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27-Apr-2020 04:13

Long Island clam chowder is a variant that is part New England-style and part Manhattan-style, making it a creamy tomato clam chowder.The name is a geographical pun, noting that the location of Long Island, just like the recipe, is about halfway between Manhattan and New England.This variety typically consists of pre-fried cubed salt pork, salt water, potatoes, diced onions, quahog clams, butter, salt, and pepper.This variety was more common in the early and mid-20th century, and likely shares most recent common ancestry with New England clam chowder.Augustine by the Menorcan settlers in the 18th century, and tradition holds among Menorcan descendants that it will only thrive and grow in two places: Menorca, Spain and St. New England clam chowder, occasionally referred to as Boston Clam Chowder in the Midwest, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles, even though traditionally it is rather thin (with many late 19th and early 20th century recipes using condensed milk as the base).

It is usually seasoned with copious amounts of white and/or black pepper, and occasionally with chopped green onions or even hot pepper sauce.

Traditional Rhode Island clam chowder—going back decades—is a red chowder and is served as Rhode Island clam chowder throughout the state.