[ARCHIVED THREAD] - Clam Chowder...which style? (Page 1 of 2)
Posted: 1/1/2011 5:16:00 PM EDT
It's New England style for me hands down. We are making a batch right now. 
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Quoted: I make a cusk and clam New England chowder. I get the cusk from a nearby lake. It doesn't get more New Englandy than that. Isn't cusk a ling-cod type saltwater fish? Sounds great in any case. There used to be a place in Seattle that made the best Halibut chowder I have ever eaten. Just outstanding. |
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I make a cusk and clam New England chowder. I get the cusk from a nearby lake. It doesn't get more New Englandy than that. Isn't cusk a ling-cod type saltwater fish? Sounds great in any case. There used to be a place in Seattle that made the best Halibut chowder I have ever eaten. Just outstanding. There's a freshwater species as well. It's actually the only freshwater codfish. It's in a lot of deep northern lakes, even out west. They'd be difficult to fish out since you can only ice-fish for them. This big boy was 25" long.  ETA: I love halibut. I'll have to try making chowder with it.
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Quoted: Quoted: Quoted: I make a cusk and clam New England chowder. I get the cusk from a nearby lake. It doesn't get more New Englandy than that. Isn't cusk a ling-cod type saltwater fish? Sounds great in any case. There used to be a place in Seattle that made the best Halibut chowder I have ever eaten. Just outstanding. There's a freshwater species as well. It's actually the only freshwater codfish. It's in a lot of deep northern lakes, even out west. They'd be difficult to fish out since you can only ice-fish for them. This big boy was 25" long. ETA: I love halibut. I'll have to try making chowder with it.http://i76.photobucket.com/albums/j33/C-4C/fish25.jpg Very cool. I love cod. We have a similar situation here. Land locked Sockeye Salmon. They stay in fresh water, don't gey quite as big, and are called Kokanee. I used to fish the hell out of 'em but the water levels were so low because we sell power to California it fucked up the fishery. The saltwater Sockeye fished here now are mostly spawning return runs and regulated of course. |
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I make a cusk and clam New England chowder. I get the cusk from a nearby lake. It doesn't get more New Englandy than that. Isn't cusk a ling-cod type saltwater fish? Sounds great in any case. There used to be a place in Seattle that made the best Halibut chowder I have ever eaten. Just outstanding. There's a freshwater species as well. It's actually the only freshwater codfish. It's in a lot of deep northern lakes, even out west. They'd be difficult to fish out since you can only ice-fish for them. This big boy was 25" long. ETA: I love halibut. I'll have to try making chowder with it.
http://i76.photobucket.com/albums/j33/C-4C/fish25.jpg Very cool. I love cod. We have a similar situation here. Land locked Sockeye Salmon. They stay in fresh water, don't gey quite as big, and are called Kokanee. I used to fish the hell out of 'em but the water levels were so low because we sell power to California it fucked up the fishery. The saltwater Sockeye fished here now are mostly spawning return runs and regulated of course. There are some stocked land locked salmon here as well but I've heard they don't taste good. They can't spawn because the water is too acidic from the surrounding granite. Only lake trout and brook trout can spawn.
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I definitely prefer New England style with bacony goodness and lots of clams. If you skimp on the clams you just have a lame potato soup.
As a kid I hated Manhatten style. My tastes have changed and I like it but not as well as New England style. Oh and it really should be called Manhatten Clam soup because it's not thick enough to be a chowder. Hmmm, I wonder if I mixed the two in one bowl. Kind of like a pink clam chowder. 
Oh and Zhukov, that's probably the only thing I disagree with you on......... Dark red kidney beans for the MFW 
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Around here they make something called "Bull Island" clam chowder. It's got clams, onions, potatoes, and BACON!!! but it's not creamy. It's pretty good but I've only seen it around here.
Usually, when I'm at a restaurant, when I order clam chowder, I expect to get New England style. Can't imagine why anyone hasn't automatically responded with "GET BOTH!" 
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