Three excellent clam chowders washed up on our shores this year.
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The menu is simple: lobster rolls, shrimp rolls, crab rolls, chowders, and chips and sodas.
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Steam mussels or clams and remove from their shells, freeze, then use in chowders and soups.
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The admission ticket includes unlimited oysters, chowders, other seafood, Canadian wines and beers, music and an oyster-shucking contest.
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A lot go into the deep freeze, where they can lie in wait for late-winter fish fries or chowders.
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From warming stews to thick chowders, you can almost always find a hearty soup on every kitchen table in the Andes.
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Jennings is a born and raised New Englander, but the food of his home turf doesn't exactly scream healthy—fried seafood, cream-heavy clam chowders, Whoopie pies.
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The humble building blocks for many clam chowders are salt pork (or bacon), potatoes and milk — inexpensive ingredients that any New England cook would have on hand — and, of course, clams.
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A breezy East End edition of Ed McFarland's established SoHo spot will offer a similar lineup of lobster rolls and chowders, as well as new items, like lobster pizza and fish sandwiches.
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CreditCreditDavid Williams for The New York Times To its hungry patrons, the business of Luke's Lobster looks uncomplicated: Seating in its restaurants, called shacks, consists of a handful of reclaimed-wood tables, and the menu features little more than seafood rolls, chowders and chips.
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"Kelp is yummy and nutritious as well as the perfect way to add a 'fishy' flavor to chowders and fried 'fillets,' while eliminating all the cholesterol, hooks, nets, finning, and dismemberment involved in the use of real fish," Williamson, on behalf of PETA, emailed me when I asked him about the organization's stance on eating the green stuff—which, by the way, is also dredged from the ocean floor.
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Similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.
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Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders;"Fish Chowders Make Goodly Fare" Brooklyn Eagle (11 March 1912): 22. via Newspapers.com and potato chowder, which is often made with cheese. Fish chowder, corn chowder, lamb chowder and especially clam chowder are popular in the North American regions of New England and Atlantic Canada.
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Southern Illinois Chowder, also referred to as "downtown chowder", is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew than coastal chowders.
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Clam soup is prepared using clams as a main ingredient. Additional ingredients can include carrot, celery, onion and other vegetables, vegetable broth or stock or other types of broths and stocks (such as fish stock) seasonings and spices, salt and pepper. Fresh or canned clams can be used to prepare the dish. Clam chowder is a well-known clam soup, but not all clam soups are chowders or have the thick consistency that chowders typically possess.
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Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purées. Some soups are served only cold, and other soups can optionally be served cold.
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A popular dish in Pacific Northwest cuisine, smoked salmon chowder gets its red color from tomato paste and is prepared with celery, garlic, leeks, chives, potatoes and Alaskan smoked salmon. The best known smoked salmon chowders are made at Pike Place Market and by Ivar's Salmon House, both in Seattle, Washington.
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Potato and corn chowder The origin of the term chowder is obscure. One possible source is the French word chaudron, the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked."Chowder Origins Still a Mystery" Fresno Bee (19 February 1969): 17. via Newspapers.
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In 2009 a new yurt was built at the base of the Kennebago Quad lift. It is equipped with heat, power, and composting toilets. It offers hot and cold beverages, soups, chowders, sandwiches, and snacks. A glade area, Casablanca, was cut between Muleskinner and Black Beauty for the 2009-10 ski season.
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Chocolate clams are eaten marinated on the half-shell, as ceviche, in chowders, baked, steamed, and in salads. Chocolate clams are filter feeders and can concentrate heavy metals from the environment. The concentration of heavy metals in clam meat varies by season. Similarly, these animals can sometimes concentrate the neurotoxins of paralytic shellfish poisoning.
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Long Island clam chowder is part New England-style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is a joke: Long Island is between Manhattan and New England. The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across Suffolk County, New York.
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Fried mullet is most popular, but smoked, baked, and canned mullet are also eaten. Local fishermen usually catch mullet in a castnet, though most use a land based seine net. Mullet is a delicacy in this area and is most often consumed in the home. Mullet are usually filleted, and the remaining frames used for fish stock, used in chowders and stews.
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Another uses white fish fillets (either cod, grouper, tilefish, or snapper), onions, carrots, celery, minced garlic, unsalted butter, bay leaf, thyme, allspice, Worcestershire sauce, black rum and sherry pepper sauce. Other types of fish can be used like rock fish or sea bass. The consistency of Bermuda fish chowder is much lighter than chowders that are thickened with milk or cream. It is sometimes compared with bouillabaisse.
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More over, seen as a comfort food in history, soups help lessen cold symptoms and warm the soul, especially in Winter. As Elizabeth Arndt said, soup increase the feeling of fullness while reduce the total calorie intake. Besides, soups with chowders and stews effectively help meet the recorded daily needs for fiber, protein, vitamins and minerals, thus leave positive effects on people's health and wellbeing.
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Oyster crackers are popular in the northeastern United States, where they are served as an accompaniment to soup, and in the Cincinnati area, where they are frequently served with the city's distinctive chili. In New England, oyster crackers are served in oyster stew and chowders. Additionally, plain oyster crackers are sometimes seasoned with spices. They usually have a taste similar to saltine crackers, but far less salty.
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It can be pan-fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can be used in soups, chowders, sandwiches, and salads, or added to bread or pizza dough. Finely diced, it can be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate. In Ireland dulse can be used to make "White Soda Bread".
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Conch is served marinated, in salads, in creamy chowders or in stews. People from Cayman Islands enjoy spicy dishes; a popular spicy sauce in Cayman Islands is chili sauce made of tomatoes, onions, vinegar and peppers. Fish is served for lunch or for dinner grilled, marinated, on salads, stewed and it is also served for breakfast with ackee which is an egg-shaped fruit whose taste is similar to scrambled eggs.
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Southern Illinois Chowder is a thick stew or soup, very different from the New England and Manhattan chowders. In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or "backwoodsmen". Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost.
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As with conchs, the knobbed whelk is used by humans as food in such dishes as salads (raw), burgers, fritters, and chowders. As is also true of conch shells, the shell of the knobbed whelk can be made into a natural bugle by cutting off the tip of the spire in order to form a mouthpiece. Historically, American Indians used the knobbed whelk as a component in wampum, the shell beads exchanged in North America for trade.
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Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants—and especially pizza parlors—around the world. Often there is a high ratio of seeds, which are popularly believed to contain the most spice. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage. Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as pul biber in English.
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Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter.
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In 1588, the daily allowance on board a Royal Navy ship was one pound of hardtack, plus one gallon of small beer. In 1667, Samuel Pepys first regularized naval victualing with varied and nutritious rations. Hardtack, crumbled or pounded fine and used as a thickener, was a key ingredient in New England seafood chowders from the late 1700s.John Thorne and Matt Lewis Thorne, Serious Pig: An American Cook in Search of His Roots. New York: Farrar, Straus and Giroux. 1996. pp.163–166.
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Pink Flamingo oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency.
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Bottled clam juice being used in the preparation of clam chowder Clam juice is sometimes used in the preparation of clam chowder and other chowders. It may be used as an ingredient in various sauces and meat sauces, seafood dishes, in soup bases, and as a condiment to top foods, similar to the manner that fish sauce may be used. Italian chefs sometimes use clam juice as an ingredient in seafood dishes and pasta sauces. It is sometimes used during the deglazing process in cooking.
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The largest clams are quahogs or chowders and cherrystones; they have the toughest meat and are used in such dishes as clam chowder, clam cakes, and stuffed clams, or are minced and mixed into dishes that use the smaller, more tender clams. Historically, American Indians used the quahog as a component in wampum, the shell beads exchanged in the North American fur trade. The Narragansetts used the hard clam for food and ornaments. A population of hard clams exists in Southampton Water in Hampshire, England.
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In keeping with its long history, the concept of Durgin-Park maintained the tradition of communal seating at long tables. The menu was designed to offer traditional New England-style fare with a concentration on seafoods, chowders, broiled meats and boiled dinners. The service was also a partial hold-over from the time of its founding, as the waitstaff were encouraged to adopt a "surly" attitude and "backtalk" the clientele. Another sign of its heritage was that it only changed head chefs a handful of times in its history.
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Sargent was also a contestant in Art Race, a twelve-part series airing on the Sky Arts Channel in the UK. Ben Sargent was born to Claudia and William Sargent in Cambridge, Massachusetts where he was raised through high school. Sargent attended the Commonwealth School in Boston, Massachusetts and later Skidmore College where he studied Fine Arts. Sargent graduated Skidmore with a Bachelor of Science and a concentration in studio art. He opened Hurricane Hopeful in 2001 a seafood restaurant specializing in his famous chowders and lobster rolls.
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Shortly after this, the company resumed production in 1997 after complaints. Production of Crown Pilot crackers was ended again by Kraft in 2008, reportedly due to drops in the sales of the product since the 1990s. According to the Kraft spokeswoman, Laurie Guzzinati, demand for the crackers was half of what it was 12 years earlier, with about 241,000 pounds sold in 1996. The crackers were an important ingredient in many New England recipes for seafood stuffings, chowders, and soups as well as in many recipes of the Canadian Maritimes and Newfoundland and Labrador including fish and brewis.
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The "tongue" or foot of the clam is commercially valuable because it is cut into long strips which are breaded and fried and served as clam strips, first popularized by the Howard Johnson's franchise. The meat that is left over is separated from the "belly" and is referred to as "salvage" within the clam industry. This meat includes the adductor muscles, which are the strong muscles that close the two halves of the shell and which tightly hold the clam's shell in the shut position. "Salvage" is typically ground up for use in chowders, sauces, and dips, and is commercially available either in cans or frozen.
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Over 140 vendors sell a variety of handmade arts and craft goods such as handmade jewelry, artisan leather goods, blown glass made at live demonstrations, candles, and custom chain mail. The festival vends an assortment of medieval themed foods, including giant turkey legs, various soups, stews, and chowders served in "bread bowls", "Steak on a Stake", fish and chips, corn on the cob, and Scotch eggs. Alongside the shops one can find games such as archery target-shooting, crossbow shooting, axe throwing, frog catapults and a gold coin hunt. Weddings and vow renewal ceremonies are also held on site, with ceremonies attended by the cast of the Royal Court and a covered pavilion reserved for the couple.
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Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc's light shellfish chowder; New England-style clam chowder with crunchy thyme breadcrumbs; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Almost always, no matter the type, chowder is garnished or dressed with chopped chives.
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