The Chowder Connoisseurs' Thread
 

Please add your favourite seafood chowder or soup stories, recipes, reviews and tips here.

It's chowder weather here and time to ask Chowder lovers about your best places, experiences, suppliers, home-made recipes and information sources.

It's an old story, but I'll never forget going to a restaurant at Monterey wharf (we were only going for a walk!) and chatting with a fellow Aussie who comes back to this place and stocks up! Maybe not any more with the liquid restrictions, but I's bet he still checks it through.

What's your taste? Boston-style, something creamier or perhaps spicier?

I'm up for some home-cook experiments, so please share your recipes and tips! :p

I was confused when you said that it was chowder weather. Then I saw your locale.

Also, a question.... what is creamier than Boston chowder? Is there some spicy, super thick Aussie chowder I haven't heard of and want to try?

Anyway, for me, definitely Boston/New England Clam Chowder. Manhattan Chowder is an abomination.

Best chowder I've ever had was on Cape Cod, along the main highway. Best chain chowder is from Claim Jumpers here in the Western US.

Thank you IceTrojan! The Monterey place with the chowder-fiend compatriate used condensed milk or similar, for a creamier, thciker consistency than Boston/New England chowder.

We started that trip with Boston chowder, tried some more in Kennebunkport, Maine and Newport, Rhode Island and ended in Monterey, CA. ;) Didn't try any in Cape Cod / Provincetown, but I wonder if there is a special recipe there, too?

We are expecting a storm and a gale in a couple of hours.

Wisely put. ^

Very, very suprisingly: the seafood chowder at the little restaurant near the United gates in EUG is superb and inexpensive.

If you are in the area of Rhode Island on I believe the first weekend of June each year, the Newport Chowder Festival is excellent, pay one price, sample 40 or so different types of chowder, New England style, Rhode Island style (clear broth), different seafoods, etc.

Beer is by the bottle

http://www.newportfestivals.com/Chowder-Cook-Off/

Some of it is very good stuff.

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.

Then let's call it Manhattan Cioppino.


And re: Rhode Island "Chowder".... no wonder they were outcasts to begin with....

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.

Just a Bump to check if you have any Chowder cooking tips - I'd like to try making some over the weekend. Where to begin?

I've used this recipe... it's relatively easy and turns out excellent with a couple of alterations:

- Use whole milk instead of water.
- Skip the microwaving of the salt pork (didn't understand that).
- No celery seed (don't like my chowder to be too "herby")

Mmm... now I'm hungry.

Gracias, IceTrojan... where is Capt. Parker's Pub?
Is he a seafoody Cnl. Sanders?

I guess I can find the salt pork, but where would I find the 'minor' clam base and clams?

Are the clams and the clam base integral to a chowder, or are there other substitutes that you have tried and still find okay?

Cheers! ^

Ah yes.... I find a smoky bacon to be just as delish, if you can't find the salt pork.

Instead of the clam base, you can just steam a bunch of clams and retain their juices, with sea or kosher salt and pepper for flavor. Or, you can buy it on Amazon :)

You can sub in canned clams and bottled clam juice... obviously not as tasty and more chewy, but still pretty darn good (and lots easier).

I haven't used this recipe for anything other than clams, but it seems like his could be used for fish (I don't like fish myself). For a potato chowder I'd definitely use bacon and add shredded cheese and sour cream.

I use a completely different recipe for my chicken tortilla corn chowder.

(And I have no idea where Capt. Parker's is, but they're on the Cape so it can't be all bad, right?)

My two favorite chowder places are on opposite ends of the Earth: Seattle and Cape Town (well, Houtsbaai actually).

Seattle, the original Ivar's on the waterfront, right near the ferry docks. The chowder is divine, and the views of the skyline and the sound, with the ferries coming and going, make for a wonderful setting. Many happy memories with friends eating great chowder when we had nothing better to do. Their salmon chowder is particularly good, although their traditional "white" chowder is also very good.

Cape Town/Houtsbaai: first time in Cape Town I was alone one afternoon and just started driving randomly. I ended up driving along the beautiful Atlantic drive below the Twelve Apostles and kept going straight, until I finally hit the beach at Houtsbaai about 20 minutes later. There is a tiny restaurant at the end of the round, that serves some really good chowder and seafood. Again, the location (as well as the food) are divine. It was late afternoon in winter, with a golden sun beginning to set on the peaks and bay. The chowder was great. Shame I do not remember the name. Anybody know it?

Neither is particularly luxurious and fancy and neither will probably be listed in Michelin or Zagats or whatever. But both have something special, and the food is good. Great places, for great memories.

The N.E. Clam Chowder at Shooter's in Ft. Lauderdale. Mmmmmm!!!

This is a great recipe from one of the cooking sites I frequent :D^


http://allrecipes.com/Recipe/Newport...er/Detail.aspx


Newport Clam Chowder
SUBMITTED BY: Dee