"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 02-10-2006, 09:08 AM   #1
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Diff between Manhattan & New England Clam Chowder?

I've always wondered about this. Can anyone enlighten me? Thanks!

__________________

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 02-10-2006, 09:09 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
About 200 miles

Manhattan has tomatoes. New England does not.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-10-2006, 09:13 AM   #3
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
new england has a sauce primarily made of milk...
where has mnhatten has a tomatoe base...
__________________
LEO'S WEBSITE:
http://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 02-10-2006, 10:10 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,712
i've mentioned this here before but, both are actually recipes from the northeast u.s., new england style (creamy white-ish) being the original one. somewhere along the way, sailors, probably from portugal or spain, added tomatoes to the mix and reduced or eliminated the cream from the recipe. it's easier to keep tomatoes fresh on a ship than it is to keep cream, i guess.
having been horrified at the adulteration of their signature dish, new englanders procalimed it "manhattan style" chowdah, thumbing their collective noses at it as they do all things new york.

all i have to say is "go yankees"!!!!

actually, i prefer new england style, so long as the cream is fresh. the best i've ever had was at a small restaurant on killington mountain in vermont called max's place. they supposedly used fresh vermont cream, and a new batch was made each day for freshness.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 02-10-2006, 10:16 AM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
start with bacon onion garlic, maybe carrot, clams and their juices and potatoes.
then think Long Island farms and go tomato and complimentary herbs for Manhattan
then think New England and dairies and add whole milk (not too far from half and half) for New England. Maybe some parsley from the garden (and a touch of Thyme if you are real adventurous.)

Now those glue based things they call chowder have a heritage from the 70s of thicker is better so add flour. But the region is strickly diner and buffet, not geographical.
__________________
Robo410 is offline   Reply With Quote
Old 02-10-2006, 06:51 PM   #6
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Thanks folks! Enlightening... I didn't know which one to order the last time I was in the States and both soups were on the menu.
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 02-10-2006, 06:59 PM   #7
DC Grandma
 
Dove's Avatar
 
Join Date: Dec 2003
Location: USA,California
Posts: 3,217
Smarty Pants GB!
LOL....
__________________
May I always be the person my dog thinks I am.

Walk towards the Sunshine and the Shadows will fall behind you!
Dove is offline   Reply With Quote
Old 02-10-2006, 07:32 PM   #8
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Grew up in NYC and my mom made the best Manhattan style chowder on the face of the planet.

Then lived in New England for a while and fell in love with their product.

Find the cream in the New England style makes the stuff a bit less acidic than the Manhattan style.

But love them both, and what I will order depends upon my mood at the moment.
__________________
auntdot is offline   Reply With Quote
Old 03-26-2006, 07:16 PM   #9
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I like both, but for some reason prefer the New England style in the winter; the Manhattan style in the summer.
__________________
BreezyCooking is offline   Reply With Quote
Old 03-27-2006, 04:00 AM   #10
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
And then I recently came across Boston Clam Chowder too. So what's the diff?!
__________________

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.