{"id":1886,"date":"2014-03-07T10:10:00","date_gmt":"2014-03-07T10:10:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=1886"},"modified":"2014-03-07T10:10:00","modified_gmt":"2014-03-07T10:10:00","slug":"a-thoughtful-and-informative-essay-on-clam-chowder-from-jane-lear","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=1886","title":{"rendered":"A Thoughtful and Informative Essay on Clam Chowder from Jane Lear"},"content":{"rendered":"

This season's unending cold makes it perfect weather for Chowder. In "Thoughts on Clam Chowder,"<\/a> food writer Jane Lear<\/a> echoes what many of us feel, "…this dratted weather (we\u2019re eagerly awaiting an alleged 'warming trend') calls for something more substantial and nourishing."<\/p>\n

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Wonderful Tidbits of Information Seasoned This Piece<\/strong><\/h3>\n

I didn't know that Cape Hatteras<\/a> chowder was "brothy Hatteras clam chowder, which tastes of the ocean, not of cream or tomatoes…" like my beloved Rhode Island clear clam chowder<\/a>.  <\/p>\n

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I didn't know that some clams were called middlenecks and in researching that I found more names for the various sizes of quahogs. <\/a><\/p>\n

Have you heard of "pasta necks" or "top necks?" Around New England, we seem to have three divisions, cherrystones, littlenecks, and chowder clams<\/a><\/p>\n

Lear also includes tips and background on milk, choosing and cutting potatoes, and thickening agents like crackers. She finishes up with her recipe for New England clam chowder<\/a>.<\/p>\n

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I think she may have never experienced the good old red amusement park chowder served up at the shore dinner halls in places like Rocky Point Park<\/a> and Crescent Park<\/a> in Rhode Island. That's the one that was recreated for me by the wonderful crew on the Cod Squad Truck last summer.<\/a> It too was thickened with crackers and was the perfect consistency for dipping clam cakes.<\/p>\n

The other reason I loved this essay is that while rich chowders will warm us in our current deep freeze, chowder is a staple of summer. It's perfect for spooning up before the fried clams at your favorite clam shack. A giant pot of chowder is part of a great clam bake or clam boil. <\/a><\/p>\n

Thinking about this gives me hope that the warmth will return and with it days by the shore with a cup of chowder in hand.<\/p>\n

For more delicious writing, you can follow Jane Lear on Twitter, @janelear <\/a><\/p>\n

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