Other Clam Chowder Variations
Some restaurants also serve their own unique clam chowders that do not fall into any specific categories. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. Throughout the United States, creamy New England-style clam chowder is sometimes served in sourdough bread bowls, especially in San Francisco where sourdough is popular with tourists and has been considered a signature dish since 1849. In Seattle and Portland Smoked Salmon is often added to New England Style Chowder instead of smoked pork.
Fish chowder is a similar to clam chowder except that shredded fish, often cod, is substituted for the clams. It is made with cream, fish, and often onions and/or corn. Chowder can be made with both clams and fish then it is both clam and fish chowder.
Except for the substitution of smoked haddock for clams, the chowders are remarkably similar to the traditional Scots broth Cullen Skink.
Long Island Clam Chowder is a variant that is part New England style and part Manhattan style, making it a creamy tomato clam chowder. The name is a geographical pun, noting that the location of Long Island, just like the recipe is about halfway between Manhattan and New England. This variant is popular in many small restaurants across Suffolk County.
Chowder has become a popular menu item over the past three decades in Irish pubs.
Read more about this topic: Clam Chowder
Famous quotes containing the words clam, chowder and/or variations:
“Over the low, barnacled, elephant-colored rocks,
Come the first tide-ripples, moving, almost without sound, toward
me,
Running along the narrow furrows of the shore, the rows of dead clam shells;”
—Theodore Roethke (1908–1963)
“Here in the country it is only a few idle boys or loafers that go a-fishing on a rainy day; but there it appeared as if every able-bodied man and helpful boy in the Bay had gone out on a pleasure excursion in their yachts, and all would at last land and have a chowder on the Cape.”
—Henry David Thoreau (1817–1862)
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—Edward T. Hall (b. 1914)