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Hearty chowders start with seafood, vegetables
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In that great white whale epic, "Moby Dick," there was plenty of
chowder for everyone: a choice of cod or clam.
Herman Melville's seafaring hero, Ishmael, chose clam.
Today, he might have a hard time deciding between clam, crab,
lobster and whitefish or any of the other creative variations on
the classic soup, which originated in New England in the 17th
century. (Melville wrote "Moby Dick" in 1851.)
In Milwaukee, you may find seafood chowder alongside beer-battered
fish at Frid...
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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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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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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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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