Oh, shoot. I voted New England, but I guess I should have voted Delaware. I thought New England clam chowder was traditionally made on salt pork, no? That’s how I make it. Does that mean I’m making Delaware chowder then?
Reading the description on Wikipedia (I seem to be unable to find a recipe online), Delaware chowder is made with cubes of salt pork, while NE clam chowder has finely diced salt pork. Is this the distinction?
I don’t know. That Wikipedia article is where I got my info from, and almost all other info I found on the web regarding it reads verbatim. I was originally just going to do NE vs Manhattan but I wanted to be as complete as possible.
I prefer the Manhattan kind with oyster crackers floating on top. Nathan’s used to have very good Manhattan clam chowder on the menu but I haven’t seen it there in years.
As a New England native, I have never been able to fully wrap myself around the idea of Manhattan-style chowders. New York City pizza blows away most of New England (with the possible exception of New Haven), but they aren’t even in the same ballpark for chowdas…)
The best clam chowder I’ve ever had was in a seafood restaurant in New Hampshire. It was very thick and they didn’t cheap out on the clams at all. Yum… I’ve never had anything that good ever since.
I don’t see why “Delaware” clam chowder is any different from New England. So they do something somewhat different with salt pork. Seems like an affectation to me.
That’s why I voted for both. They seem equivalent.