A Bucket of Steamers

[Adam Balic]

So who was the boss of them pre-1948?

More importantly, perhaps, why are there so many "Newfie" jokes?

Because New Englanders are jealous that they invented chowder I guess.

[balmagowry]

Without diving into the whole question of authenticity and evolution of dishes, I'll say that the Rhode Islanders probably have the best claim to a pure chowder. The version in a relatively clear broth, with no milk or tomatoes, in my opinion offers the most direct clam experience. It's worth bearing in mind, however, that the word chowder comes from the French chaudiere, which I believe just refers to the big pot in which fishermen make stews and has nothing to do with clams. And I've got no problem with corn chowder either; I'm able to intuit what that means without too much trouble. Ultimately I think you're barking up the wrong tree by resisting the label "New England clam chowder" because the only region in which "chowder" by definition equals "New England clam chowder" is New England. In the rest of the English-speaking world, the term is susceptible to a variety of meanings and the geographical designations are helpful.

While I've never been entirely convinced by the chaudière etymology (yes, it's plausible, but there are other possible derivations, some of which I think have already come up down-thread - I mean up-thread - I mean, oh hell this is confusing, down-thread of the post I'm quoting but up-thread of this one - there), in another regard I need to say MY BAD for being imprecise in my terminology. My very bad, since I'm usually so careful and intolerant about that. Please, wherever appropriate, can I retroactively add "clam" before each time I said "chowder" or "chowdah"? I'm not proposing to withdraw any of my doomed combativeness, but really and truly I meant to exclude other, non-clam, examples from the argument. Corn chowder, chicken chowder, whatever - those aren't what I meant to address. (Though now you mention it, I can't help noting that those are just about invariably patterned after the New England styles, aren't they? at least to the degree of being white rather than red. ) The subject of the rant was intended to be clam chowdah, and clam chowdah only.

Plus this is one of the few legitimate long-standing European-style regional dish rivlaries we have here in the US -- we should milk it, as it were, for all it's worth.

Er, yes. Duh. Um, this is what I was trying to do. And it seems to have worked pretty well, too - wouldn't you say?

[balmagowry]

So who was the boss of them pre-1948?

More importantly, perhaps, why are there so many "Newfie" jokes?

Because New Englanders are jealous that they invented chowder I guess.

Actually - for the same reason there are Belgian jokes. And viola jokes, for that matter.

Edited March 23, 2004 by balmagowry (log)

[balmagowry]

Oyster crackers? What be these, matey? Are they served along side te chowder or cooked in it or crumbled in it at the diners discression?

What would be a good UK substitute? Bath biscuit, Matzo, Carr's water biscuits?

Carr's water biscuits would be the closest. Bath biscuits are too rich; matzoh too poor (none of them, however, has the same texture as oyster crackers, which are softer and more friable). Though as several here have said, they don't go into the dish these days - potatoes do. Meself, I agree heartily with the recipe Fat Guy gave (not the Melville one, which sounds almost more like a clam-ified lobscouse), except that I don't do the butter and flour part. Can't remember what he said about herbs, so forgive me if this is repetitive - I've always used a lot of thyme. Don't honestlly know how "authentic" that is, though - it's how my mother taught me, and she may have done it merely because we grew it and loved it and always had a lot of it.

Consistent? Me? Forfend.

[edited to add paren re texture, and to correct a typo ]

Edited March 23, 2004 by balmagowry (log)

[Marlene]

So who was the boss of them pre-1948?

More importantly, perhaps, why are there so many "Newfie" jokes?

It's partly the way they talk. In fact, it's all in the accent. They may be the only province (other than Quebec) where there is a pronounced

accent Newfoundlanders are known for their homemade screech, their love of partying and their generally relaxed attitude towards life. Newfoundland is very much a fishing province. They've been hurt over the years by limits on all kinds of fish and seafood. But they are some of the warmest, friendliest people around.

How to be a Canadian is not only one of the funniest books I've ever read, (although maybe you have to be Canadian to get all the humour ), but also explains newfie jokes, Canadian's love affair with doughnuts etc.

[balmagowry]

Newfoundlanders are known for their homemade screech

:shiver: Now THAT is scary stuff!

[Marlene]

Newfoundlanders are known for their homemade screech

:shiver: Now THAT is scary stuff!

It is indeed. My brother used to work with a bunch of Newfies who gave him some of this stuff once. Back when we were both single, we used to live in the same apartment building. I went up one night to help him try this stuff out. 1 glass of it, and I woke up on my brother's couch 36 hours later.

[Fat Guy]

Fresh herbs definitely add a dimension to clam chowder -- thyme and bay leaf in particular -- but there's a certain purity to real New England cuisine where the primary flavoring agents are salt, pepper and butter. I'm relatively agnostic on the chowder issue but I definitely see a place for a pure, no-herbs version.