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

Manhattan Chowder

6 Slices of thick cut bacon
1 lrg. Brown Onion, coarsely chopped.
2 large carrots, peeled & cut into 1/4" dice
4 stalks celery, diced fine.
4 cloves garlic, minced
1 tblsp. each, chopped fresh oregano, thyme, parsley, and basil
1 tsp. each black pepper & crushed red pepper
1 lb. firm white fish (cod, sea bass, haddock, etc.) cut into 1/2" cubes.
2 cups chopped firm tomatos (Romas are O.K., but heritage variety paste or canning tomatos are *much* more flavorful)
3 6 oz. cans of baby clams
2 cups peeled, 1/4" diced potato (I like Yukon Gold)
1 cup white wine


Fry bacon in a large skillet until crisp, and remove from pan leaving drippings, setting bacon aside for later. Sauté onion and carrot in drippings until onions are just starting to become translucent, add garlic, herbs, & fish continue and stir until the onions are fully translucent and the herbs wilted and well incorporated. Maintaining pan heat, add tomatos mixing well, and then remove from heat & transfer skillet contents to a stock pot. Add clams with the clamjuice in the cans, potatos, and white wine, crumble the bacon back into the pot, stir well, and then simmer for at least an hour, stiring occasionally.

Some cooks will subsitute tomato juice for white wine, but I find that the wine gives a richer flavor.

I've been a lifelong fan of the Boston kind, ever since Campbell's came out with it as a condensed soup (then Soup for One, then Chunky, then Select, etc.). It was a step up from cream of potato.

I'd give the best restaurant chowder award to SHELLS (multiple locations in Florida). Not cheap at $6+ a bowl, but very rich and loaded.

They also do a good one at the Paris steakhouse in Anchorage, and I like the one at Legal's (would be embarrassing for them not to have a good one).

Also tried the one at that place in Provincetown on Cape Cod that keeps winning all the awards and found it to be very good.

In the "cheap but still pretty good" category, I would have to say Skipper's product in the Northwest (a fast-food place) isn't half bad, and you can get on an all-you-can-eat basis with some meals.

The best clam chowder bar none can only be enjoyed at Gilbert's Chowder House on Commercial Street in Portland. Not a fancy restaurant; it's not supposed to be. Their chowder brings everybody in and wins all of the awards. ^

Capt. Parker's Pub is on Cape Cod in Yarmouth. They have GREAT Chowdah! And frequently win the best chowdah on the cape award.

I personally don't really like the clam aspect of clam chowdah but I do love the spiciness of it when made right. Trying to spice up a normal potato soup just doesn't seem to work out the same.

My absolute favorite chowder (and to me, the only chowder is new england clam chowder) is made by my dad tho, and since its a secret family recipe I won't be divulging here - but I will state that Snow's makes a clam chowder base that's pretty good to build on. I'd never eat soup right out of can and consider it chowder tho!

Hey - I resemble that remark! :p

But I agree - "Rhode Island" Chowder (with a clear broth) :eek: - I can't stand it! I prefer New England Chowder. (Luckily, you don't find RI Chowder outside of RI - as far as I know.)

There's a great fish chowder (not a clam chowder) at Ballyhoo's in Gainesville, FL. It's a creamy-style, chunky with wonderful seasonings and big chunks of fish and shellfish :)

I prefer new england style clam chowder. I will be visiting Maine and Nova Scotia in August, so I'll get to try some authentic types :D However, I can settle for Manhattan style if it is spicy. But if I want spicy, I prefer conch chowder in Key West if I can get it!

My father-in-law makes a great oyster stew that could be called a chowder (he's from Maine, so it qualifies). It's cream-based with oysters, potatoes, celery, and some spices and herbs, and lots of butter. He calls it Stoop Soup because he used to make it and eat it on his stoop :)

Thank you for these great variations and recommendations!

Following the 'Fishing with Vladimir' news stories at Kennebunkport, have there been any interesting stories on New England dishes, including varieties of chowder (chow-'dah')?

I'd have expected some chowder tasting as part of the welcoming celebrations (or following work sessions). ;)

FYI, it's possible to combine delicious wiine with chowder, here. :)

Just expect to wait some time for it. Like a half hour.

Jalapeno crawfish chowder, yum :D

Ivar's is probably the most famous here in Seattle, but for white chowder I prefer Anthony's.

I do like Ivars manhattan style... I love me some cioppino, so red chowder = good :)

When in Boston, Union Oyster House
When in Newport, Rhode Island, The Black Pearl
When in Southern Cal, Los Alamitos, & Long Beach, The Fish Company and Jimmy's Fish House
All are Boston Clam Chowder.

If red is your chowder of choice, The Chowder House in Rockport, Ma.

That sounds REALLY good!!!!!

+1 for the Black Pearl. I used to be at The Bell In Hand Tavern, directly adjacent to the Union Oyster House every Thursday for years. Never tried wither of their chowders. I suppose I should give it a try after almost two decades. :)

Someplace you'd never, ever think to go unless you had a reason to go there, Lenny's in Branford, CT is consistently rated one of the best seafood restaurants in the area, and was on a Travel & Leisure world top 100 list when I was younger. Their chowders are great, especially their fish chowder.

Was in TPA recently and the original Shell's on Dale Mabry is still going, even though the chain by the same name is no more. Still my favorite clam chowder (Boston style). Not cheap at $5.49 a bowl, but very "clammy."

Mo's on the Oregon coast was also pretty good.

Airport wise, I have never had better than the now defunct "Cafe Expresso" served near the 80s gates at SFO. They didn't make it onsite, but brought it in fresh daily, made locally in 5 gallon pails. Good burgers too. I really miss that place.

Where can I get the best clam chowder ?
 

Title says it all. I love clam or fish chowder.

Depends on what you like. It's like asking what the best kind of BBQ is. There's white chowder, red chowder, chowder with milk, chowder with cream, chowder with broth, etc.

The Great Chowder Cook Off in Newport, RI on June 2

http://www.newportwaterfrontevents.c...wder-cook-off/

is a great place to go and try dozens of chowders of all types, some are excellent, some taste like they came from a can.

Brophy Bros in Santa Barbara!

Thanks. I'm going to put that date on my calendar. I would be interested in that. I'm now making trips to Ri & Ct. as I have a son in Groton,

While not great for lots of things, I do dig the chowder at Legal's.

I agree. Been going to the Legal Seafood at Warwick,Ri which is right near PVD. I love it/

All of the above!:p

Don't shoot or mock me - Logan Airport is pretty darn good for Clam Chowder IMHO.

If you ever find yourself out West, there is the Splash Cafe in Pismo Beach CA. They'll even ship it to you.

http://www.splashcafe.com/

YES!! I forgot the name of the place in Santa Barbara but I believe that is it. I also like the crab shack on the end of the pier for Clam Chowder as well. Yummy! :D

I agree 100%. I use to make a few trips just to Logan for chowder & people thought I was crazy.