I'd love to try this just to taste the flavour combination of salt pork and the seafood elements. Oysters kilpatrick are seafood with bacon, how close are these dishes?
There are two kinds of New England clam chowder – one white, one red; both were developed in New England. White chowder is a Massachusetts version; red (tomato-based) chowder is a Rhode Island (not Manhattan) version. I prefer the latter.
Years ago, my bf and I were making mashed potatoes. I accidentally added too much milk and we couldn’t recover. My friend had some canned clams. My mistake became some of the best clam chowder I’ve ever had.
You gotta make it yourself now!! Any brand i get from the shelf anymore, you are lucky if you get one VERY tiny piece of a clam in it…. Seriously the past few cans i have had, had none it what so ever
The Latin/French origin meaning "cauldron" seems likely. It was apparently a Breton dish imported to Newfoundland by French settlers. Probably one of those dishes adapted to local ingredients. Just watched an English YouTuber try to soak modern MRE hard bread in a makeshift stew. You need to presoak the hardtack unless you want them to be something like chewy pasta if it is similar. Potatoes and bread both act as thickeners. Corn adds texture and color and if sweet corn it sweetens a dish. Seafood is also used in Catholic countries for Lenten protein.
Right on. I’m from South Mississippi/Louisiana and the few times that I’ve had really good chow-da 😎 I found it thoroughly delightful. Yankees do get some things right! 🙃
I love how you post this literally one day after I was eating this in an ACTUAL old diner in NYC and YouTubed this exact thing hoping to see you…. Now I have to repeat this process tomorrow
French word for hot=Chaud. Old french word for heating kettle/cauldron=Chaudiere (from Latin calidus, same root as Spanish calido). Ergo…..Clam Chowder (Kettle clams 🙂
You mentioned the connection to France and I wasn't surprised. Acadian-French trappers and Portuguese fishermen were in New England long before the English arrived, especially in the Blackstone River Valley, Cape Cod and RI bay areas where Chowder first appeared.
next time,wash the pork with cold water and let it sit for a couple of hours ,refresh the water and repeat. salted meat and dried salted fish always need to be treated this way.the salt is a conservation method,not meant to be eaten. for your question where chowder originated aunti google knows the answer look up "Chaudrée" al good food comes from france ☺
As a chowderhead myself, I've been waiting for a video like this! I love making and eating clam chowder, and whenever I see it on a restaurant's menu, I have to try a cup. Over the years, I have tried many different variations! Thank you so much for the wonderful history on my favorite comfort food!
43 Comments
I'd love to try this just to taste the flavour combination of salt pork and the seafood elements. Oysters kilpatrick are seafood with bacon, how close are these dishes?
I would absolutely drown these in white pepper as it gives a subtle heat to everything, especially stodgy dishes
I am Italian and I LOVE New England clam chowder.
I can eat myself to death with it.🤣🤣🤣
Reminds me of Portuguese Bacalhau. It uses the same system of layers with onions, potato, fish, tomato, etc…
Eatin some chahhhdahh on a sahhhhdaday
There are two kinds of New England clam chowder – one white, one red; both were developed in New England. White chowder is a Massachusetts version; red (tomato-based) chowder is a Rhode Island (not Manhattan) version. I prefer the latter.
dang it! now i'm hungry. for new england calm chowder….
Cape Codder here. Chowda!!!!!
Years ago, my bf and I were making mashed potatoes. I accidentally added too much milk and we couldn’t recover. My friend had some canned clams. My mistake became some of the best clam chowder I’ve ever had.
You gotta make it yourself now!! Any brand i get from the shelf anymore, you are lucky if you get one VERY tiny piece of a clam in it…. Seriously the past few cans i have had, had none it what so ever
Chowder with the whole entire hard R. Bold writing.
The Latin/French origin meaning "cauldron" seems likely. It was apparently a Breton dish imported to Newfoundland by French settlers. Probably one of those dishes adapted to local ingredients. Just watched an English YouTuber try to soak modern MRE hard bread in a makeshift stew. You need to presoak the hardtack unless you want them to be something like chewy pasta if it is similar. Potatoes and bread both act as thickeners. Corn adds texture and color and if sweet corn it sweetens a dish. Seafood is also used in Catholic countries for Lenten protein.
It's really not complicated. Chaudron -> chaudrée -> chowder. It's french people.
As a Rhode Islander I have never clicked faster on a Townsends video
:]
It's Chowdah!!! Say it right!!! 😆
Y'all guys are amazing thanks again ❤
From all the way over in NZ.. I absolutely LOVE your work sir, its great to see and hear the passion you bring to bringing this history to life!
Right on. I’m from South Mississippi/Louisiana and the few times that I’ve had really good chow-da 😎 I found it thoroughly delightful. Yankees do get some things right! 🙃
Clack clack
I love how you post this literally one day after I was eating this in an ACTUAL old diner in NYC and YouTubed this exact thing hoping to see you…. Now I have to repeat this process tomorrow
why such small pots?
I Can't hear the words "New England Clam Chowder" without thinking of Ace Ventura
First time I had clam chowdah was at the hotel of the Bangor airport. Good stuff.
It’s Noofin-land. Not noofin-lund, or new-found-land or new-found-lund.
– Newfie-by-marriage that has been corrected by the locals for the decade I’ve been going to the Rock
That’s not what I meant when I said “show us ya clam”
French word for hot=Chaud. Old french word for heating kettle/cauldron=Chaudiere (from Latin calidus, same root as Spanish calido). Ergo…..Clam Chowder (Kettle clams 🙂
You mentioned the connection to France and I wasn't surprised. Acadian-French trappers and Portuguese fishermen were in New England long before the English arrived, especially in the Blackstone River Valley, Cape Cod and RI bay areas where Chowder first appeared.
next time,wash the pork with cold water and let it sit for a couple of hours ,refresh the water and repeat. salted meat and dried salted fish always need to be treated this way.the salt is a conservation method,not meant to be eaten. for your question where chowder originated aunti google knows the answer look up "Chaudrée" al good food comes from france ☺
Four pounds of fish for four people? Very frugal.
You remind me of my APUSH teacher if he didn't get coal for christmas when he was 6, i love this
Why am I always hungry after watching your videos?
If you had presoaked the ships biscuits they would absorb less cooking fluid and it would be more…Soup-ey? Soup-ish? Brothy, I guess.
The word “chaudiere” is a French word for a boiler or cauldron… just a thought
I was born in the boredom and the chowda.
Having traveled the world this is still the best
May I ask … what is the name of the style of your cap?
I’ve found a place in Dallas that does a reasonable chowder. I’m so happy.
HARDTACK, CLAP, CLAP!! 😂
This big fella can cook
As a chowderhead myself, I've been waiting for a video like this! I love making and eating clam chowder, and whenever I see it on a restaurant's menu, I have to try a cup. Over the years, I have tried many different variations! Thank you so much for the wonderful history on my favorite comfort food!
Don't ever stop these videos guys. Total gems
Manhattan taste better imo but I like both