August Newsletter 2018

Posted by on Aug 1, 2018 in Newsletter | 0 comments


Growing up in New England, I was fortunate to be brought up on the nuances of chowder. The conception of chowder outside of New England is a heavy roux-based soup with potatoes, clams and cream. However, good chowder is not always that simple and ubiquitous as you may think. There are many stories of its history and various versions from around the region.

In culinary school in the early 80s, we were taught what a chowder must contain, and from there you could create the various regional versions. Think of bacon, potatoes and onions in a similar fashion to the holy trinity of cajun cooking but for New Englanders. So, any chowder can be made from the base of these three items. Not all chowders are white or thickened with roux. Being a loyal Bostonian, I respect chowder that is not white, but that red stuff from Manhattan is not chowder; it is something Yankee fans eat because they think everything has to be Italian or have tomatoes in it. What are they thinking!

August Newsletter

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