Herman Melville has a mouth-watering description of New England Clam Chowder, noted to be Queequeg’s favorite food, in Chapter 15 of Moby Dick.Manhattan Clam Chowder, by way … Properly stored, cooked clam chowder will last for 3 to 4 days in the refrigerator. Unlike East Coast steamers, though, these are hard-shell clams, perhaps the smallest and sweetest you’ll find on a table in the US. Of course, in certain quarters of the Northeast (and some minds), it’s soft-shell clams that can’t be beat, whether served steamed with drawn butter on the side or fried, plump belly and all. Despite the geoduck’s regional reputation, the briny, crunchy/chewy meat is finally starting to show up in fine-dining restaurants around the country. Follow her on Twitter @Gastrognome and on Instagram @the_gastrognome. Saute bacon and ham together, add onions and saute until limp. Chowder clams are very big at about 3-inches, and they can be on the tough side, so they are usually chopped. And for good reason: they are abundant, tasty, and healthful (full of iron and vitamin B). Some consider topneck clams to be a size between littleneck and cherrystone, but the coveted cherrystone is more popular. Award-winning food and travel writer Naomi Tomky uses her unrelenting enthusiasm as an eater, photographer, and writer to propel herself around the world. Starting at over three-inches wide, one clam can weigh as much as a half-pound. Set aside. And Europeans also discovered that the shells were valued by Native Americans in the Northeast: polished and shaped quahog clamshells denoted specific achievements, status, and wealth, and as they were used to barter with European colonists, they came to be interpreted as a form of currency, which in turn led to the eventual use of the term “clams” to mean US dollars. Rhode Island clam chowder traditionally uses a clear broth. Here on the West coast we mostly get manila clams which work perfectly. Manhattan clam chowder also has more vegetables like green peppers, celery, and carrots. Add the onion, celery, garlic, and crushed red pepper … Hugh Fearnley-Whittingstall describes the difference between clams and cockles as negligible on the beach, but in the kitchen, “Clams are posh. Learn more on our Terms of Use page. lined with clams that you can: steamed, sautéed, in pasta, grilled, raw, pan- or deep-fried, or in chowder. This variant is popular in many small restaurants across Suffolk County, New York.[6]. It is believed that clams were used in chowder because of the relative ease of harvesting them. The datil is believed to have been brought to St. Augustine by Menorcan settlers in the 18th century, and tradition holds among their descendants that it will only thrive and grow in two places: Menorca, Spain, and St. Augustine, Florida.[9]. Common nomenclature around this clam varies up and down the coast, including the simple "hard" or "hardshell," and the preparation depends on the size. "[4], Today, Manhattan-style chowder often contains some vegetables, such as peppers, celery and carrots. Perfectly even edge-to-edge cooking and foolproof results. Pacific razor clams (Siliqua patula) aka northern razor clam, are oval in shape and have a long, protruding siphon. Here in the United States, on the West Coast, Manila clams reign supreme, while geoduck and razor clams hold court. The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919,[4] and the current name is attested in 1934. I live on the bay, so naturally we have lots of clams around. REPIN THIS EASY CHOWDER … New England clam chowder, occasionally called “Boston Clam Chowder,” is made with the usual clams and potatoes, but it also has a milk or cream base. You’ll find them along the New England coast, including near Ipswich, Massachusetts, whose name is often used to describe the species in general, even when grown further up the coast in Maine. Some comments may be held for manual review. But commercial cockles tend to be rare in the US: Though they grow up and down the West Coast, in New England, and on the Gulf of Mexico, you’re more likely to see a canned, imported version from Spain or farmed New Zealand cockles in a grocery store than fresh ones from our shores. Clam chowder is a type of soup made with clams and broth, as well as potato, onions and celery. But we here in the US do miss out on a few international species. Long Island clam chowder is part New England-style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The addition of tomatoes in place of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine. (On the West Coast you’ll sometimes find "Pacific littleneck" clams, and although they share a name with small quahogs and look rather similar, they're a whole different species. Rhode Island Clam Chowder. New England Clam Chowder, sometimes called Boston Clam Chowder, is prepared with a milk or cream base.With the use of a dairy base, clams, potatoes, and onions, the soup is predominantly white. Since the popularity of New England clam chowder spread throughout the United States in the 19th and 20th centuries, many other variants have developed. Cherrystone clams are more tender than quahogs, but quahogs are less expensive. But, even as the food world rapidly globalizes, clams remain steadfastly regional. It features a clear … polished and shaped quahog clamshells denoted specific achievements, status, and wealth, The mud's level of acidity changes the color of their shell, complete guide to catching, cleaning, and cooking the Pacific razor clam, read more about geoducks in this full guide, Slow-roasted prime rib with a rich red wine, How to Make Classic Oysters Rockefeller (and Not-So-Classic Oysters Oaxacafeller). In the 1890s, this chowder was called "Fulton Fish Market clam chowder" and "New York City clam chowder. From smallest to largest: countneck, littleneck, topneck, cherrystone, and chowder size. In southeastern Rhode Island, it is sometimes called "South County Style" referring to Washington County, where it allegedly originated. Crown Pilot Crackers were a popular brand of cracker to accompany chowder, until the product was discontinued in 2008. But shucking clams to make soup is quite a bit of work, so using canned clams are usually my preferred choice when I want to whip up a quick meal. When plucked from their shells, clams might not win any beauty contests, but their briny bite and bouncy chew create a covetable combination that works in a wide variety of dishes in cuisines around the world. Reduce heat to low. It is made of clams, clam juice, cream, milk and onions, and thickened with potatoes. There are many different types of chowders such as seafood chowder, corn chowder, potato chowder, fish chowder, clam chowder, and many more. Reserve 2 tablespoons of the bacon drippings in pan. To further extend the shelf life of cooked clam chowder, freeze it; freeze in covered airtight containers or heavy-duty freezer bags. Served throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. The best kind … This is true even of the types of clams that aren’t commonly eaten, whether because they are endangered, like the giant clam; not worth the work, as with the horse clam’s high ratio of tough skin to edible meat; or only circumstantially inedible, because of seasonal or geographic diseases, like butter clams, which hold toxins for many years. New England clam chowder, occasionally referred to as Boston or Boston-style Clam Chowder,[4] is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles, even though traditionally it is rather thin. It is usually thick and hearty; however, in the 19th and 20th centuries, it was quite thin. Razor Clams. At about two and a half inches wide, these grill up nicely and work for pasta sauces, while still being palatable served raw on the half-shell (the bigger clams get, the more people tend to shy away from eating them raw), but they are also the perfect size for stuffing and broiling. From smallest to largest, generally, countneck, littleneck, topneck, cherrystone, and chowder all describe different widths of the clam—and the word "quahog" itself is sometimes used specifically to describe chowder clams. As filter feeders, clams even help clean up their environment, clearing out any toxins from the water as they bubble about in tidal flats and dig deep into beaches with their powerful muscles. In 5 cups of water, add potatoes, salt, pepper and all the clam juice. For example: Relationship among the main clam chowder types, excluding hybrids, List of regional dishes of the United States, "Manhattan Clam Chowder vs. New England Clam Chowder", "History of Chowder, History of Clam Chowder, History of Fish Chowder", "Long Island Clam Chowder: Secret Blend Slowly Catching On", "The Scoop on Different Types of Clam Chowder", "New England Clam Chowder - Maine Clam Chowder | Hank Shaw", https://en.wikipedia.org/w/index.php?title=Clam_chowder&oldid=996950830, Pages containing links to subscription-only content, Short description is different from Wikidata, Articles with unsourced statements from June 2020, Articles with unsourced statements from February 2020, Creative Commons Attribution-ShareAlike License, New England clam chowder also known as Boston clam chowder, Manhattan clam chowder, Rhode Island clam chowder, others, This page was last edited on 29 December 2020, at 09:23. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.[11]. Earlier in the season, which begins in winter, the tenderness works well in ceviche, but later in the season they still fry up without getting rubbery. Their shells are brittle and gape open. It has a tomato broth base, with datil pepper, an extremely hot chili comparable to the habanero. Bacon. Clam chowder preparation begins with frying bacon along with the aromatics. The quohog goes by “hard shell” and “round” clam. Clam Chowder is the ultimate comfort food with tender clams, creamy potatoes and of course salty, smoky bacon!. Add clams/mussels, evaporated milk and butter. They called the local mollusk poquauhock, which morphed into "quahog" as it entered the English language. New Englanders, understandably, are not fans of this city-slick chowder. There are frozen chopped clams, canned clams, fresh clams, and live clams. [Photographs: Vicky Wasik, unless otherwise noted.]. Clams are one of the best dietary sources of vitamin B12, and … Since the popularity of New England clam chowder spread throughout the United States in the 19th and 20th centuries, many other variants have developed. Add water … That’s not to say that there aren’t distinct types of clam chowder out there, as well as folks willing to go to blows over which type is the best. Different types of clam chowder: You may hear clam chowder called Boston clam chowder, New England clam chowder, or Manhattan clam chowder. Cook at medium heat until veggies are tender (about 10 minutes). Either will work! We know from the piles of ancient shell remains lining coasts around the world that clams have been eaten for centuries, if not millenia. who had long been eating a version of what is now known as clam chowder. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Whether you’re buying or foraging for your clams, you want to look for shells without cracks or chips, make sure that the clams are free of "off" smells, and check that each specimen still has a little bit of spring in it—if you touch the clam, it should either open or close. [8], Minorcan clam chowder is a spicy version found in Florida restaurants near St. Augustine and the northeast corner of Florida. The smallest (and youngest) are littlenecks, the next size up are topnecks, after that are cherrystones and the largest are also referred to as quahogs. They don’t have a traditional American use, but they are a standard ingredient in laksa, the essential seafood soup of Southeast Asia. The broad definition of “chowder” is a seafood soup or stew, usually containing potatoes. Remove bacon and drain on paper towels. Set this mixture aside, but do not drain. If you see something not so nice, please, report an inappropriate comment. Post whatever you want, just keep it seriously about eats, seriously. You can use any size for chowder but the larger ones … Steamers are also known as soft-shells, and as that name implies, these clams have a brittle exterior, leaving shell crumbs behind in the mud of the Northeast, where they grow. Manhattan clam chowder has a red, tomato-based broth. Heat until warmed through Do not boil. Named for its resemblance to a straight razor, this species, easily distinguishable from the Pacific razor clam, also goes by the name Atlantic jackknife. Some HTML is OK: link, strong, em. Over the years, many variations of Clam Chowder were invented, but Clam Chowder is mostly made of common ingredients such as potatoes, clams, vegetables, & onions. If you happen to find some, they can sub in for clams in nearly any cooked recipe (though in greater number, as they tend to be smaller). The name is a joke: Long Island is between Manhattan and New England. Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite!. Contrary to popular belief, though, if a clam does not open during the cooking process, it doesn't indicate anything is wrong. The other common name for these comes from its other main preparation: steamers. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, Rhode Island or "clear" clam chowder, and Manhattan or "red" clam chowder. When prepared this way, they’re often served with a bowl of the steaming liquid and clarified butter on the side; dipping the clams in the liquid serves to rinse off any remaining grit before they get dunked in the butter and devoured. Named after Little Neck Bay on Long Island, these guys are usually about one and half inches wide, and usually show up steamed open and served with a light sauce or in clams casino. Heat the oil in a large pot over medium heat. Atlantic Razor. From the pinhead-size specimens used in Vietnamese cooking to the giant guy that gave up its ghost to serve as decorations for Ivanka Trump’s Thanksgiving table, there are thousands of different species of clams that range in size, shape, and, of course, flavor. [1] Manhattan clam chowder is included in Victor Hirtzler's Hotel St. Francis Cookbook (1919) as "clam chowder. Other vegetables are not typically used. One Rhode Island clam chowder has a tomato broth base and potatoes but, unlike Manhattan style, no chunks of tomato and no other vegetables. There are several regional varieties but the most known are New England clam chowder, a cream based version, and Manhattan clam chowder, a tomato and broth based version. [3] Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. While the New England variety is the best known, there are many other variations of clam chowder. Top Neck – typically eaten raw on the half shell, grilled open or as a baked clam appetizer such as clams casino or deviled clams. If you forage the clams yourself, you want to purge them by scrubbing them and then soaking them in clean, sand-free seawater for about half an hour. There are also many different varieties of clams. On the East Coast, the quahog is queen, shucked and swimming in its own brine on ice at raw bars, stewed in chowders, baked in the shell, steamed in a wine-rich broth, or made into a sauce that gets tossed with linguine. Cockles are common.” Really, they’re nearly the same, with the main difference being the direction the ridges on the shell run (from side to side on clams, from hinge to edge on cockles). So much so that, in 1939, Maine introduced a bill that outlawed putting tomatoes in chowder. Manhattan clam chowder is more like a hearty tomato stew than clam chowder. giant guy that gave up its ghost to serve as decorations for Ivanka Trump’s Thanksgiving table, not one single type of clam widely available in the US lands in the Monterey Bay Aquarium Seafood Watch’s red "avoid" category of sustainability. Cook bacon in large saucepan on medium heat until crisp. The scientific name mercenaria comes from the Latin word for "pay," the same root as the word mercenary, for their use as wampum (see above). Cherrystones are the ideal clams for the classic New England dish (get the recipe). It is usually seasoned with copious amounts of white or black pepper, and occasionally with chopped green onions or even hot pepper sauce. Thinner and more delicate, in both appearance and flavor, than its West Coast counterpart, these slim, mottled brown specimens grace fine-dining tables and tapas restaurants, often prepared extremely simply—steamed, grilled, or a la plancha (seared on a griddle), they’re typically adorned with a light sauce to avoid overwhelming their subtle sweetness. Clams in the Solenidae family, of the genera Ensis and Solen, are razor clams. In 1939, the legislature of the state of Maine considered outlawing the use of tomatoes in clam chowder, but this did not pass.[1]. Shijimi, a brackishwater Japanese clam thought to be a hangover cure and often used in miso soup, is classified as an invasive species in the US and is rarely found other than in packaged miso soups or frozen. Some will even offer instructions on how to forage for them and have recipes for the local species. Crisp choux pastry, a rich vanilla bean–infused pastry cream, and an intense chocolate glaze. 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