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Readers won't clam up about best chowders
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Clam chowder - rich, creamy and savory clam chowder - was the
chowder of the day in my column of Jan. 6. I picked the Cape Cod
Room, the Waterfront and the Blue Point Chowder House as my favorite
spots to chowder down. Here are reader favorites that add even more
flavor to the bowl.
Winner of an autographed copy of my book, Chicago's Food
Favorites, is Eugene A. Urban of Mokena. Excerpts from his letter
and others follow.
I admit to being partial to the thick variety of New...
Related newspaper, magazine, and journal articles from HighBeam Research
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Chefs rediscovering glories of chowder: Beauty of soup is that it tastes better the next day
Charleston Daily Mail
; Clam chowder, a popular Lenten dish, shouldn't be as thin as sea water, nor should it be as solid as the sand or mud flats in which clams thrive. All too often, however, the clam chowder that people order in restaurants or pour out of a can is as white and pasty as library glue, according to New
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New England clam chowder that's made oh-so-properly
Chicago Sun-Times
; Cape Cod Room, 140 E. Walton (Drake Hotel); 787-2200. The Waterfront, 16 W. Maple; 943-7494. Blue Point Chowder House, 710 N. Wells; 337-1500. `Chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish bones coming through your clothes." That was how
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CHOWDER DOWN DESPITE THE PROTESTS OF PURISTS, AMERICAN COOKS KEEP REINVENTING THIS HEARTY SOUP.(FLAVOR)
The Virginian Pilot
; Byline: CHRIS KIDDER, SPECIAL TO SUNDAY FLAVOR IN AMERICA'S early culinary history, soups were so common, so basic, that cookbooks didn't include the recipes. Everyone knew how to make soup. Along the Eastern seaboard, the soup everyone made was chowder: a thick, hearty concoction of seafood, onion
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Chowder has lively history in America.(Knight Ridder Newspapers)
Knight Ridder/Tribune News Service
; Chowder has a diverse history in North America, provoking strong feelings and often contradictory claims. Even the origin of the word chowder is disputed. About the only certainty is that different kinds of fish stews exist in almost every sea-bound country in the world, and, inevitably, some
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Rest barely compare to barley chowder
Oakland Tribune
; I'VE BEEN YEARNING for a bowl of my mother's clam chowder. My chowder experience is extensive. It seems I've spent the last decades tasting and making dozens of different recipes for clam chowder, but in the end it was Mom's chowder that I liked the best. The broth -- made with fresh clams -- is
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Idea behind chowder is to cook what's available
Sunday Gazette-Mail
; As soon as there's a nip in the air, Brent Beavers starts whipping up a pot of chowder at his Colorado Springs, Colo., restaurant, Sencha. It might be his Corn and Cheese Chowder, Pumpkin and Potato Chowder or White Bean and Bacon Chowder. But it won't be Manhattan clam chowder. Beavers and other
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The power of chowder
Chicago Sun-Times
; March's quick-changing weather is perfect for chowder. Actually, every day is chowder day at Don's Fishmarket in north suburban Skokie. In winter, the restaurant sells about 100 bowls a day of its signature soup, which is a variation on the tomato-based, Manhattan-style chowders. The milk-based New
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 "Seattle Post-Intelligencer (Seattle, WA)")
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LOCAL CHOWDER BOWLS 'EM OVER IN THE EAST.(Lifestyle)
Seattle Post-Intelligencer (Seattle, WA)
; There are probably as many recipes for clam chowder as there are people who make it. But it's generally accepted that the Northeasterners are the experts when it comes to a bowl of chowder. Until now. Webster's Charlestown Street Cafe in West Seattle took first place in the Nation's Best Clam
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Calling All Chowder Heads
The Washington Post
; Just about every cook has taken a stab at making chicken soup or whipping up a batch of chili from scratch. But clam chowder-- especially the cream-based New England-style--is another story, which is one reason there are so many canned versions out there. We put 15 different cans to a blind taste
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Coast-to-coast cooking: chowder.
Restaurants & Institutions
; This occasional feature takes a common dish and shows how different restaurants prepare and serve it. Old Original Bookbinders, Philadelphia. Executive Chef John Harrison cooks chopped and ground clams with stock that consists of clam base, tomatoes, diced white potatoes, thyme, flour, butter,
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