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Clam Chowder Neuske’s bacon, house-made oyster crackers. ($11)
GT Fish & Oyster
Chicago, Illinois
(March 25, 2013)
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Clam chowder (Milano, Italia) Diretto da Giorgio Ubaldi
Il nome che portiamo, Clam Chowder, è quello di una ricetta del New England, una saporita e ricca zuppa di vongole. Noi siamo un po’ come quella zuppa, mettiamo le nostre individualità artistiche al servizio della musica vocale a cappella creando suoni, colori e raccolte atmosfere. Clam Chowder nasce nel gennaio 2009, come formazione da camera, all’interno dei Civici Corsi di Jazz, storica istituzione milanese diretta da Franco Cerri ed Enrico Intra. Costituito da allievi di canto e di strumento della scuola e da coristi esterni uniti dalla passione per il canto corale a cappella, Clam Chowder si dedica prevalentemente al repertorio spiritual e jazz. Si è classificato in diversi concorsi nazionali ed internazionali (Quartiano, Riva del Garda, Montreux, Draguignan, Varese, Rimini). Ha partecipato al concerto “Omaggio a Gorni Kramer” e “Il sacro nella musica afro-americana” al Piccolo Teatro Strehler di Milano, al Festival Corale Internazionale Concordia Vocis a Cagliari, al Festival Choral International de Provence, al concerto Radici della Costituzione promosso dall’Anpi e al Festival Jazz di Mortara.
Giorgio Ubaldi, attivo nel campo della musica corale da oltre vent’anni, dirige, oltre al coro da camera Clam Chowder, il coro dei Civici Corsi di Jazz e il coro di voci bianche di Trillino Selvaggio. Ha pubblicato Cantintondo e Canoni attraverso i secoli. È docente di esercitazioni corali presso il Conservatorio di Piacenza.
The name we bear, Clam Chowder, is a recipe from New England, a tasty and rich clam soup. We are a bit like that soup, we put our artistic individuality at the service of a cappella vocal music, creating sounds, colors and intimate atmospheres. Clam Chowder was created in January 2009 as a chamber choir, within the Civic Jazz Courses, a historic institution in Milan, directed by Franco Cerri and Enrico Intra. Clam Chowder is formed by singing and instrumental students of that school together with external students all united by their passion for a cappella choral singing, and its main commitment is to follow a spiritual and jazz repertoire. It ranked in several national and international competitions (Quartiano, Riva del Garda, Montreux, Draguignan, Varese, Rimini). It took part in the concert "Tribute to Gorni Kramer" and in "The Sacred in African-American music" at the Piccolo Teatro Strehler in Milan, in the International Choral Festival "Concordia Vocis" in Cagliari, in the Choral Festival International de Provence, in the concert "Radici della Constituzione" promoted by ANPI and in the Jazz Festival of Mortara.
Giorgio Ubaldi, active in the field of choral music for over twenty years, directs, in addition to the chamber choir Clam Chowder, the choir of the Civic Jazz Courses and the children's choir of Trillino Selvaggio. He published "Cantintondo" and "Canoni attraverso i secoli". He teaches choral exercises at Piacenza Conservatorium.
We are down at Pier 39 looking at all the shops and cool stuff down here. We stopped in to a seafood restaurant for lunch. For lunch we had some fish and chips and a bread bowl full of seafood chowder. The chowder was so yummy that we had a refill in the same bowl
before the cream and dill - the salmon doesn't take long to cook:
from Salmon Chowder with Dill, recipe on my food blog here:
Cafe Latte is known for some of the best desserts in the Twin Cities, but their soups are fantastic as well. This bowl of Seattle smoked salmon chowder was $6.95, but worth every penny.
Cafe Latte. St. Paul, Minnesota.
One of the signatures I had read about. Honey mussels, manila clams, sweet tomato broth.
Perhaps I should have ordered a la carte as there was a light hand in the amount of bivalves I had in the bowl I received. I found this sampling light, aromatic, refined yet rustic (thick yet well pureed) and although belly warming, a little lacking in seafood presence (see above). I was left wanting something heartier or with more character (think New England Clam Chowder which I saw at a neighbouring table) albeit against the concept of the Her's lunch box (which I assumed to be healthful given the selection). This feeling might have been remedied by the inclusion of more shellfish which I happened to see was the case for another neighbouring table.
Tatamagouche, Nova Scotia, September 27, 2014 - People walk on the sidewalk in front of the Chowder House Cafe on sunny day in early autumn.
Camera: Nikon D3300 & 18-55mm kit lens
ISO 100, 22mm, f/9.0, 1/160
Homemade stock from shrimp shells and corn cobs, combined with shrimp, corn, tomatoes, fennel, celery, onions, and carrots.
1 pound Blackfish fillet
4 slices Bacon
1/2 cup Onion, chopped
1 cup Red potatoes, raw, diced
2 cups Water
1/4 cup Flour
1/2 cup Clam juice
1 can Evaporated milk (13 ounces)
3 tbsp. Butter or margarine
1 tsp. Salt
1/4 tsp. White pepper
Rinse fish and pat dry. Cut into bite sized (1/2 inch pieces) and set aside. In a small skillet sauté bacon until crisp. Remove bacon, blot excess fat with paper towels, crumble and set aside. Discard bacon dripping except for approximately 2 tablespoons. Add onions and sauté in bacon fat until tender but not brown. Transfer onions to a deep saucepan and add potatoes and water. Cover and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add fish and simmer for about 10 more minutes or until fish and potatoes are done. In a small bowl combine flour and clam juice and stir with a fork until smooth. Add to fish and potato mixture stirring constantly to blend flour into cooking liquid. Stir in evaporated milk, butter and salt and pepper to taste. Continue heating over medium heat until chowder thickens. Garnish with crumbled bacon before serving.
This chowder is so good, I saved half of it for dessert. It's so good, I could have ordered 4 bowls of it, skipped the rest of the meal, and still been satisfied.
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Chowder the dog poses for a portrait.
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Pike Place Chowder has a couple locations, with the most notable being at the famous Pike Place Market. They have a few different award-winning chowders, so I felt the need to get a sampler which included four variations. I decided to go with the market chowder, Manhattan, New England, and seafood bisque. The New England was the best, but none compared to the smoked salmon chowder from Ivar's.
Pike Place Chowder. Seattle, Washington