And while you might encounter an ultra traditional recipe that still places a biscuit in the chowder, once potatoes became more readily available, they were more commonly used to thicken the soup, and biscuits and crackers became the accompaniments we know them to be today. With the arrival of French and English seafarers to parts of Canada and New England, came the arrival of their chowder.
While the earliest chowders probably originated in the s, the earliest American recipes have been around since the s. According to The Seattle Times article, as Americans moved west, the popularity of chowder spread, and the diversity in types of chowders became more robust. Migrating New Englanders who wanted a taste of home were sure to keep their chowder recipes active.
And, as certain ingredients became more readily available, those recipes were adjusted to include local staples. Chowder has managed to adapt and evolve. Kind of an amazing food, right?!
Will you enjoy your next bowl of chowder any more now that you know what they are, and where they came from? Bonus points to you! Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is 'Yankee Doodle in a kettle. New England clam chowder is defined as "a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream.
This addition of milk or cream — producing the soup's unmistakable white color — is the biggest difference between the New England style and all the rest. This version is also often thickened with oyster crackers and doesn't include any vegetables except potatoes.
Today, the soup can be found all over the country, but is still most popular in the North East. Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods. Manhattan clam chowder is most often recognized by its red color, coming from the use of tomatoes and tomato paste.
The broth is much thinner than the thick New England version and while it also includes potatoes, most Manhattan-style chowders boast a variety of vegetables like carrots, celery, onion, and garlic for added flavor. While the name "Manhattan" stuck, the soup has little to do with New York City's most popular borough.
While it had its supporters, not everyone was a fan of the tomato-based twist on the original. Manhattan clam chowder remained "a notable heresy. Manhattan clam chowder, she wrote, "is only a vegetable soup and not to be confused with New England Clam Chowder, nor spoken of in the same breath.
Tomatoes and clams," she wrote, "have no more affinity than ice cream and horseradish. Not to be left out, New Jersey has also created its own version , which is more similar to Manhattan clam chowder.
It's made with tomatoes, creamed asparagus, light cream, and bacon. It's also seasoned with Old Bay spice, parsley, and celery powder. Going further south to Florida, St. Augustine calls Minorcan clam chowder one of its signature dishes. This one is similar to Manhattan-style in that it's tomato-based.
However, Florida's version includes one very unique ingredient: datil pepper. The pepper — varying in color from green to a yellowish orange — is indigenous to Cuba and was brought to Florida hundreds of years ago.
It's described as sweet, tart, and spicy, giving the soup it's one-of-a-kind flavor. The name Minorcan refers to Florida settlers from the island of Minorca, Spain who created the hearty soup with local ingredients in their Mediterranean style.
When vegetables have simmered 15 minutes, add clams to pot. Continue cooking over low heat, covered, 25 minutes more. Place stock in large stock pot. Add fish, then cover and bring to boil. Uncover partially and reduce heat. Season lightly to taste with salt and pepper. Simmer 20 minutes. Meanwhile, melt butter in skillet. Add salt pork and onion. Cook on low heat about 5 minutes. Dust pan with flour. Stir well. Cook 2 to 3 more minutes, being careful not to let flour brown.
Remove from heat. Strain stock into bowl, setting fish aside to cool. Add bit of stock to onion mixture. Return skillet to heat and deglaze. Return remaining stock to pot. Add deglazed onion mixture and potatoes to pot. Bring to boil. Reduce heat and simmer, uncovered, about 15 minutes. Meanwhile, remove bones and skin from fish and flake into pieces. Return fish to stock pot.
Simmer 5 minutes longer. Add milk to pot. Adjust seasonings to taste. Bring soup to boil. Then immediately remove from heat. Sprinkle with parsley and serve.
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