Difference between revisions of "Clam Chowder"
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In [[Cookbook:Cuisine of the United States|American cuisine]], there are several [[Cookbook:Soup|soup]]-like dishes that are called '''Clam Chowder'''. | In [[Cookbook:Cuisine of the United States|American cuisine]], there are several [[Cookbook:Soup|soup]]-like dishes that are called '''Clam Chowder'''. | ||
Revision as of 09:21, 30 March 2012
In American cuisine, there are several soup-like dishes that are called Clam Chowder.
- New England Clam Chowder
- a white, creamy soup; the most common variety
- Manhattan Clam Chowder
- made with tomatoes, the soup has a red color
- made with tomatoes, the soup has a red color
If you don't know the difference between New England and Manhattan clam chowders: the one with tomatoes has a "t" in the name!
- Rhode Island Clam Chowder
- a soup with a clear broth, without added cream or tomatoes.
