Benny's Chop House
Benny's Chowder
Photo By: Tim Turner
Chowder is a timeless icon of East Coast food culture, with the region’s abundant source of fresh seafood. For the upcoming National Clam Chowder Day, February 25, Benny’s Chop House (444 N. Wabash Ave., 312-626-2444) suggests a twist on a familiar dish, Benny’s Chowder ($8.99). It is a Manhattan-style chowder with clams and rock shrimp plus Vermouth, which adds subtle sweetness and fruitiness, and Pernod, which adds a mild anise flavor. These ingredients are, in part, what make Benny’s Chowder a very unique standout.
The tasty dish can easily compete with Chicago’s and New York’s best. Benny’s challenges you to try it and judge for yourself.
Chowder History
The word chowder traces back to fishing villages along the coast of France. Each village had a "chaudiere" (cauldron) awaiting the day’s catch of fresh fish. Over time, in some recipes, clams and shellfish became the primary or only seafood ingredients since they were easily dug up along the shoreline. In 16th century North America, chowder was popular among northeastern Native Americans. By the middle of the 1800’s, it was a staple throughout the Northeast. As the country continued to grow and settlers made their way along the Atlantic coast, varying chowder recipes followed, creating Connecticut Chowder, Manhattan Chowder, Rhode Island Chowder and New England Chowder.
Tomato-based clam chowder had its beginning in the mid-1800s when tomatoes became popular in the United States, due to the large Italian population in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, the tomato version had come to be called Manhattan clam chowder. Some historians say that the Manhattan version was originally called Coney Island Clam Chowder or Fulton Market Clam Chowder; both names were used in the 1890s.
Benny's Chowder
Photo By: Tim Turner
Chowder is a timeless icon of East Coast food culture, with the region’s abundant source of fresh seafood. For the upcoming National Clam Chowder Day, February 25, Benny’s Chop House (444 N. Wabash Ave., 312-626-2444) suggests a twist on a familiar dish, Benny’s Chowder ($8.99). It is a Manhattan-style chowder with clams and rock shrimp plus Vermouth, which adds subtle sweetness and fruitiness, and Pernod, which adds a mild anise flavor. These ingredients are, in part, what make Benny’s Chowder a very unique standout.
The tasty dish can easily compete with Chicago’s and New York’s best. Benny’s challenges you to try it and judge for yourself.
Chowder History
The word chowder traces back to fishing villages along the coast of France. Each village had a "chaudiere" (cauldron) awaiting the day’s catch of fresh fish. Over time, in some recipes, clams and shellfish became the primary or only seafood ingredients since they were easily dug up along the shoreline. In 16th century North America, chowder was popular among northeastern Native Americans. By the middle of the 1800’s, it was a staple throughout the Northeast. As the country continued to grow and settlers made their way along the Atlantic coast, varying chowder recipes followed, creating Connecticut Chowder, Manhattan Chowder, Rhode Island Chowder and New England Chowder.
Tomato-based clam chowder had its beginning in the mid-1800s when tomatoes became popular in the United States, due to the large Italian population in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, the tomato version had come to be called Manhattan clam chowder. Some historians say that the Manhattan version was originally called Coney Island Clam Chowder or Fulton Market Clam Chowder; both names were used in the 1890s.