Manhattan Clam Chowder
 

I will be visiting friends in the Southwest and they have asked me to bring them cans of Manhattan Clam Chowder and not New England Clam Chowder wich is popular in the East. I can't find it in supermarkets but some Fodorites may have a suggestion where this seafood delight can be found.

You just want cans of soup? - According to ProgressoFoods website, they make it - I have never seen it in local stores, but Manhattan Clam Chowder is illegal in Massachusetts, so that may be why.

Hofstra:

Campbell's soup also makes it. Look at www.campbellsoup.com for a link to online purchase.

Have you checked with your store manager to see if they can get it for you. It might be expensive to order online.

Is it really illegal in Massachusetts and does any one know why?

Sandy

Sorry - early AM attempt at humor. Not really illegal, but don't ever ever try to order red clam chowder in Boston area - just isn't done. Just doesn't exist. Only NY Yankees fans eat red chowder. (Although cioppino and its relatives are allowed - strange)

Progresson carries it, but perhaps not in your market area?

Campbell's actually makes a pretty good version, and it can be found in many supermarkets in the northeast - even a few in New England. I believe Snow's makes it also. It should be easy to find in the mid Atlantic states. Even though I've been a New Englander for 27 years, I still prefer Manhattan style chowder! :->

The world's best Manhattan-style clam chowder was served on the BC Ferries between Vancouver and Vancouver Island some years ago. Can anyone in that part of the planet confirm whether this is still the case?

Sorry -

Manhattan (as in the island that is the center of NYC) clam chowder is very popular in the east. Can't imagine that you would have any trouble getting it in any supermarket (except perhaps in Boston).

But - do they really want icky salt-filled canned soup? Have you tried any gourmet shops in you area to see if they do soups? Our local gourmets, and even the better supermarkets, do several fresh soups each day - which you could freeze and ship to them?

We buy Progresso's Manhattan Clam chowder at Safeway and QFC (Krogers) in Seattle. It isn't great, but it somewhat satisfies the craving.

I haven't seen Campbell's version on the shelf, but I haven't looked for it either.

Anthony's Bell Street Diner and Chinook's in Seattle serve a great bowl of Manhattan Clam Chowder either straight up or with a dollop of Boston Clam Chowder in the middle (which is surprisingly delicious).

A sacrilege, that's what it is! No self respecting New Englander would be caught eating it. :D

The wild popularity of Boston Clam Chowder totally eludes me, especially now that most of it is manufactured in huge plants and shipped to restaurants frozen or in five-gallon plastic buckets.

The same is true of Gazpacho in Spain. There was a time when each restaurant in Spain took pride in its own version of this popular soup. Now, however, it is delivered to restaurants in Spain in the same way Clam Chowder is delivered to restaurants in the U.S.A.

I have reported here that on a recent trip to San Francisco, while seated at at outdoor restaurant, I observed two men delivering huge stacks of boxes with the words "frozen dim sum."

And, while we're at it, how is it possible that today sushi can be served in tiny restaurants in insignificant places? Could it be the freezer?

The best versions seem to be the ones that allow to hunt for the ONE clam in the bowl!

Hofstra, this is not by any means a judgement or criticism, but canned soup is a pale imitation of homemade and has a ridiculous price markup. This, like most soups, couldn't be easier to make at home, plus tastier and much cheaper. Here is just one example online:
http://www.epicurious.com/recipes/food/views/109191

Happytrails: I strongly disagree with your report on the gazpacho situation in Spain, simply because my own experience was entirely the opposite. Admittedly it was a few years ago, but I spent many weeks in Madrid and was delighted to find that the gazpacho variations offered a never-ending surprise at each restaurant or sidewalk cafe I patronized. Same for the delightful clam dishes.
. . . I do, however, wholeheartedly support your position on New England milk chowder. I find it disgusting.
. . . p.s. to Maggi: Canned soup is a marvelous convenience and some of it is certainly tasty enough to be enjoyed when circumstances do not allow a finer version. Anyone who dismisses it so rudely is probably a pretentious would-be wine snob, too. No offense.

HopAlong, I have to say I didn't take Maggi's post as rude or dismissive at all, just stating an opinion, probably shared by most, that canned soup isn't as good as homemade. It may be good, and it may have its place, but come on, it's still not as good as homemade.

My experience with gazpacho in Spain spans the years 1962-2006, and I have observed the change I mentioned including the delivery of the substance in five-gallon pails.

I should add that the same applies to the ubiquitous Spanish tortilla. Obviously it is more efficient to make gazpacho and tortillas in large batches.

Of course there are some restaurants that still do their own cooking, but, I am saddened to report, that many more have opted for the easy way out.

This is the homogenized world in which we live.

I knew there was a chance I'd be considered a snob, but anyone who has read any of my previous posts will realize there is no way I would ever want to offend. I do love to cook and have worked in the food industry a bit, so I always think about value vs. convenience.

We make gazpacho here at home, especially when fresh tomatoes are in season and when looking up recipes I was surprised at the difference between the American version and the ones from Spain. One day I hope to be sitting in a restaurant in Barcelona enjoying the real thing.

Sorry, Maggi, for my previous comment that aggeged snobbery. It was uncalled for, and I apologize. I do get easily offended when I perceive others being too quick to denigrate products or services just because they aren't the highest quality or the most prestigious.
.... But back to my original query and somewhat on topic with the original post: Doesn't anyone else know about the BC Ferries chowder and whether it's still available? If it's not, that would be at least as sad as the Spanish gazpacho crisis.

Hop along, how about the recipe :-)?
Here it is:
http://recipes.egullet.org/recipes/r1650.html