Clam Chowder

Clam Chowder is an internationally known American clam chowder, which is ( called Quahogs or Clam ) from large clams cooked. These shellfish species occurs on the East Coast. Typical is the creamy consistency of the soup, which is like a stew.

Prepared the soup of clams, bacon or salt pork, diced potatoes, onions, additional vegetables, herbs such as dill and thyme and spices. The ingredients come from an ancient recipe alternately in layers in the pot, each layer is seasoned separately. Then the whole thing is filled with water or broth and simmered slowly.

Over time, two different recipes have been developed in the U.S.: The older variant of New England, which is bound with cream, and a younger variation with tomato juice, which is called Manhattan clam chowder because, in the 19th century in New York should have arisen. This red soup is also served with thyme, while he is away at the New England version before serving. In the U.S. there are clam chowder also finished as frozen products and canned.

The origin of this clam chowder as well as generally should be in France; the soup to have been brought to New England and Nova Scotia by French sailors in the 17th or 18th century. Instead of cream first milk was used to thicken and hardtack.

Middle of the 19th century made ​​the New York-based Italian tomatoes as an ingredient in the kitchen popular. End of the 19th century published two chefs cookbooks with recipes for clam chowder with tomatoes, namely Alessandro Filippini and Charles Ranhofer, who both worked at times in the restaurant Delmonico's in New York. Since many dishes of this restaurant were taken over by others, historians suspect here the origin of the Manhattan version.

Purists from New England reject tomatoes in this soup to this day as inappropriate from. The prominent chef James Beard (1903-1985) wrote: "(...) this pretty terrible soup, called Manhattan clam chowder (...) is similar to a vegetable soup, in which a few Clams have fallen by mistake. "

Swell

  • Food dictionary by Dr. Oetker, articles Clam Chowder, p 158
  • Bernard Clayton Jr.: Complete Book of Soups and Stews, p 119
  • My New York Cookbook, Whats cooking, James Rizzi and Peter Buehrer, Mary Hahn Verlag, 1996 ISBN 3-87287-432-2, page 116
  • Soup
  • American Kitchen
192085
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