Do you like your chowder: thick or thin?
Had some wonderful chowder tastings during a recent trip thru Cape Cod and it struck me how many variations came out of each kitchen. Really enjoyed The Lobster Pot in Provincetown. I have also enjoyed the different chowders prepared at Artie's of City Island in the Bronx, N.Y. Then suddently I was surprised by a delicious New England style clam chowder just last week at the Armonk Lobster House in Armonk, New York which was somewhere between thick and thin, loaded with sweet chopped clams and potatoes. So yummy I indulged in two cups.
How do you prefer your chowder and where have you had it really good?
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24 Comments:
I like it thick, and the best clam chowder I have ever had was right in my own dining room : )
goodcooker at 9:12AM on 07/28/09
Thick or thin it doesn't matter to me.
How do you like your chowder?
Yes please.
joeqboo at 10:00AM on 07/28/09
I've found that lovely little coastal seafood shacks tend to serve up very flavorful, thin chowders and that city restaurants tend toward the thick roux- based chowders - maybe they're going for a richer, more luxurious experience? Not always the case of course, just something I noticed.
I prefer thin and flavorful over the thick stuff which reminds me of soup from a can.
yayfood at 10:05AM on 07/28/09
i like it either way, but i am partial to thick chowder.
gastronomeg at 10:08AM on 07/28/09
Both: depends on the type.
Papa's brothy and thin chowder rules!
But I've had some darn good thick ones too...
hungrychristel at 10:57AM on 07/28/09
I don't care if it's thick or thin, as long as it's not salty or has that disgusting skin.
Cassaendra at 12:34PM on 07/28/09
I want my chowder so that a spoon is able to stand up by itself. So thick.
pjracz10 at 12:42PM on 07/28/09
in between--a good roux base, not too many potatoes, too many clams and two bags of oyster crackers, please!
veggieout at 12:59PM on 07/28/09
I like it to be medium thick and very peppery. All that white needs a lot of black pepper (and a little hot sauce) to balance out. And a pat of butter melting on the top...
duncan1205 at 1:55PM on 07/28/09
Thick and creamy, with lots of clams and potatoes and black pepper, with oyster crackers and hot sauce, and warm, chewy, crusty bread slathered with butter on the side.
NotAmerican at 3:23PM on 07/28/09
i also like mine medium-thick. Not so thick it tastes solely of roux, not so thin I miss the creaminess. The best I've had was at a tiny fish market on the Oregon coast. We actually had to wait a half hour for it to finish cooking, then we took it to go, got a six pack of Oregon microbrew and had a picnic. One of the best meals I've ever had :)
bitchincamero at 3:50PM on 07/28/09
After a few years in the New England area, I've paid my dues and had my share of thick, gloopy, over-creamed chowders. I'll gladly go with it on the thinner side, but with plenty of the good stuff thrown in. No skimping on the clams and potatoes!
JustNancy at 3:50PM on 07/28/09
I went to Chowderfest in Boston over the 4th of July weekend and now that I've experienced 8 different chowders in one day...I'd have to say: thick! What would the purpose of the potatoes be if chowder wasn't supposed to be thick?
Chew on That at 5:01PM on 07/28/09
Stand up thick; butter, cracked pepper and lots of oyster crackers. Two bowls, please.
Save the hot sauces for Gumbo and Pho.
czken at 5:08PM on 07/28/09
THICK - no iffs, ands or buts. I love the chowders at the Oyster Bar in Grand Central Station, as well as their wonderful, so rich they're sinful, pan roasts.
MMinNYC at 5:12PM on 07/28/09
Thick or thin and pink from Tabasco. Oh, and in a bread bowl. (numnumnumnumnum...drool...)
finewinendine at 7:50PM on 07/28/09
i like thick better... but the most important part is the clams. also, i like potatoes and a soft herb flavor. and oyster crackers. no hot sauce, though.... thats like totally weird.
blizcheetah at 8:12PM on 07/28/09
Rhode Island clam chowder only (clear broth) med thin and preferably with lots of clam fritters to dunk!!!
huneybumper at 12:51PM on 07/29/09
I had some amazing crab ( and i believe it had clams as well; it was a while ago ) chowder ( and Ahi kabobs ) at the Oregon Seafood Company in Newport, Oregon that was TO DIE!!! The place is fantastic; a small fish counter, open kitchen, and only about a dozen tables that fill up quickly. Very reasonably priced. All the fish and crab is caught across the street...
But to answer the question, on the thicker side of medium :)
Sweetheart at 5:44PM on 07/30/09
I was going to say thick, but I'd rather say thickened properly: the base liquids of clam juices and half and half thickened because the potatoes have cooked all the way through and lent their starches to the resulting broth. Also, please use salt pork instead of bacon. Thank you.
Amandarama at 6:10PM on 07/30/09
I prefer a thick, creamy chowder but sometimes I'll choose a very flavorful thin chowder. (Depending on how much calorie intake I'm willing to have.)
therealchiffonade at 7:34AM on 08/04/09
I just got back from a two-week vacation that took me through Boston, Maine and Nova Scotia. The best chowders were the thick ones with lots of seafood and potatoes. The most unique one I tried was the Rustic Clam Chowder in Bar Harbor. The menu promised prosciutto but 3 of us had bowls of it and never saw any. Maybe they meant it was just flavored with it??
Pinotnana at 9:50PM on 08/04/09
I remember the only (hence best) NE style clam chowder I've had in my life, it was at the Museum of Fine Arts in Boston, when they were featuring the "El Greco to Velazquez" exhibition. Perfect balance between thick and thin, with oyster crackers, just awesome (as well as their gazpacho).
mtgall at 10:35PM on 08/04/09
My favorite is actually thin, like the serve at Pike Place Chowder is Seattle,WA.
http://havestomachwilltravel.com/2009/06/12/pike-place-chowder-seattlewa/
thehungrytraveler at 11:00AM on 08/11/09