Chef Michael Smith of PEI is the chef known for Chowders in Canada
Chef Mark McCrowe is a well-known chef in Newfoundland.
I’m grateful I was able to visit one of his restaurants in St John’s in Aug 2014. Time is flying! His seafood chowder recipe is in this link. It contains 2 potatoes, 1 cup fresh water shrimp, 1 lb fresh cod, ½ lb mussels,½ lb clams,1 lb cooked lobster meat and
½ lb cooked snow crab!
His restaurant I visited is no longer in business but he continues to keep busy!
In case any of you visit Nova Scotia, this Chowder Trail is fun. There’s a passport that can be stamped, which can qualify the passport holder for prizes.
My cousin likes the clear Rhode Island-style a lot. She has been raving about it since the 1980s, when she used to travel to Boston from San Jose for work.
I have only tried it once, when I was in Boston.
I prefer Manhattan or New England, but I can see why some people prefer Rhode Island style.
I am coming to the realization I like seafood chowder more than clam chowder these days.
I haven’t been digging clams lately. (Bad pun, I know)
At Woodhouse in SF, you can order Connecticut style, which is half Manhattan, half New England, not for me but my daughter orders this. I prefer creamy style.
Your reply does remind me that I might have had it once at Legal Seafood decades ago, possibly at Kendall Square near MIT. I wish they’d bring it back but not a chance now. The Berkowitz family owners started to align the menus at (at least) all the Boston-area restaurants decades ago, and since they sold in 2020, the menus are even more aligned at the ones I have checked around here; all are newly serving sushi. The flagship at Harborside in the seaport used to have 3 quite different menus for the three levels. Now only the rooftop menu has more offerings.
One new thing I love at Legal is a lunchtime combo special that includes cup of clam chowder or lobster bisque, fries, cole slaw and a “petit” sandwich roll that runs from $25 for lobster (cold with mayo or warm with butter) to $20 for crab to $18 for shrimp to $16 for chicken. That is a bargain for this area.
That was also the source of my exposure to divided soups.
Haven’t seen it much in the wild since then, but a local joint serves their crab soups like this: half the bowl is crab veg, half is cream of crab. It’s so freakin good.
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BarneyGrubble
(Fan of Beethoven and Latina singers)
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Me too. There was a restaurant here (now closed) that used to do it, with cream soups. The contrast of colors was nice.
The divided soup I remember the most was an [now] ancient Bon Appetit magazine recipe in full color, half red (tomato, red pepper), half yellow (a corn soup with yellow pepper) and they were jointly topped with dapples of a cilantro/basil pesto that rested on top, like Jackson Pollock (the painter) drips. There were explicit instructions on how to puree them and make them of approximate equal weights per volume, so one of lighter density one didn’t immediately flow into a heavier density one, and how to pour them.
I was an art history grad student at the time in Northern Calif., and my classmates and I were all “painterly people” without art making skills ourselves in a very “foodie” environment. It was spectacular!
