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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.
Keeping frozen corn, canned clams and clam juice on hand means spur-of-the-moment chowder in any season. If you typically compost your broccoli stems, save them for this soup—they hold up better ...
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A chowder-like Brazilian dish of shrimp in a purée of manioc (or cassava) meal with coconut milk and other ingredients. [6] Chowder: Often prepared with milk or cream, fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada. Clam chowder
Louisa Adams’ Clam Chowder Louisa was the wife of John Quincy Adams, and she had a very simple four-ingredient recipe for clam chowder with just clams, butter, flour, and milk.
In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles. [26] Clam chowder may be prepared with fresh, steamed clams or canned clams. [27] The "clam liquor" from steamed or canned clams may be retained for use in the soup, [27] and fresh or bottled clam juice may be used.
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.
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth .