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The thing is, if you did follow this recipe, it would be very VERY 'liquidy,' like watery chowder. Some think chowder is supposed to be so thick a spoon can stand up in it. That is just more flour.
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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.
Corn chowder is a thick cream-based soup or chowder.It is similar to New England clam chowder, with corn used in place of or substituted for clams in the recipe. [1] [2] Basic ingredients in corn chowder include corn, chopped onion and celery, milk or cream, butter, flour, salt and pepper.
In New England, chowder, most notably clam chowder, refers to a similar type of dish. The English name itself probably derives from an adaptation of the French term "chaudrée" or "chaudière". Clam chowder incorporates seafood and is much thicker, using cream and milk.
Simmer eggs in a rich tomatoey cream sauce studded with chickpeas and silky spinach for a super-fast vegetarian dinner. Serve with a piece of crusty bread to soak up the sauce.
Clam cakes are often served at take-out food outlets or other informal settings as finger food, as part of a meal consisting of several clam cakes, french fries, and cole slaw. This is often served alongside clam chowder. The cakes tend to be eaten dry, dipped in clam chowder or tartar sauce. [1]