![]() Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix. Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan clam chowder Manhattan clam chowder has a reddish color from tomatoes The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919, and the current name was attested in 1934.Īs recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen. ![]() Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.Įarly documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooking using crackers or stale bread. The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. It is believed that clams were used in chowder because of the relative ease of harvesting them. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Clam chowder is any of several chowder soups in American cuisine containing clams.
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