February 25th is National Clam Chowder Day. And what could be better than a hot, flavorful bowl of chowder on a dark and stormy night?
Whatever your chowder preferences are, broth-y Manhattan style, or the classic thick and creamy potato-y New England or Boston version, you’re sure to find a recipe, if you don’t have one already, that suits you.
Chow.com, for instance, offers “Your Ultimate Guide to East Coast Clam Chowders” with descriptions and links to recipes for each variety of chowder featured. The list includes a selection of chowder types, from the basic to Scottish-style, sometimes called “Cullen Skink,” which contains smoked haddock instead of clams. The site also includes the red Manhattan chowder, which, according to Chow, “puts an emphasis on tomatoes instead of cream,” and Hatteras and Minorcan chowders.
Gail Bellamy, on Restaurant Hospitality, has two chowder versions: Denver CO’s Humboldt Farm, Fish & Wine’s Classic Clam Chowder, which features smoked bacon and Tabasco sauce, and Captain Kidd’s in Redondo Beach, CA, where their chowder is served in a bread bowl.