April 25, 2020,
Soup has a way of warming up whatever room you desire to gently consume it in.
Please don’t forget to blow on it a little. Makes you feel special.
Since it appears we will be spending a lot of time inside, soup appears to be ideal for the lunch or dinner menu.
What is your favorite?
We all have one.
Ours is Clam Chowder. It’s San Francisco. Nothing shocking there.
grapplingstars.com, femcompetitor.com fciwomenswrestling.com articles, pexels.com Andrea-Piacquadio-photo
Clam chowder is any of several chowder soups containing clams and broth.
In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color.
We have our favorite additions too.
Typically if there is left over chicken from a previous meal, we’ll place some in our chowder and let it simmer for some time.
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Please don’t forget the mushrooms. That is sensational in chowder as well.
A garnish of bay leaves adds both color and flavor. It is believed that clams were used in chowder because of the relative ease of harvesting them.
Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.
We absolutely love it with garlic buttered toast.
This delightful dish originated in the Eastern United States, but is now commonly served in restaurants throughout the country, particularly on Fridays when American Catholics traditionally abstained from meat. Many regional variations exist, but the two most prevalent are New England or "white" clam chowder and Rhode Island / Manhattan or "red" clam chowder.
There are two other variations that are superlative as well.
Delaware Clam Chowder typically consists of pre-fried cubed salt pork, salted water, potatoes, diced onions, quahog clams, butter, salt, and pepper. This variety was more common in the early and mid-20th century, and likely shares most recent common ancestry with New England clam chowder.
Hatteras Clam Chowder is served throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, and occasionally with chopped green onions or even hot pepper sauce.
Minorcan clam chowder is a spicy traditional version found in Florida restaurants near St. Augustine and the northeast corner of Florida. It has a tomato broth base, with datil pepper, an extremely hot chili comparable to the habanero.
The datil is believed to have been brought to St. Augustine by Menorcan settlers in the 18th century, and tradition holds among their descendants that it will only thrive and grow in two places: Menorca, Spain, and St. Augustine, Florida.
Sounds delicious.
We can smell the aroma of our chowder warming up in the kitchen.
Now all you need is you wine of choice and you are all set for a relaxing day. We wanted to say weekend but given these pandemic times, even a weekday can feel like a weekend.
That’s our clam chowder version and there are millions of other noteworthy versions out there as well.
We have a visiting writer named Sara who has some further suggestions. About her background.
Sara Gray is a Mom, Wife, Web Entrepreneur and a lover of kids, and appetizers and a whole lot more in between. With years of graphic design experience, Sara became interested in building her own family-friendly websites as a way to feed the writer's appetite - alive and roaring within... but also to give back to the Universe in a number of ways that can only bless everyone.
Please enjoy
Chowder Soups - What Makes A Chowder, A Chowder?
grapplingstars.com, femcompetitor.com fciwomenswrestling.com articles, Alexa-Manhattan-Clam-Chowder-Wikimedia.
Chowder Soups have been around for ages. But how did they get started and why are they so popular? Read on for a little chowder soup history... you'll have a mouth-watering experience, I guarantee it!
Chowder is typically a rich, creamy soup that is chock full of all kinds of ingredients that make it similar to a stew. The ingredients usually include seafood, vegetables and cream. However, over time, the basic seafood chowder has evolved to include all kinds of different flavors and textures.
Traditionally made chowder has a base of bacon and is thickened up with crackers that have been broken into the base. Today, there are all kinds of variations using everything from seafood and poultry, to just using vegetables - a good example is corn chowder.
Famous chowders are found here in the United States. And THE MOST famous one would be Clam Chowder! There are two styles of clam chowder. One is called New England style clam chowder and uses a base of cream. The other popular version of clam chowder is called Manhattan style clam chowder and it uses a base of pureed tomatoes. Both are very delicious and each has a hearty and warm flavor that pleases most palates.
In earlier days, the seafaring communities developed slightly different flavors of chowders. The local fishermen would throw samples of their catches into a large cauldron or pot and boil the chunks of fish with all kinds of vegetables and potatoes. France calls this chowder soup "Chaudiere" - which is the name of the pot it is cooked in. The French also liked to throw in smashed crackers and biscuits to make the soup thicken into a stew-like consistency.
Americans adopted this seafood stew from the French settlers in the Northern colonies. "Chaudiere" eventually became "Chowder" to Americans and the first known and written recipe used that name for it's header in 1751. History tells us, however, that the recipe was extremely popular long before this so-called first written recipe. A good example is the British. They made their form of the seafood stew for many years before it became popular in the United States.
The early American Chowder soups included onions, bacon, fish, all kinds of spices, crackers or biscuits, claret and water and are often mistaken for bisque soups. But there is a difference between chowders and bisques. But that's a whole different story. You can find out more about Bisque Soups at the Soup Hoopla website - just follow the link below.
In the 1800's American cooks started to make the transition to using clams in their recipes - mostly because of the abundance of shell fish found in the New Colonies. Cooks began experimenting and adding cream to the chowders. They then began to differentiate different and unique types of chowder based on the ingredients used. Thus, other types of chowders appeared such as the above mentioned Corn Chowder or Sausage Bean Chowder or Beef Chowder.
Therefore, Chowder doesn't always have to include seafood. It's believed that all kinds of vegetable or meat chowders came into existence because the cook was just using up whatever ingredients he or she had lying around the kitchen.
By now you know that chowder comes in many flavors and is generally loved by all. You can try some of the recipes I have listed at my Soup Hoopla Web site and in addition to that, I have great instructions for making a basic chowder.
When you eat chowder, you are partaking in a little bit history too. Enjoy it and reflect on the abundance this country has to offer us.
Sara Gray is an avid lover of appetizers (and anything really to do with food!) and has created a couple of fun and informative websites. Easy Appetizer Recipes [http://www.easy-appetizer-recipes.com] is where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and holiday appetizers. And Soup Hoopla! [http://www.souphoopla.com] has everything you ever wanted to know about soups, chowders, and stews - and of course, fabulous recipes too.
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OPENING PHOTO grapplingstars.com, femcompetitor.com fciwomenswrestling.com articles, Ольга-Вельская-photo.
https://en.wikipedia.org/wiki/Clam_chowder
https://fciwomenswrestling.com/
https://www.fcielitecompetitor.com/
https://ezinearticles.com/?Chowder-Soups---What-Makes-A-Chowder,-A-Chowder?&id=744788
https://EzineArticles.com/expert/Sara_Gray/35856
http://EzineArticles.com/744788
