shizzle787
King Shizzle DCCLXXXVII of the Cesspool
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- Oct 19, 2015
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Have at it but don't you dare mention the gross RI broth version. New England clam chowder only.
Shell & Bones in Fairfield has awesome chowder.
In Hartford, Take Five makes great chowder too.
Sorry I meant New Haven. Didn't mean to get your hopes up. Fantastic restaurant though.Did Shell and Bones open in Fairfield?? I only know New Haven.
I far prefer RI Clam Chowder to a mug or bowl of warm cream, and I think Johnny Ad's in Old Saybrook is the best. Lenny & Joe's makes a hybrid version that is essentially RI Chowder with a touch of cream, and that's pretty good too.
As for the traditional New England style, I think Donahue's in Madison is the best I've had that I can recall. Madison Beach Hotel also has a very good one.
I agree, in order of preference
1) Manhattan
2 RI
3) New England
But hard to find Manhattan, so mainly make ourselves
I like Lenny & Joe's a lot since it's lighter
I agree, in order of preference
1) Manhattan
2 RI
3) New England
Shell & Bones is the best chowder i've had in CT. great restaurant.Sorry I meant New Haven. Didn't mean to get your hopes up. Fantastic restaurant though.
I agree, in order of preference
1) Manhattan
2 RI
3) New England
But hard to find Manhattan, so mainly make ourselves
I like Lenny & Joe's a lot since it's lighter
Fwiw, Shell and Bones is owned by same people who own Geronimo which is in both New Haven and Fairfield, so maybe you're onto something.Did Shell and Bones open in Fairfield?? I only know New Haven.
Shell & Bones is the best chowder i've had in CT. great restaurant.
Decent chowder. Restaurant is underwhelming.
Madison Beach Hotel has the best NE Chowder I've had in the state. The most important thing with NE chowder is that it is not too thick. I've seen chowder from reputable restaurants that sticks to your spoon when you turn it upside down. Gross.
It is known that Manhattan chowder, done well, is better.
Have you tried Donahue's? As I noted above, I like them both--as far as New England style goes--but I think Donahue's is a touch better, a little less creamy and a little more brine.
Have never had a great Manhattan clam chowder that I can recall. Can you recommend one?
RI doesn't do many things well, but clam chowder is one of them.
Have you tried Donahue's? As I noted above, I like them both--as far as New England style goes--but I think Donahue's is a touch better, a little less creamy and a little more brine.
Have never had a great Manhattan clam chowder that I can recall. Can you recommend one?
RI doesn't do many things well, but clam chowder is one of them.
To the OP and other defenders of those inferior versions of Clam Chowda:
The only reason to add cream to a chowder is if the clams are past their prime—still edible, but in need of something to cover the taste of their ever-growing funk.
The same goes for Manhattan Clam Chowder—basically just minestrone soup with the putrefying carcasses of a small handful of dead clams floating somewhere near the surface. Why would anyone add tomatoes, carrots, peas, green beans, or whatever to clam chowder? Well, to hide the taste of those putrefying carcasses.
With fresh, Clear-Broth Clam Chowder, you taste the ocean in its unadulterated state of perfection.
The old Vicki's? Loved that place back in the Hammonassett Days
Never been to Donahue's and, unfortunately, my Chowder eating days are done. In the past 15 months I seem to have developed a sensitivity to shellfish. Probably had it for a long time and ignored it but it has gotten to the point that I get close to puking whenever I eat it and feel sick for 3-4 days afterwards.
The Dock in Montauk has the best Manhattan chowder I've had. Grand Central Oyster Bar was good (going back 5 or so years on that). If you ever frequent LBI, Fred's Beach Haven Diner is also good.