Manhattan vs. New England: The Great Clam Chowder Vote
Hello, Optimists!
The Clambake is almost here, and before we fire up the pots, it is time to settle one of the great culinary debates of all time.
Manhattan or New England clam chowder?
This year the decision is YOURS. We are putting it to a club vote: which chowder gets served at the Clambake. Two legendary recipes enter, one leaves a champion.
MEET THE CONTENDERS
Contender 1: New England Clam Chowder, The Creamy Classic
New England
Rich, creamy, hearty, comforting. New England clam chowder is the traditional white chowder made with tender clams, potatoes, onions, and a creamy broth. Thick, satisfying, and made for oyster crackers and a warm piece of sourdough bread.
Traditional New England Recipe
Ingredients:
- 2 cans (6.5 oz each) chopped clams, juices reserved
- 3 slices bacon, chopped
- 2 medium potatoes, diced
- 1 small onion, diced
- 2 cups half-and-half
- 1 cup clam juice or broth
- 2 tablespoons butter
- 2 tablespoons flour
- Salt, pepper, and thyme to taste
Preparation:
1. Cook bacon until crispy, then saute onions in the drippings.
2. Add butter and flour, stirring to form a light roux.
3. Add clam juice, potatoes, and thyme. Simmer until potatoes are tender.
4. Stir in half-and-half and clams.
5. Heat gently without boiling, season, and serve!
The result: a creamy, savory bowl of New England comfort.
Contender 2: Manhattan Clam Chowder, The Bold, Tomato-Based Challenger
Manhattan
Forget the cream! Manhattan clam chowder takes a completely different approach with a vibrant tomato broth, tender clams, potatoes, celery, onions, and herbs. It is lighter, tangier, and packed with vegetables. This East Coast classic delivers ocean flavor and savory tomato goodness in every spoonful.
Traditional Manhattan Recipe
Ingredients:
- 2 cans (6.5 oz each) chopped clams, juices reserved
- 2 slices bacon, chopped
- 2 medium potatoes, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 can (14.5 oz) diced tomatoes
- 2 cups clam juice or broth
- 1 tablespoon tomato paste
- 1 bay leaf
- Thyme, oregano, salt, and pepper to taste
Preparation:
1. Cook bacon until lightly crispy.
2. Add onions, celery, and carrots. Saute until softened.
3. Stir in tomato paste, diced tomatoes, clam juice, potatoes, and herbs.
4. Simmer for 15 to 20 minutes until the potatoes are tender.
5. Add clams during the final few minutes, season, and serve!
The result: a bright, hearty, tomato-rich chowder bursting with coastal flavor.
NOW IT IS YOUR TURN TO VOTE
Which chowder deserves a place on our menu? One vote per person, so make it count.
And do not be shy! Email the club at gardenaoptimist@gmail.com and tell us WHY your chowder deserves the crown. A little friendly chowder rivalry never hurt anyone.
Let us get everyone involved, have some fun, and make this a delicious club decision.
Yours in Optimism,
Chef Justin