New England Clam Chowder

[lovin_jimmy]

yummm

anyone else think this was a BB poll at first?

i know i did

lol ((((mal))))

[RAGTOP]

Love clam chowder. I agree, too often it is filled with way too many potatoes. I always laugh when I visit Boston, because every restaurant claims to have "Award Winning" clam chowder---must be a whole lot of chowder competitiions

funny you should mention that...

http://www.bostonharborfest.com/chowderfest/

last year it was so hot outside for the competition the last thing I felt like eating was chowder...

[Donchuknow]

My favorite Clam Chowder is from a place called "The Crab Cooker" in Newport Beach, CA. It's different than any other chowder I've had. It's kinda like a blend of New England and Manhattan. BIG chunks of clam too. If you're ever in Newport Beach... TRY IT!

[Sam]

I'm not into the whole oyster/clam/mussel thing.

Now lobster, shrimp, and crabs are an entirely different thing <drool>

AWWW come on....how have you had the oysters/clams/mussels prepared? Granted if you ever get a bad mussel..you won't want to hardly even look at mussels.

They evaporate infont of me! So do lobster and crab and shrimp. Even "mudbugs"!!! Must be the humidity.....

Have you had rock shrimp? they are shrimp but have a harder shell on them and a sweeter taste than regular shrimp. YUUUUUUUUUUUUUUUUUUUUUUUUMMMMMMMMIEEE!!!!!

The LAST Saturday in April is The Crawfish (mudbug) Festival in Woodbine, Ga. So it is coming up QUICK for this year.

The First Saturday in September is the Catfish Festival in Kingdland, Ga.

The First Saturday in October is the Rock Shrimp Festival in St. Marys,Ga.

As for the type of clam chowder it depends on the mood I am in and generally the recipe used I suppose....I have had some of both kinds I wouls never care to see again. Then there are the ones that I LOVE.

[rednekkPH]

The LAST Saturday in April is The Crawfish (mudbug) Festival in Woodbine, Ga.

I never heard of them being called mudbugs - not the most appetizing name. They are right tasty, but they're a hell of alot of work for the little bit of meat you get from one.

[Sam]

The LAST Saturday in April is The Crawfish (mudbug) Festival in Woodbine, Ga.

I never heard of them being called mudbugs - not the most appetizing name. They are right tasty, but they're a hell of alot of work for the little bit of meat you get from one.

Used to be a "Crawfish farm" here. I know a lot of cajuns too that call them that.
Yep can be a lot of work but once you know how to get them out after practice, there is not that much work involved. Like shucking oysters or shelling crab, once you know the secret....nothing to it.

Sounds unappetizing to call them "mudbugs", but that leaves that many more for people that like them to eat.
However, just like shrimp pr squid, I have heard them called bait many times too!!!

[NYCsharkling]

yum yum yum!!!

had some in Boston last year....it came in a bread bowl!!!!! OMG!!!

[Sam]

yum yum yum!!!

had some in Boston last year....it came in a bread bowl!!!!! OMG!!!

Going off topic for a min.... Generally the way I cook "mudbugs" is like a "Low Country Boil" with sausage ( I am particular about the brand and type I use, some people aren't ), corn on the cob, potatoes, MAYBE some string beans, onions, lemons, and of course seasonings.
A bit of WARNING for the uniniated to such delicacy.....the corn and the taters at the top of the pot tend to be a "tad spicey". Maybe not spicey enough for some, BUT DEFINITELY TOO SPICEY for others. So be aware of that if/when you attend one.

Don't forget to s*** the head!!! ( That is where the "broth"/juice/spices accumulate.) Most very tasty!!!!

Okies, My apologies for the interuption. Back to the topic.

The clam chowder recipes tend to vary, as does the taste,consistency,and ingriedients of them, no matter where I have had it or type I have had.

[tikitatas]

Yes, the New England style is what we eat in Atlantic Canada, too. It's is especially good with saltines and lotsa buttah!

[Coconuts]

I love clam chowder, but I'd rather just have the raw clams (just about made poor Larry sick in Newport!). But then again, if it grew up in saltwater, I'll eat it.

[jimolliemom]

My Jim LOVES Campbell's Chuncky "White Soup" and I end up buying about 4 cans A WEEK !!! I make a pretty mean home made....

[SchoolGirlHeart]

CHOWDAH!!!! YUMMMM!!!!!!

The very, very best I've ever had though, was in Maine. Technically, it was white chowder, bit it wasn't thick. It was broth based, with just enough whipping cream added to thicken it a little. OMG, it was the best chowder I've ever tasted in my life!

If you ever visit Newport RI, the chowder at the Black Pearl is to die for.

And on the subject of mudbugs, we here in New England call lobstahs "bugs"....

Seafood, love it. Not big on salmon, but I love everything else.

[mommar]

CHOWDAH!!!! YUMMMM!!!!!!

The very, very best I've ever had though, was in Maine. Technically, it was white chowder, bit it wasn't thick. It was broth based, with just enough whipping cream added to thicken it a little. OMG, it was the best chowder I've ever tasted in my life!

If you ever visit Newport RI, the chowder at the Black Pearl is to die for.

And on the subject of mudbugs, we here in New England call lobstahs "bugs"....

Seafood, love it. Not big on salmon, but I love everything else.

I'll be sure to try it next time..........only had drinks there

[balcony girls]

. .what's the difference between chowder and bisque. . ? ?

. . .I do looooooove me some Crab Bisque . . ! !

. . .yummmmm. .

[SchoolGirlHeart]

. .what's the difference between chowder and bisque. . ? ?

. . .I do looooooove me some Crab Bisque . . ! !

. . .yummmmm. .

Bisque is cooked and then run through a blender, then chunks of crab, lobster etc added in at the end.

Chowder isn't all blended together.

Also, I think bisques tend to be mostly (or often) tomato based.

[balcony girls]

Bisque is cooked and then run through a blender, then chunks of crab, lobster etc added in at the end.

Chowder isn't all blended together.

Also, I think bisques tend to be mostly (or often) tomato based.

. .actually, the only ones I've ever had were the creamy, rich, white kind. .

. .I don't like too many " red " ones . .those should be more of a gumbo . . .and extra chunky . .

[SchoolGirlHeart]

. .actually, the only ones I've ever had were the creamy, rich, white kind. .

. .I don't like too many " red " ones . .those should be more of a gumbo . . .and extra chunky . .

You can have white bisques, for sure. Bisque just means that it's all blended smoothly together after cooking, then with chunks of meat added in afterward.

[balcony girls]

You can have white bisques, for sure. Bisque just means that it's all blended smoothly together after cooking, then with chunks of meat added in afterward.

. .yep. . that's what I like . . .the really rich, creamy ones with big chunks of crabmeat in it . .

[tjtryon]

Anyone from Boston? There used to be this place down on the wharf they call No Names. That is the best... I miss living in New England...

[SharkOnLand]

I don't get it often 'cause hubby doesn't like fish.

As for the chowder... I love the New England clam chowder... I spend summers growing up on Martha's Vineyard, the fresh stuff is to die for... I won't eat the canned crap though...