Clam chowder is one of the chowder soup containing kima and broth. In addition to shellfish, common ingredients include diced potatoes, onions, and celery. Other vegetables are not usually used, but small carrot pieces or parsley ornaments can sometimes be added especially to the color. The laurel leaf decoration adds color and flavor. It is believed that shells are used in chowder because of the ease of harvesting them. Clam chowder is usually served with salted biscuits or small hexagonal oyster crackers.
This dish comes from the Eastern United States, but is now commonly served in restaurants all over the country, especially on Fridays when American Catholics traditionally do not eat meat. Many regional variations exist, but the two most common are New England or "white" clam chowder and Rhode Island/Manhattan or "red" clam chowder.
Video Clam chowder
Histori
The earliest and most popular type of clam chowder, New England cham chowder, introduced to the region by French, Nova Scotian or British settlers, became common in the 18th century. The first recipe for other varieties, the Manhattan clam chowder, known for using tomatoes and red dye, was published in 1934. In 1939, the state of New England in Maine debated a law that would ban the use of tomatoes in cream soup, prohibits the form of "Manhattan".
Maps Clam chowder
Variations and main styles
Because the popularity of New England shellfish soup spread throughout the United States in the 19th and 20th centuries, many other regions have introduced their own local touches on traditional recipes.
Delaware clam chowder
This variety usually consists of diced salted pork, salt water, potatoes, onion cut, quahog clam, butter, salt, and pepper. This variety is more common in the early and mid-20th centuries, and is likely to share its most common ancestor with New England cham chowder.
Hatteras clam chowder
Served throughout the Outer Banks region of North Carolina, this clam chowder variation features clear broth, bacon, potatoes, onions and flour as a thickening agent. Usually flavored with large amounts of white and/or black pepper, and sometimes with chopped green onions or even chilli sauce.
Long Island Clam chowder
Long Island clam chowder is a variant that is part of New England style and Manhattan style, making it a cream of tomato cream cham. His name is a geographical term, noting that the location of Long Island, just like the recipe, is about halfway between Manhattan and New England. This variant is popular in many small restaurants in Suffolk County, New York.
Manhattan clam chowder
Manhattan shell cream soup has a red broth, which is tomato based. The addition of tomatoes as milk substitutes was originally the work of Portuguese immigrants in Rhode Island, as tomato-based stew has become a traditional part of Portuguese cuisine.
In the 1890s, this chowder was called "Fulton Fish Market clam chowder" and "New York City clam chowder." Clam chowder Manhattan is referenced in the "Hotel St. Francis Cookbook, Victor Hirtzler" (1919).
Minorcan Cram chowder
Minorcan clam chowder is a spicy traditional version found in Florida restaurants near St. Louis. Augustine and the northeast corner of Florida. It has a base of tomato broth, with "secret ingredients", Spanish datil pepper, a very hot chili comparable to habanero. Datil pepper is believed to be brought to St. Augustine by Menorcan settlers in the 18th century, and traditions are among the Menorcan descendants that will only grow and flourish in two places: Menorca, Spain and St. St. Augustine, Florida.
New England cham chowder
New England clam chowder, sometimes referred to as Boston Clam Chowder in the Midwest, is cream or cream-based, and often consistently thicker than other regional styles, although traditionally rather thin (with many late 19th and early 20th century recipes using condensed milk as a base). Usually made with potatoes, onions, and shellfish.
New England clam chowder is usually accompanied by oyster crackers. Crown Pilot Crackers is a popular cracker brand to accompany chowder, until the product is discontinued in 2008. Crackers may be crushed and mixed into the soup for thickening, or used as an ornament.
New Jersey clam chowder
The main ingredients are shake shells, onions, bacon, diced potatoes, pepper, celery powder, parsley, peppers or seasonings of Old Bay, asparagus, light cream, and tomato slices.
Rhode Island clam chowder
Rhode Island's traditional clam chowder - going back decades - is a red chowder and served as a state-of-the-art Rhode Island clam chowder. Rhode Island clam chowder has a base of tomato and potato broth, but unlike Manhattan's red chowder, Rhode Island clam chowder has no tomato chunks and contains no other vegetables. The origins of Rhode Island's traditional clam chowder are reportedly Portuguese immigrants in Rhode Island dating back over a century. This recipe has been served for decades with clamcakes in impressive venues like Rocky Point and Crescent Park. Rhode Island (red) stoppers are served primarily and especially in the long-standing New England restaurants and hotels.
A secondary Rhode Island clam chowder has a clear broth that can be found generally along the southern coastal stretch of New England from eastern Connecticut to southwest Rhode Island. In southwest Rhode Island, this distinct clam chowder is sometimes called "South County Style" which refers to the everyday name of Washington County, Rhode Island, where it is reported to originate; But in other parts of New England, this clear clam chowder is called Noank Clam Chowder. This clear chowder chowder, which generally contains quahog, broth, potato, onion, and bacon, is mostly served along the southern New England coast of southwest Rhode Island, including on Block Island.
More variations
Some restaurants present their own unique clam chowders that are not included in certain categories. As an example:
- Clam chowder is sometimes served in a sourdough bread bowl, especially in San Francisco, where sourdough bread is popular among tourists, and has been considered a distinctive dish since 1849.
- Except for the replacement of smoked haddock for shellfish, chowders are very similar to traditional Scottish cullen broth.
- Fish chowder is similar to clam chowder except that grated, often coded, is replaced for shellfish. Other ingredients are onions and potatoes. Shellfish and fish chowder can be made with shellfish and fish.
- In the Pacific Northwest cuisine, such as Seattle and Portland, Oregon, smoked salmon is sometimes added to clam chowder. Salmon chowder is also a popular fish chowder.
See also
References
External links
- Recipe for Minorcan Clam Chowder
- The New England Chowder Compendium
Source of the article : Wikipedia
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