Sorry Manhattan style, your thin tomatoey broth just can’t satisfy our wintertime hearty comfort food cravings, New England wins our hearts every time. And here’s a bit of clam chowder trivia for you: in 1939, the state of Maine introduced a law to ban the addition of tomatoes to chowder, considering the act to be a rude gesture against the original legendary recipe!
Chef and fromager Tood Jasmin shares his favorite recipe for a rich classic New England style clam chowder in this video. The recipe can be found here. We recommend skipping the diner style hexagon crackers and serving it up with a nice warm buttered baguette. Enjoy!
CLAM CHOWDER – TODD JASMIN – watch more recipes and videos
Jenny
January 19, 2009 at 8:43 amYum. I love clam chowder. It’s a serious comfort food in this house.
Jude
January 19, 2009 at 10:26 amI’m all about thick chowders, too. I like them best in bread bowls 🙂
Kim, Ordinary Recipes Made Gourmet
January 21, 2009 at 10:18 amNew England Clam Chowder is my husband’s absolute favorite soup and you’d think with him being from MA he’d love seafood, but he actually dislikes fish except for the clam chowder!!! Thanks for sharing how to make this wonderful soup!
savorytv
January 21, 2009 at 8:18 pmJude, I love the bread bowls as well. Jenny, comfort food is the best, my sister calls it “mommy” food 🙂 Kim, thanks for the visit!
gastroanthropologist
January 25, 2009 at 4:14 amI’m also of the New England Chowder camp – and go Maine for making it illegal for tomatoes to join. The New England stye is delicious in a bowl made of San Francisco sourdough!