I grew up in New England, so am familiar with what is commonly called New England Clam Chowder. It is a cream or milk based soup, usually with potatoes and clams, some different spices, and maybe celery and corn. There is such a thing as corn chowder, basically made the same way, without the clams.
There is a version of clam chowder that is called Manhattan clam chowder. I have had this once or twice, and it has a tomato base to it. Just last year, I learned about Rhodes Island clam chowder, which is broth based, and flavored with salt pork or bacon, and is very good.
Now, I have been exposed to Northwestern Clam Chowder. Looking it up, there seems to be no definitive description, except it may be thicker, and/or includes salmon. Incidentally, there is also smoked salmon chowder, which does not mention clams, but definitely has chunks of salmon included.
Looking it up, there are other varieties of clam chowder, including Delaware clam chowder, San Francisco clam chowder, St. Augustine, Florida (Minorcan) clam chowder, Hatteras clam chowder, and Long Island clam chowder.
Well, I am definitely a fan of clam or fish chowder. I have a recipe for a very rich seafood chowder that includes half and half and sherry. It is wonderful.
I am leaving the world of fresh seafood and returning to the land of beef, and beans. I like the foods, and have to admit I have had a couple of Mexican style meals while I have been away. I know that the capsaicin, the active ingredients in peppers, is considered to be possibly addictive. At least, there are many people who talk about craving spicy foods and “needing their fix.http://en.wikipedia.org/wiki/Capsaicin” While I do not particularly crave spicy food, I find I am happier if I have a liberal mixture of spicy foods in my diet.
Having said that, as I am back in Lubbock, I lament the fact that any kind of seafood, seafood chowder, or fish is apt to have been previously frozen, or is otherwise not fresh. I like living in Lubbock, but the price we pay for being landlocked is high.
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