July 6, 2006

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The Great Chowder Debate

Nearly everyone has an opinion about which variety of chowder reigns supreme. For some, it is the mild, creamy comfort of New England clam chowder. For others, it is the complex, tomato-heavy Manhattan version. I bet that there are very few folks who list Minorcan clam chowder as their favorite. However, I am one of those people.

According to Linda Stradley of What's Cooking America, the difference between Minorcan and Manhattan chowders is that that former uses the potent datil pepper. Grown only in the St. Augustine, Florida, area, datil peppers are hotter than jalapenos but not quite as hot as habeneros. They are green to yellow-orange, and a little bigger than a jalapeno.

Whatever it is about Minorcan chowder, it has always been one of the highlights of my past trips to St. Augustine (where my family has been vacationing for years, and where I will be heading on Saturday). O'Steen's, a little hole-in-the-wall seafood joint on A1A, has the best bowl in town. It is spicy, but not overbearing. It has many ingredients, but the flavor of the clams always shines through. The broth isn't thick, but it's not watery, either. In short, it's frickin' fantastic.

Perhaps this trip I'll snoop around for a good Minorcan chowder recipe (and I'll buy some datil peppers, of course) and I'll try it out when I return to DC. Stay tuned!

Where do YOU stand on the great chowder debate?

Posted by bettyjoan at July 6, 2006 9:49 PM | Comments (4) | EatFoo 1.0 Posts


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I have always come down squarely on the New England chowder side. My interest is piqued though with this Minorcan chowder. I've never had it but I am an avid fan of peppers and anything that is spicy generally gets on my good side.

Posted by: Adam Rugg at July 6, 2006 10:16 PM


I am strongly pro New England chowder, and mildly pro all other kinds of chowder. Really, I'm just happy with chowder. It has the word "chow" in the name, for baby Jesus' sake! How can you not like it?

But seriously, New England. Creamy is so much better.

Posted by: Barzelay at July 6, 2006 10:21 PM


I'm also for New England creamy... The Oregon coast does chowder much the same, although something seems a little bit different. Maybe it's the Pacific seafood in it that makes it different. Wait, there's a question...is there really a big taste difference between seafood from different bodies of water?

Posted by: Cara Bohon at July 8, 2006 9:02 PM


Like David, I am also generally happy with chowder. However, I must stray from the pack and state that I prefer the red to the white. I like 'em both, don't get me wrong, but there's something especially yummy about a spicy Manhattan chowder. Or Minorcan, as I had multiple times last week (sadly, I didn't get a recipe OR any datil peppers). Yum!

Posted by: bettyjoan at July 18, 2006 11:03 AM

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