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Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack. [3] [10] Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago. It became popular for its flavour, and is now used widely for its simple preparation.
Meal: Lobster roll, haddock chowder, Moxie soda, Whoopie Pie Whoopie Pie is a phenomenon in Maine, delivering nostalgic sweetness with its soft, chocolate cake-like cookies sandwiched around a ...
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Manhattan clam chowder has a reddish color from tomatoes. Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix. [7] Thyme is often used as a seasoning.
Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.
Clam chowder (Manhattan style) Northeast New York Clams cooked in a red broth with tomatoes for flavor and color. [297] Clam chowder (New England style) Northeast New England A milk- or cream-based chowder of potatoes, onion, and clams. [298] Gumbo: South Louisiana A meat or seafood soup or stew thickened with okra or filé. [299] Philadelphia ...
salt and freshly ground black pepper; oyster crackers or crusty bread, for serving; 1 lb shelled and deveined medium shrimp; 1 lb skinless halibut fillet, cut into 1 1/2-inch cubes
1 celery rib, finely diced; 2 tbsp chopped flat-leaf parsely; 1 cup buttermilk, at room temperature; 1 tbsp Worcestershire sauce; 1 3-ounce can smoked oysters, drained and chopped; 6 oz skinless grouper or cod fillet, cut into 1-inch pieces