FlyerTalk Forums - View Single Post - The Chowder Connoisseurs' Thread
Thread: The Chowder Connoisseurs' Thread
View Single Post
Old Jun 19, 2007 | 4:06 pm
  #8  
xanthuos
10 Countries Visited
20 Countries Visited
30 Countries Visited
20 Years on Site
 
Join Date: Nov 2005
Location: NY by birth. By choice, BNA in the US, YXE in Canada.
Posts: 2,420
Originally Posted by mlshanks
Nonsense. It's just DIFFERENT.

A good Manhattan Chowder is a thinner and clam-heavy version of Cioppino, rich with tomato & herbs... My favorite, from Carine's Fish Grotto in Noyo Harbor below Fort Bragg, CA includes both seasonal fish and bits of itallian sausage with lots and lots of baby clams.

Don't get me wrong, I like New England "Chow-da" too, but let's face facts... spices are nearly a foriegn concept to the region, where it's all about creamy...not zippy.
I definitely prefer Manhattan Clam Chowder. If it's not "chow-da" to you, that's fine - then I don't need to call it chowder to crown it my favorite soup, period. Especially from The Steam Room in Port Jefferson, NY. Noshville Delicatessen in Nashville does a halfway decent job too.
xanthuos is offline  
Reply