"In Massachusetts and New England we're passionate about chowder," said Bill Coyne, 50, the head chef at Union Oyster House in Boston.
"There's thin chowder and thick chowder _ we do thick _ there's variances in the recipes, but it's all white.That doesn't change." The Union Oyster House
is the oldest restaurant in the United States, and clam chowder made with the same recipe has been on its menu since 1836, Coyne
"I believe it was a nickel," Coyne
said of the original price a bowl of chowder cost.
"We make it in 40-gallon batches so it takes a couple of hours, but you can make it at home in 45 minutes," Coyne
Boston or New England clam chowder should never be confused with the red chowder they make in New York, Coyne
said.The feelings about white and red chowder run so strong in New England that, according to the Food Reference Web site, in 1939 a member of the Maine legislature introduced a bill that would have made putting tomatoes into chowder illegal.
Some perfect complements to Boston clam chowder are oyster crackers and cornbread, Coyne
"The vast majority of people drop the crackers in whole," Coyne
said about whether crackers should be crushed.
When in Rome, eat," Coyne
...Basic ingredients: According to Chef Bill Coyne of the Union Oyster House, the four basic components of a good clam chowder are "salt pork, clams, potatoes and cream."
Variations: The biggest variations in New England clam chowder are in the thickness of the chowder.Also, Boston or New England clam chowder should never be confused with the red chowder they make in New York, Coyne