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American Clam Chowder Soup

American Clam Chowder Soup (Picture 1)

American clam Chowder soup is an American-style soup, with clams as the main material, accompanied by potatoes and onions and other ingredients. American clams Chowder soup is divided into two categories: New England clam Chowder soup and Manhattan clam Chowder soup. The former to the cream for the soup, the latter is the tomato for the soup.

New England Clam Chowder Soup is one of the best in the United States, and is made up of clams, pork slices, onions, celery, soybeans and cheese. It is said that this was made by the French fishermen sailing to the northeastern United States at the earliest in the early 18th century. New England clam Chowder soup occupies a very prominent position in the daily diet of the northeastern United States. Where there was someone who could not do it for three meals a day. In today's northeastern United States, almost all local restaurants are listed on the menu with the New England Clam Chowder Soup.

Manhattan clam chowder soup, and the New England clam chowder soup is actually no fundamental difference between. New England clam Chowder soup has a variety of practices, where the food ingredients are not fixed. For example, some people may add potatoes, some people may save the cheese, but once they have joined the tomato, the taste will have a fundamental change, it became a Manhattan clam chowder soup. However, no one has been able to convincingly explain the source of the name of the Manhattan clam chowder soup. It is generally believed that the Rhode Islanders were the first to enter the tomatoes in New York clams in about 1930. Because this ingredient of tomatoes changed the taste of the New England clam chowder soup to a large extent, it was criticized by many northeastern Americans, especially the protector of some New England clam chowder soup in Maine and Massachusetts. They think that this fundamentally betrayed the New England clam chowder soup, they said, "Only people living in Manhattan, New York will be crazy to be inside to join the tomatoes!" Interestingly, there are indeed New Yorkers claim to be the first in New England clam chowder soup by adding tomatoes, in order to replace the more expensive cheese.

In 1939, a legislator in Maine even proposed a proposal to ban the addition of tomatoes to the New England clam chowder soup. Eleanor Earl in his 1940 edition of the book "New England Collection" in this evaluation Manhattan clam Chowder soup: This is a terrible "pink mixture", like ice Zhanlin and horseradish no relationship, Tomato and clams never match, Manhattan clam chowder soup can not be compared with the new England clam chowder soup! But in any case, despite these cynical, Manhattan clam chowder soup is still one of the common soup on the table.

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