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	Chowder - Wikipedia, the free encyclopedia
		Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers, and milk.
		To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as "Manhattan clam chowder." Corn chowder is a thick soup filled with whole corn (maize) kernels.
		Chowder is often commonly associated with New England cuisine.
	en.wikipedia.org /wiki/Chowder (738 words)

	Clam chowder - Wikipedia, the free encyclopedia
		One point of view contends that New England clam chowder has become creamier over the years as a result of tourism in New England, whereas the traditional recipe calls for a soupier chowder.
		Clam chowder is usually served with small, hexagonal oyster crackers.
		Throughout the United States, creamy New England-style clam chowder is sometimes served in sourdough bread bowls, especially in San Francisco where sourdough is popular with tourists and has been considered a signature dish since 1849.
	en.wikipedia.org /wiki/Clam_chowder (317 words)

	Encyclopedia: Clam chowder (Site not responding. Last check: 2007-10-21)
		Some contend that New England clam chowder has become creamier over the years as a result of tourism in New England, whereas the traditional recipe calls for a soupier chowder.
		It is claimed that tourists, sometimes squeamish of clams and seafood, prefer the creamier chowder.
		Throughout the United States, New England-style clam chowder is sometimes served in sourdough bread bowls.
	www.nationmaster.com /encyclopedia/Clam-chowder (721 words)

	Chowder - Open Encyclopedia (Site not responding. Last check: 2007-10-21)
		Chowder is any of a variety of soups, most of them thick.
		Chowder is often commonly associated with the New England region of the United States.
		The word "chowder" is a New England word that came from Newfoundland, where Breton fishermen introduced the word, and perhaps the fish soup itself (compare bouillabaisse).
	open-encyclopedia.com /Chowder (496 words)

	East vs. West: A Search for the Perfect Chowder
		I was hoping to get some insight on chowder from Thomas, a native of Boston and a real Yankee—the kind of guy who owns a remote cabin in Maine and knows how to fix up old houses.
		The chowder was gray, floury, gummy, inoffensive, and flavorless.
		The chowder was unassuming—buttery yellow, just the right amount of sand, celery, and potatoes, a bay leaf floating in the cup, sailboats bobbing in the small, rock-bound harbor.
	www.onthepage.org /food/east_vs_west_chowder_search.htm (1582 words)

	Encyclopedia article: Clam chowder (Site not responding. Last check: 2007-10-21)
		Clam chowder (Chowder containing clams) is any of several chowders (A thick soup or stew made with milk and bacon and onions and potatoes) containing clams (Informal terms for money) and broth (Liquid in which meat and vegetables are simmered; used as a basis for e.g.
		Manhattan (One of the five boroughs of New York City) clam chowder has tomato (Mildly acid red or yellow pulpy fruit eaten as a vegetable) in the soup for color and flavor.
		Some contend that New England clam chowder has become creamier over the years as a result of tourism (The business of providing services to tourists) in New England, whereas the traditional recipe calls for a soupier chowder.
	www.absoluteastronomy.com /encyclopedia/c/cl/clam_chowder.htm (231 words)

	About Pike Place Chowder
		A simple dish of chowder, in the past considered to be "poor man's food" has a history that is centuries old.
		Today chowder has moved from the costal regions where the recipes are generally of fish or shellfish to inland areas where farming families serve-up their chowder using a variety of vegetables, corn and poultry or other combinations.
		Clams and shellfish began to be used in chowder because of their relative ease to accumulate--having to simply dig them up from the shore.
	pikeplacechowder.com /chowder.htm (594 words)

	AllRefer.com - chowder (Food And Cooking) - Encyclopedia
		chowder, stew of fish or shellfish with potatoes, onions, and pork (usually salt pork), thickened with crumbled hard bread.
		The name chowder seems to have originated from the French word chaudiEre (a large heavy pot used by fishermen to cook soups and stews).
		The name probably was carried to the French Canadian coasts and traveled from there to New England (noted for its clam chowder) and then south.
	reference.allrefer.com /encyclopedia/C/chowder.html (213 words)

	Chowder - Glossary from Hormel Foods
		A chowder is commonly prepared with ingredients that are specific to a region or according to what is available and seasonal at the time.
		Other chowders such as chicken or sausage chowder are made in a variety of different ways to be served whenever it is appropriate or desired.
		Chowders may use milk or cream as the base for the soup.
	www.hormel.com /kitchen/glossary.asp?id=33164&catitemid= (280 words)

	Recipes From Cookbooks - Corn Chowder - recipelink.com (Site not responding. Last check: 2007-10-21)
		Corn chowder is the king of farmhouse chowders.
		My version of corn chowder is made similar to the Shaker style, according to a recipe from the Shakers at Hancock Village in Pittsfield, Massachusetts (1900), using fresh corn, butter, and cream.
		Serve corn chowder as a starter, with toasted common crackers or Pilot crackers.
	www.recipelink.com /ch/2000/august/50chowders2.html (1097 words)

	Chowder, Gig, Pipsqueak, Mayhem, Nonplussed and The Real Rule of Thumb
		Dear Evan: My co-workers and I were talking about chowder at work the other day and it occurred to us that no one knew what really made something "chowder." Someone maintained that chowder has to contain cream of some sort, but that doesn't explain Manhattan clam chowder, which is tomato-based.
		Let's see -- either you folks are sitting around in an office somewhere discussing soup variants on the boss's time, or you all work in a restaurant and have no idea of what goes into chowder.
		Technically, a "chowder" is any thick soup, but in practical usage the word usually refers to a mixture of fish or shellfish and vegetables in either a cream or tomato base.
	www.word-detective.com /back-n.html (1650 words)

	Recipe - Fish Chowder (1884) - Seafood Soup Recipes
		Then begin at the tail and cut the fish from the bone on one side, keeping the knife as close as possible to the bone; remove the bone from the other side.
		Add the salt and pepper, and when the chowder is boiling briskly, put in the fish, and set it back where it can simmer ten minutes.
		The head is rich and gelatinous, and it should always be boiled with the bones, and the liquor added to the chowder.
	www.seafoodfish.com /html/fishchowder1884.html (636 words)

	The Best Clam Chowder! (Site not responding. Last check: 2007-10-21)
		Clam chowder has been made a national tradition celebrated every Friday nearly everywhere in the states since colonial times.
		Although a nice thick soup can be satisfying, we have found you will lose the clam flavor that distinguishes it from potato soup, and has made it a national icon celebrated every Friday in most of the states since colonial times.
		If you desire a thicker chowder add the extra flour or cornstarch paste to to the chowder when it is done and let it simmer for 1 minute.
	www.practicalkitchen.com /webchef/the_best_clam_chowder.shtml (840 words)

	History of Chowder, Clam Chowder, Fish Chowder
		True chowder lovers delight in their pursuit of the perfect chowder, from creamy white to clear and briny to tomato based.
		Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked.
		Fish chowder was a popular dish among Northeastern Indians, but as this dish has been created spontaneously, in one form or another, along every coast in the world, we can hardly credit the Indians with having introduced it to Europeans.
	whatscookingamerica.net /History/ChowderHistory.htm (1905 words)

	Roadfood.com Forums - O Country Buffet's Chowder..
		This is a fancy-shmancy upscale dining place, and their chowder in addition to the usual clam pieces had three littleneck clams in the shell in it.
		The only clam chowder worthy of the name is Rhode Island-style.
		I really do like that Rhode Island style chowder, which, by the way, is also popular in eastern Connecticut.
	www.roadfood.com /Forums/topic.asp?TOPIC_ID=7344 (595 words)

	History of Manhattan Clam Chowder
		Connecticut chowder seems to be yet another version of the Manhattan-style clam chowder, made with tomatoes in place of milk.
		Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island.
		While there appears to be little substance to the legend, it is true that the tomato agriculture and related industry developed into the major economy in this area after the American Civil War (1861-1865) and were regarded as a kitchen vegetable and began to steadily grow in popularity.
	whatscookingamerica.net /History/Chowder/ManhattanChowder.htm (639 words)

	AOJ's Alaska Style Clam Chowder Recipe
		Here's one of my Clam Chowder recipes for all those folks who take advantage of the Kenai Peninsula's great clam digging beaches where 1.3 million clams are dug each summer.
		Clam chowder is a recipe which is enjoyed by just about everyone.
		There are many recipes for clam chowder and here is one with its own distinctive approach to satisfying everyone.
	alaskaoutdoorjournal.com /Departments/Recipes/Entrees/clamchowder1.html (209 words)

	village voice > nyclife > Bites by Nina Lalli
		In Bay Shore, Long Island, where huge boats depart to Ocean Beach and other Fire Island hot spots, there are two chowder joints: Nicky's Clam Bar, which is directly across from the dock and better known to ferry-riders, and the Chowder Bar, which stands at the entrance to a parking lot down the street.
		On the way there, I stopped at Nicky's to sample the Manhattan chowder (tomato-based, traditionally heavy on the dried thyme) and the seafood bisque, which is actually their most popular creation.
		The taste was brinier, truer to the sea, and I was somewhat surprised that I preferred it to Nicky's.
	www.villagevoice.com /nyclife/0530,lalli1,66097,15.html (586 words)

	As I Please - Great Grampa Scott's Clam Chowder
		She likes to let the freshly-dug long necks work out the grit, and leaves them in salt water in the sink all night with corn meal which the clams ingest.
		Real clam chowder is crammed full of obscene little clams with their necks and stomachs intact.
		In real clam chowder The potatoes and onions are cooked in the broth of the clams which you first steam open.
	www.seacoastnh.com /arts/please011898.html (1426 words)

	The Saratogian - News - 02/01/2004 - Restaurants vie for chowder championship (Site not responding. Last check: 2007-10-21)
		Brindisi's was the first to win Chowderfest two years in a row, and the look in the owner's eye Saturday as he collected dollar upon dollar, as people sat at tables with dozens of empty Styrofoam bowls, was one of ambition.
		The power of the chowder also lures people to restaurants they may not have been to before, they said.
		Michele Morris, owner of Scallions Restaurant and chowder cook, said she was 900 cups into the day before 3 p.m.
	www.saratogian.com /site/news.cfm?newsid=10899559&BRD=1169&PAG=461&dept_id=17708&rfi=8 (447 words)

	Haddock Chowder - YumYum.Com
		HADDOCK CHOWDER From America: Have the haddock cleaned and cut up to boil.
		Pick the fish flakes from the bones, adding to the chowder mixture when the potatoes are done.
		It imporves the flavor of the chowder greatly to let it stand for several hours before serving.
	search.yumyum.com /recipe.htm?ID=15353 (159 words)

	Allrecipes \| More Recipes Like This \| Manhattan Clam Chowder (Site not responding. Last check: 2007-10-21)
		Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.
		This chowder incorporates minced clams, carrots, potatoes, onions and celery in a cream of tomato soup base made with clam juice, milk, stewed tomatoes and ketchup.
		A delicious, traditional cream-based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream.
	mrlt.allrecipes.com /mr/13175.asp?lnkid=631 (346 words)

	Allrecipes \| More Recipes Like This \| Fish Chowder I (Site not responding. Last check: 2007-10-21)
		A liter version of cream-based fish and potato chowder that uses non-dairy creamer in place of heavy cream or half-and-half.
		In this spicy chowder, red snapper fillets are added to a brothy soup made with clam juice, jalapenos, and aromatics with chunks of russet potatoes.
		This is the New England chowder of your childhood.
	mrlt.allrecipes.com /mr/13371.asp?lnkid=631 (385 words)

	Cooking For Engineers - Recipe File: Clam Chowder, New England Style
		I think the reason chowder is usually served on Fridays comes from an old Roman Catholic tradition of having only fish on Fridays.
		Clam Chowder and Fish are generally served on Fridays due to the teachings of the church regarding the bible.
		Truly traditional chowder (at least since potatoes replaced pounded seabiscuit ~150 years ago) is thickened by simmering the potatoes until they contribute some starchiness.
	www.cookingforengineers.com /article.php?id=112 (2828 words)

	Making distinctions about chowder: 5/2/99
		Clam chowder, Manhattan chowder, New England chowder -- I'm confused.
		Generally speaking, a chowder is a hearty milk-based soup made from onions, cubed potatoes and either seafood or vegetables like corn.
		The earliest New England recipes for chowders always included seafood, since chowders were primarily fishermen's soups, made from whatever was reeled in that day.
	www.s-t.com /daily/05-99/05-02-99/e03li167.htm (215 words)

	Stephanie da Silva's Corn Chowder Collection
		Do not let chowder boil after cream is added.
		Place the remaining tablespoon (15 ml) of butter in a soup tureen, pour in the chowder and serve at once.
		"Don't be surprised by the delicate pink color of this chowder." 1 qt milk 2 cups cooked corn, canned or fresh 1 cup tomato puree Salt & pepper to taste 2 leaves basil 2 stalks celery, chopped 2 potatoes, peeled & chopped Combine milk, tomato puree, basil and celery in soup kettle.
	www.cs.cmu.edu /~mjw/recipes/soup/chowder/sds-cornchow-coll.html (919 words)

	chowder on Encyclopedia.com
		Brent Beavers' Corn and Cheese Chowder is the quintessential chowder: a creamy, hearty concoction with accessible ingredients which can be enjoyed at Sencha Restaurant in Colorado Springs, Colorado.
		Cookbook author Carla Williams has many wonderful recipes in her book, "Rotisserie Chickens to the Rescue," including a chicken and corn chowder recipe using take-out bird.
		Shirttail Charlie's in Fort Lauderdale, Florida, offers a Conch Chowder which has a Caribbean flavor, with peas and corn among the veggies.
	www.encyclopedia.com /html/c1/chowder.asp (652 words)

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