Crackers. Period. And Bon Appetit.

RE: Chowder (jgleduc)

Fri, 18 Jul 2003 17:12:58 GMT

quote:
Never saw them in a store and don't know what they are called. Do you know anything about them?

I think I know the kind you're talking about, but I'm not sure what they're called either, except simply chowder crackers. I haven't seen them in stores, either. I'll keep an eye out, though - this topic has made me decide to get some chowder this weekend.

JL

RE: Chowder (seafarer john)

Fri, 18 Jul 2003 15:14:34 GMT

JG, your are certainly correct about the pilot crackers- the very best for chowder. I've had, on occasion,served with my chowder in New England, small round white, very very hard crackers similar to oyster crackers. Never saw them in a store and don't know what they are called. Do you know anything about them?

RE: Chowder (jgleduc)

Fri, 18 Jul 2003 14:42:41 GMT

quote:
What is a pilot cracker?

A pilot cracker is basically a variant of hardtack. It's a cracker roughly 1/4 inch thick, unsalted, with a wonderful, basic, bready flavor. They are superb crumbled into chowder. Nabisco's Crown Pilot Crackers are the most prominent commercial variety. I believe that they are only currently available in New England - Nabisco tried to get rid of them a few years back but were convinced not to by a protest movement. They are a cherished tradition. Pilot crackers are also delicious when spread with butter.

RE: Chowder (kdiammond)

Fri, 18 Jul 2003 14:37:21 GMT

Better than oyster crackers is what we called fried clam bits *(Maryland and Virgina. Basically they are clam juice or oyster juice and chopped bits with a tad of cornmeal an hot pepper fried in peanut oil till major yum

RE: Chowder (EdSails)

Fri, 18 Jul 2003 14:25:40 GMT

What is a pilot cracker? Is it similar to an oyster cracker?

RE: Chowder (jgleduc)

Fri, 18 Jul 2003 10:44:12 GMT

Clear chowder is indeed the favorite in Rhode Island, though it can be found elsewhere around New England. It may be what the review of Noah's is referring to, for it is indeed briney - the clear broth allows the flavors of the clams, potatoes and salt pork to really shine. It tastes like a day at the ocean. Love it. Chowder with cream is ok as well and certainly popular in these parts too - who can object to cream? But it lacks the bite that makes clear chowder so great.

One variety that sometimes goes under the name of Rhode Island-style chowder does include tomatoes, although not to the extent of the abomination that is Manhattan chowder. It's more like clear chowder with some tomato mixed in, often along with diced linguica or chourizo. The sausage, along with the fact that I've mostly encountered this style east of Providence, leads me to believe that this more properly can be seen as a Portuguese style - the product of the large Portuguese community that spreads down from the East Providence area to New Bedford and the Cape.

One thing I cannot abide in clam chowder of any kind is bacon. Salt pork is the key, here as in baked beans. I know some like to use bacon, but to me it gives a jarring flavor that competes with the clams. Anything that distracts from the basic elements of the chowder generally doesn't work for me.

The best chowder with cream in it I have ever had or hope to is the fish chowder at Main Street Seafood in Wakefield, RI. This little fish market/restaurant offers an incredibly rich chowder that is filled with scraps from the seafood offered for sale: bits of fish, scallops and lobster, all in a thick, creamy soup...delicious.

The essential accompaniment for all clam chowder, of course, is a pilot cracker.

JL

RE: Chowder (seafarer john)

Fri, 18 Jul 2003 10:34:45 GMT

I think it's what some of us call Rhode Island clam chowder- no milk, no tomato - a much purer essence of clam than in either Manhattan or New England . But they are all great if made properly.

RE: Chowder (Rick F.)

Fri, 18 Jul 2003 09:20:08 GMT

The writeup of Noah's has this description in it: "south-coast Yankee chowder (that’s the steel-gray briney kind)." Never heard of this. Can someone enlighten me?

RE: Chowder (EliseT)

Mon, 16 Jun 2003 03:40:19 GMT

New England style, Baby! That other stuff is just boullibase with ketchup. The King's Head Pub in Santa Monica makes it just perfect. I tried to copy their recipe..butter...cream...more butter and cream...but they fly in some special clams from the East coast that I can't get in markets here. I'm sure when I finally get to Maine to visit my nephew, it will take chowder to a whole new level for me. Someday...

RE: Chowder (muzzlehatch)

Mon, 16 Jun 2003 00:41:42 GMT

I'm with Sundancer and The Mayor, New England-style all the way, baby! Never had the RI type, doesn't sound like my bag. Manhattan, I like, but were it on the same menu as a NE style, I'd do the NE in a heartbeat. I really like mixed seafood chowders also, and lobster and crab bisques. Basically, put some quality fish in a white brine and I'm happy!

RE: Chowder (seafarer john)

Sun, 15 Jun 2003 22:59:20 GMT

Too many places thicken their chowder with some kind of gummy stuff- like maybe a seaweed product. Chowder should be thickened with cream and the starch from the potatoes combining with the fat from the salt pork!

RE: Chowder (Sundancer7)

Sun, 15 Jun 2003 18:16:52 GMT

No doubt with the Sundancer. I like the New England style, white creamy and stack full of clams.

There are a lot of places that claim to have it right, but few do it.

Paul E. Smith
Knoxville, TN

RE: Chowder (mayor al)

Sun, 15 Jun 2003 15:06:37 GMT

Since we are on the trail of the Best Chowder... Which style does it for you...New England (white and thick), Rhode Island (clear and still no Tomatoes), or Manhatten..With the Clear broth cluttered with Tomato chunks etc. Describe any regional specialties that I haven't touched on....

BTW I must ask...Is it true that in Rhode Island they serve Chowder in "Thimble's" just to keep the serving size in 'scale'? hehehe

For me, I like New England style..plenty of Cream, whole clams and clam chunks, tater's, green onion/chives, thick enough to let the spoon down easy when left standing (no splash). I put bacon crumbles on top and a pat (read chunk) of Butter to float on top. Season to taste, but it doesn't need much.

Elise, Bushie will drive 1400 miles to eat BBQ sheep with us next month..Soup on the Left Coast would be as big a deal as BBQ sheep, fer sure !!

RE: Chowder (Bushie)

Thu, 29 May 2003 15:56:48 GMT

quote:
Originally posted by EliseT

And as for you, Bushie...I'm in LA, how far is the drive?

A mere 1400 miles, but it appears I've already missed it! Ah, c'est la vie.

RE: Chowder (EliseT)

Thu, 29 May 2003 00:39:56 GMT

Wow, I am so full! I ended up using 3/4 cup heavy cream and only 1/4 cup whole milk. It was sooooo good! You really couldn't taste the bacon as a separate ingredient, it really blended well. I'll bet crab would be good instead of chicken.

RE: Chowder (dbear)

Wed, 28 May 2003 23:02:58 GMT

Switch the chicken for clams and, apart from the cajun chicken magic, which might well work with clams, you have my recipe for clam/corn chowder. The idea is to combine two NE favorites into one GREAT chowder; this also works with just about any seafood. The light bulb idea is bacon, which is terrible for ya, but excellent in so many things. Great recipe EliseT!

RE: Chowder (EliseT)

Wed, 28 May 2003 22:48:16 GMT

Hahahahahahahahhahahahaha

RE: Chowder (pigface)

Wed, 28 May 2003 22:41:17 GMT

I got the Canadian Cheese Soup recipe somewhere ...
But I was referring to that Slice of CHEESE from Roadfood
When You hit 100 Post

RE: Chowder (EliseT)

Wed, 28 May 2003 22:31:03 GMT

Hmmm, I was wondering about that. That Marie Callendar's potato-cheese soup is so good. I have white American and Tillamook cheese in the fridge. What do you think?

RE: Chowder (pigface)

Wed, 28 May 2003 21:50:12 GMT

Elise ... I see CHEESE in you near Future

RE: Chowder (EliseT)

Wed, 28 May 2003 21:26:00 GMT

What a great site! I added it to my faves. I forgot to say that I will add flour to the butter/bacon grease mixture and also I will chop the bacon and add it to the soup.

And as for you, Bushie...I'm in LA, how far is the drive?

RE: Chowder (pigface)

Wed, 28 May 2003 20:33:11 GMT

Add a Little Cream ? ... It great Stuff, butter's sister !
You'll get thicker product in the end with a light Roux, or even a Béchamel. But it sound great
Here's info on those thicken'ers

http://www.gumbopages.com/food/sauces/index.html

RE: Chowder (Bushie)

Wed, 28 May 2003 20:13:32 GMT

What time should I come over?

Chowder (EliseT)

Wed, 28 May 2003 20:06:29 GMT

OK, I have BBQ'd corn and raw chicken and bacon leftover from Memorial Day. I think I will make my 1st chowder. Here is what I'm thinking of doing, and you all can tell me where I'm wrong or can improve (or give me recipes for any and all chowders...I love them!):

Boil chicken in a can of chicken broth and water, set aside to cool. Shred chicken. Fry bacon, remove from pan. Pour off some of the grease and add some butter. Fry onion, celery and red pepper. Add chopped potatoes, Bay Leaf, thyme, sage, Paul Prudholme's Poultry Magic, cooked chicken and chicken stock. Bring to a boil. Add cooked corn, milk and a little cream, salt and pepper to taste and let simmer til hot. Sound right?