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@ Bell in Hand Tavern
Had to have clam chowder in Boston!
Was here for a business trip and went early with farmer to sightsee. We stopped here to eat lunch while we were walking the Freedom Trail. :)
The Maine lobster dinner is an excellent value at $13.95--it includes fries and slaw. The chowder was also outstanding. A bowl can be had for $4 (cups are $3).
St. Paul Fish Company. Milwaukee, Wisconsin.
This is another former military establishment now open to the public. There are so many beautiful spots around Sydney Harbour that, formerly, only defense personell could experience. "Explored" #280 2 Dec.08
My seafood chowder is made with PEI Potatoes, Onions, Nova Scotis Lobster, Atlantic Salmon, Baby Clams, and a Blend Cream! So Gooood! Oh yeah, there's a little butter in there, too. Add a little salt, pepper and Tobasco and voila! And, of course, I have to use my favourite soup spoon that I've been using for close to 4 decades!
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.
Cheryl McIlroy, frottoir. Gloucester Cajun & Zydeco Festival, 29 January 2017. Gloucester, England, UK.
Please contact me to arrange the use of any of my images. They are copyright, all rights reserved.
Comfort Food...
6-8 slices bacon, Cooked ,crumbled
1 large onion, chopped
1 lb. potatoes, cut into small cubes
4 cups low-sodium chicken stock Or broth
2 tbsp. all-purpose flour
1/2 cup milk
3 cups corn( canned or frozen if frozen I cooked first)
1/2- 3/4 cups heavy cream
1 cup white Cheddar Cheese -shredded
salt
black pepper
DIRECTIONS
In a large pot over medium heat, cook bacon until crisp. Remove bacon, drain all but one tablespoon fat and cook the onions until translucent. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the potatoes are tender.
When potatoes are tender, whisk flour into milk and stir mixture into pot. Add corn, cream, cheese and bacon and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes
more.
This chowda contains cod, crayfish and salmon.
Chive and dill obviously, black pepper, red & yellow ditto, potatoes, a pinch of salt and some sparkling white.
Clam Chowder
Bowl. ($8.50)
Union Oyster House
Boston, Massachusetts
(February 27, 2017)
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(Skippers, Silverdale, WA)
I love Skipper's clam chowder. A little pepper and some crushed crackers make for a great starter on a cold day.
-scott-
Ian McIlroy, accordion. Gloucester Cajun & Zydeco Festival, 29 January 2017. Gloucester, England, UK.
Please contact me to arrange the use of any of my images. They are copyright, all rights reserved.
This image was created with FractalWorks, a high performance fractal renderer for Macintosh computers. You can purchase FractalWorks in the Mac App Store
FISH CHOWDER makes 4 servings.
Great to serve on a cold winter's night.
Made on the 1st Day of Winter
1 cup uncooked potato cubes
1 cup chopped carrots
3/4 cup coarsely chopped onion
1/3 cup sliced celery
8 peppercorns
1 bay leaf
cold water
1 package 12 oz frozen fillet of cod thawed
1/4 cup margarine
1/4 cup unsifted flour
1 1/2 teaspoons salt
3 1/2 cups skim milk
chopped parsley if desired
Cover your potatoes, carrots, onion, celery, peppercorns and bay leaf with water in a large saucepan and bring to a boil. Reduce heat and simmer 15 minutes. Add fish. Simmer 15 minutes or until fish flakes easily with fork. Remove fish, vegetables and seasonings. Discard peppercorns and bay leaf.
Reserve 1 Cup of broth to make your creamy chowder. Melt margarine. Blend in flour and salt. Stir in skim milk and 1 cup broth. Cook over medium heat stirring constantly until mixture comes to a boil. Add fish and vegetables. Heat through. Serve hot garnished with parsley. This is really good. I've made this recipe for the past 25 years.
Clam chowder appetizer - surprisingly good!! Lots of body with big chunks of clam, tied together by a nice creamy soupy base.
April Bloomfield
Synergy Series
Minneapolis, Minnesota
(October 13, 2016)
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Friday May 21, 2010b
Today for lunch went to Souplantation with some coworkers celebrating JR's birthday. We for some BOGO coupons and headed to the Souplantation in Brea. It was awesome. I love clam chowder!
Featured On:
Slash Food:
www.slashfood.com/2010/10/18/clams-and-a-20-burger-the-bo...
Recipe from Tal Ronnen's "The Conscious Cook."
Ingredients
Sea salt
4 Tb extra virgin olive oil
2 cups diced Vidalia onions
2 large carrots, peeled and cut into 1/4 inch dice
1 celery stalk, cut into 1/4 inch dice
1 red bell pepper, de-ribbed and cut into 1/4 inch dice
1 dried chipotle pepper
5 cups faux chicken stock ( try Better than Bouillon brand )
2 large Yukon gold potatoes, peeled and cut into 1/4 inch dice
2 fresh thyme sprigs
Kernels from 6 ears of corn, plus 2 ears roasted or grilled corn
1 1/2 cups thick cashew cream ( If you do not want to make the cashew cream, I found that 1 1/2 cups of soy milk with 1 Tb cornstarch works just as well )
Freshly ground black pepper
2 Tb minced chives
1/2 cup diced tomato
Directions
1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
2. Add the onions, carrots, celery, bell pepper, and chipotle pepper. Saute for 10 minutes, stirring often. Add the stock, potatoes, and thyme, bring to a boil, reduce the heat, and simmer until the potatoes are tender, 15-20 minutes.
3. With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and cashew cream, season with salt and pepper to taste, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs. Garnish with the chives, tomato, and roasted corn kernels.
Recipe for the Cashew Cream
2 cups whole raw cashews ( not pieces, which are often dry ) rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. ( If you're not using a professional high speed blender such as a Vita-Mix, which creates an ultra smooth cream, strain the cashew cream through a fine mesh sieve. )
To make thick cashew cream, simply reduce the amount of water in the blender, so that the water just covers the cashews.
We got 4-6 doz sweet corn for free from a friend, I froze most of it and we ate some right off the cob, but I still had some left. After flipping through my vintage Farm Journal Cookbook I settled on Corn Chowder, easy to make and delicious. I'll be making this again!
Thai Seafood Chowder, flavoured with garlic and chili flakes, over rice.
patentandthepantry.wordpress.com/2009/01/21/thai-seafood-...
created for: DUC challenge 739
Original photo by: Simply Sharon
texture by:Cleanzor
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