Seafood Chowder

[Robin Garr]

Wellllllll.... it was thick and creamy and had fishy parts in it. And it was good.

I'm sure it was good, but we've got food pedantry to deal with here, dammit! What's more, you just introduced yet another variable. If it's got fishy parts in it, it's not bisque. Bisque is a creamy puree. (I won't even discuss the hearsay of putting tomatoes in propah chowdah.)

I doubt that you can locate it outside of the St. Augustine, FL area, but my favorite "chowder" is Minorcan Clam Chowder.

It is red; contains tomatoes, bacon, clams, potatoes, etc. and peppers (traditionally datil peppers, but habeneros may be substituted). It has a great spicy kick. I fell in love with this soup many years ago while in FL...I try to make a few batches of it every year.

Highly recommended if you like spicy and can find it...practically every restaurant in St. Augustine does a version.

FYI...the Minorcans were some of the original settlers to inhabit the St. Augustine are of FL. They were of Spanish / Mediterranean descent.

DD

f it's got fishy parts in it, it's not bisque. Bisque is a creamy puree.

Like from the "Bassomatic!"

f it's got fishy parts in it, it's not bisque. Bisque is a creamy puree.

Like from the "Bassomatic!"

Oh Carla...you make me laugh.

f it's got fishy parts in it, it's not bisque. Bisque is a creamy puree.

Like from the "Bassomatic!"

Oh Carla...you make me laugh.

You should eat my cooking!

I doubt that you can locate it outside of the St. Augustine, FL area,DD

Interesting...... Florida chowder....?

It is red; contains tomatoes, bacon, clams, potatoes, etc. and peppers (traditionally datil peppers, but habeneros may be substituted). It has a great spicy kick. I fell in love with this soup many years ago while in FL...I try to make a few batches of it every year.

DD

You had me at 'datil'. I tried growing those a few years back - awesome peppers with great flavor and heat. Care to share the recipe you use?

Alan, it ruly is an interesting...and delicious dish. The Floridians, where the "soup" originated, call it chowder, so I'll go with it.

John, I'd be happy to share the recipe. I will look it up and post it...Robin, is it OK to post in this thread or should I put it in the recipe section? The datil is a very tasty and hot pepper...unless I've been to St. Augustine, I'm relegated to use habeneros. You know where I could find some datils?

DD

Alan, it ruly is an interesting...and delicious dish. The Floridians, where the "soup" originated, call it chowder, so I'll go with it.

John, I'd be happy to share the recipe. I will look it up and post it...Robin, is it OK to post in this thread or should I put it in the recipe section? The datil is a very tasty and hot pepper...unless I've been to St. Augustine, I'm relegated to use habeneros. You know where I could find some datils?

DD

They actually grow well here in our humid summers. I buy my plants from two places:

http://www.chileplants.com/
or
http://www.thechilewoman.com/

Both provide greenhouse-grown plants, and I have never had a plant from either source die. You might have to use habaneros until you can grow a crop, but you should have no problems raising your own for cooking by late summer.

[Robin Garr]

Robin, is it OK to post in this thread or should I put it in the recipe section?

Either way, Derrick. Actually, the ideal might be to post it in the kitchen but link to it from this thread, but we're really not picky.

I ate at the Datil Do It restaurant at the factory in Saint Augustine years ago, by the way. Fun place. Lotsa Pasta used to sell Datil Do It hot sauce, but I haven't noticed it lately.

Interesting...... Florida chowder....?

I was watching Food Network and they were talking about Minorcan Chowder. Apparently, it came from or was modelled after a recipe from the Minorcan Islands off the coast of Spain. Based on the flavor profiles, it seems to fit with that Spanish/Portuguese/Mediterranean style.

Why Stevie P, you make some of the best chowdah I have ever had. MOF, I would put yours up against any I have had here in the Ville.

Why Stevie P, you make some of the best chowdah I have ever had. MOF, I would put yours up against any I have had here in the Ville.

<eh-hem> Nice "dress" there Cake-ums. Kinda reminds me of...well never mind

well now isnt that cute!

AWWW You two.....

Anyway back to the chowdah...Having lived in New Hampshire and Maine for years, I like to think I know a little something about the subject. Most of the ones I sampled up there are creamy, but not as thick as some of the stuff you find around here.
There are couple of variations you can find in Rhode Island. There are a lot of people of Portuguese decent there and they have a tomatoey broth with no tomato chunks version that you usually get with a clamcake. I've also seen a regular clear not creamy thin broth version as well.