Welcome to Outdoor Savages! We are a small group of friends that enjoys nothing more than to spend our free time in the outdoors. Here are the first hand accounts of our adventures. Enjoy!

Thursday, May 24, 2012

Stirring the Chowdaah/Chowder Pot

      Chowder is the generic name for fish stews, and there are several different types and styles.  Chowder seems to have originated from fisherman who would throw available ingredients into a large pot and cook while they were fishing for the day.  Three types of clam chowder are to be mentioned.  First New England, the king of clam chowders.  Second, Manhattan,  The chowder scorned by New Englanders.  Third, Rhode Island, bet a lot of you did not see that coming.  All three chowders rely on clams and all share common ingredients such as potatoes and bacon grease.   They all have one main ingredient that is different such as: Milk(New England), Tomato(Manhattan), or Clear broth(Rhode Island). The geographical origins of these chowders can be a little misleading.  Personally, I feel the type of clam chowder you prefer is due more to the baseball team you are a fan of more than anything else.  Simply because they all taste great if made with good fresh clams.
     What do I like?  All of them! Bacon grease and clams, whats not to like?  For me it is seasonal.  Now, during the warmer months I prefer my Manhattan clam chowder, because the tomatoes are fresher than in the winter.  I also think the tomato base is a little less thick than the milky New England.  And Yes, i did have a bowl of Manhattan as i watched the Yankee game last night.  During the Winter New England is tops.  Nothing can beat piping hot New England clam chowdaah when hunting Old Squaw or Fishing on the ice.  The fat in the cream sticks to your ribs and keeps you warm for hours.  The all around talent is Rhode Island clam chowder.  This chowder is in a clear broth with a little bit of spice and is good all year.
    Now that i am on the clam kick i am going to make a pot of each of these chowders and post about them.  Where they originated from and how each is prepared.  Get ready for some cool stuff.  I am on vacation all next week.

     What chowders do you guys like?

8 comments:

  1. Um, when can I come to dinner at your house? I'll take the new england

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  2. Blake the New England will be perfect for your cold spring trout fishing trips and ice fishing trips. The fat in the cream really does stick to your ribs keeping you warm all day. I will produce something soon about the New England Clam Chowder as it is the most popular.

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  3. Hey Savage.....while I have never had Manhattan chowder, your logic makes sense to me. I never have chowder during summer because it is heavy. Keep writing......you may convince me to try this thing called Manhatten chowder because I do love clams.

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  4. I love New England clam chowder, but now I'm intrigued to try the Rhode Island. Have never heard of that before. Will you be posting recipes, or are they secret?

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  5. I will post recipes. The rhode island chowder is only found in rhode island, but is very good, and the rhode island people are very proud of it. The manhattan originated in the fall river new Bedford area I believe

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  6. I like them all.....but I prefer the R.I. best.
    It's a law in Mass. banning tomatos in clam chowder.

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  7. Rhode Island is probably my favorite too. I learned of it when I was going to school up there. It's all they serve up there. Brktrt, I had you pinned for a new England chowder head.

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  8. I like both chowders, but a good hearty New England style with a ton of clam is my favorite. JGR

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