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By Diane Stoneback and Diane Stoneback,SPECIAL TO THE SUN | April 3, 2002
Clam chowder shouldn't be as thin as sea water, nor should it be as solid as the sand or mud flats in which clams thrive. All too often, however, the clam chowder that people order in restaurants or pour out of a can is as white and pasty as library glue, according to New England chef Jasper White. That's not the way it is at his two restaurants, the Summer Shacks in Cambridge, Mass., and at the Mohegan Sun casino in Uncasville, Conn. "Chowder is a hearty dish served in a large shallow bowl, with chunks of potato and onion and seafood in a steaming aromatic liquid," says White, a chowder cheerleader and author of 50 Chowders: One Pot Meals -- Clam, Corn and Beyond (Scribner, 2000, $30)
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ENTERTAINMENT
By Victor Paul Alvarez,
For The Baltimore Sun
| August 20, 2013
Some cravings will not be ignored. Deny yourself for too long, and the craving may become an obsession. The foods we crave are often regional specialties that are seemingly out of reach - a Philly cheese steak, barbecue pulled pork, red velvet cake or a big bowl of New England clam chowder. Luckily, you don't have to set the GPS and gas up the car to get what you want. We've found local chefs who are preparing these classics with authenticity - and willing to share their recipes, so you can have what makes you happy on your Baltimore food staycation.
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NEWS
By Rachel Ellner and Rachel Ellner,Special to the Sun | September 9, 2005
Does the best New England clam chowder actually come from Maryland's Eastern Shore? Sounds like heresy, but more than a few fans of prepared chowder think it's true. For that they can thank Robert Bredimus, a 63-year-old food chemist who began taming clams for Middle American tastes more than three decades ago. "There are good clam notes and bad clam notes," Bredimus explains. "The bad ones are amines -- that's what's fishy --and sulfide, which is rotten-eggy. There also can be iodine and iron tastes.
NEWS
By John Fritze, The Baltimore Sun | January 19, 2012
When politics and sports mix in Maryland, crab cakes are almost always on the line.  And so it is this year, with Rep. Andy Harris placing a friendly wager with New Hampshire Rep. Frank Guinta on the AFC Championship game this weekend. Both congressmen are Republicans, both represent their state's 1st District and both are first-term lawmakers in Washington.      Harris is betting a dozen Eastern Shore crab cakes on the Ravens. Guinta is wagering New England clam chowder on the Patriots.
ENTERTAINMENT
By Victor Paul Alvarez,
For The Baltimore Sun
| August 20, 2013
Some cravings will not be ignored. Deny yourself for too long, and the craving may become an obsession. The foods we crave are often regional specialties that are seemingly out of reach - a Philly cheese steak, barbecue pulled pork, red velvet cake or a big bowl of New England clam chowder. Luckily, you don't have to set the GPS and gas up the car to get what you want. We've found local chefs who are preparing these classics with authenticity - and willing to share their recipes, so you can have what makes you happy on your Baltimore food staycation.
NEWS
By John Fritze, The Baltimore Sun | January 19, 2012
When politics and sports mix in Maryland, crab cakes are almost always on the line.  And so it is this year, with Rep. Andy Harris placing a friendly wager with New Hampshire Rep. Frank Guinta on the AFC Championship game this weekend. Both congressmen are Republicans, both represent their state's 1st District and both are first-term lawmakers in Washington.      Harris is betting a dozen Eastern Shore crab cakes on the Ravens. Guinta is wagering New England clam chowder on the Patriots.
SPORTS
June 16, 2004
Who's hot The Cardinals are 14-5 since May 19 and are 10 games above .500. Who's not The Expos have scored a total of three runs in dropping four consecutive games. Line of the day Vinny Castilla, Rockies 3B AB R H RBI HR 4 2 3 2 1 On deck Trot Nixon of the Red Sox will be activated and make his season debut against the Rockies tonight. He said it "I should have said, `Yeah, but the clam chowder is better in Boston.' " Randy Johnson, D'backs pitcher, on answering speculation that he will be traded to the Yankees
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | March 23, 1994
A littleneck clam mixed with a little bit of effort and even a skeptic will probably succumb to the finished product. Clam chowder, clam chowder, it is delicious.William Collevecchio of Baltimore wrote that he wanted a recipe for the chowder which he could "make on a conventional stove."Linda Peters of Columbia and Mrs. J. B. Duvall of Cockeysville sent in recipes using both a tomato base like a Manhattan clam chowder and using a milk base like New England clam chowder. Take your pick.Mrs.
FEATURES
By Maria Hiaasen | October 29, 1997
Item: Stockpot Classic SoupsServings per package: 4Cost: $1.49Preparation time: about 15 minutes on stove topReview: This refrigerated soup-concentrate offers crisp, tender chunks of vegetables, firm noodles and low-fat varieties. Geez, my Mom can't even do that. We tried the minestrone and chicken-noodle flavors (chicken tortellini and clam chowder are also available) and were amazed at the quality. The soup thickened within 10 minutes, as promised, and the fresh taste and spices distinguished it from soup in a can. My only complaint?
NEWS
By Art Buchwald | August 17, 1994
Martha's Vineyard, Mass. -- JUST WHEN everyone had been reconciled to the fact that President and Mrs. Clinton had decided to come back to the Vineyard for their vacation, word got out that Princess Di was already on the island. We discovered this only by accident when 14 DC-10 airplanes and 25 Huey helicopters started to buzz the beaches, and a fleet of landing craft, loaded with paparazzi and reporters from all the English newspapers, sailed into the port of Vineyard Haven, their binoculars searching the houses on shore.
SPORTS
June 1, 2011
Canucks take it in 6 Helene Elliott Los Angeles Times It's incredible to think that no team based in Canada has won the Stanley Cup since 1993, when a certain illegal stick carried by a certain member of the Kings reversed the tide after the Kings had won the opener and launched the Canadiens to a five-game series win. The drought is about to end. Lord Stanley's trophy will take up residence in Canada within the next...
NEWS
By Frederick N. Rasmussen, The Baltimore Sun | June 6, 2010
Ida W. Linton, a homemaker and author who was known for her Eastern Shore-style cooking, died Tuesday of heart failure at the Alice Byrd Tawes Nursing Home in Crisfield. She was 88. Ida Ward, daughter of famed decoy carver Lem Ward, was born and raised in Crisfield. After graduating in 1936 from Crisfield High School, she worked as a seamstress at several local shirt factories, family members said. Mrs. Linton, who later became a homemaker, wrote a book about her father, "The Story of Lem Ward," which was published in 1984 by Schiffer Publishing Ltd. She was also the niece of Steve Ward, who was the other half of the celebrated brother team of decoy carvers.
NEWS
By JACQUES KELLY | January 20, 2007
The document my sister mailed me featured the vintage letterhead of our longtime neighbor, Clarence Dankmeyer, a dignified man who ran an advertising agency, complete with a clanking printing press, from the basement of his home. It occupied about the same location as my Christmas garden in the adjoining home on Guilford Avenue.
NEWS
By Rachel Ellner and Rachel Ellner,Special to the Sun | September 9, 2005
Does the best New England clam chowder actually come from Maryland's Eastern Shore? Sounds like heresy, but more than a few fans of prepared chowder think it's true. For that they can thank Robert Bredimus, a 63-year-old food chemist who began taming clams for Middle American tastes more than three decades ago. "There are good clam notes and bad clam notes," Bredimus explains. "The bad ones are amines -- that's what's fishy --and sulfide, which is rotten-eggy. There also can be iodine and iron tastes.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | September 7, 2005
Drive-through coffee places are scarce around here, a mark of cultural deprivation, I suppose. This year, we added one more when the Wannago Coffee & Cafe opened in the parking lot of the Shops at Kenilworth in Towson. On a recent visit, we were not there to order lattes from behind the wheel; we were there for the carryout, so we ventured inside Wannago. It sits in a neat eight-sided building with a copper-colored metal roof. Inside, the high-ceilinged space is decorated with avocado green accents, exposed black air ducts, halogen lamps that hang from the ceiling and racks of display cases holding coffee beans that can be bought in bulk (top price: $34.95 per pound for Jamaican Blue Mountain)
SPORTS
June 16, 2004
Who's hot The Cardinals are 14-5 since May 19 and are 10 games above .500. Who's not The Expos have scored a total of three runs in dropping four consecutive games. Line of the day Vinny Castilla, Rockies 3B AB R H RBI HR 4 2 3 2 1 On deck Trot Nixon of the Red Sox will be activated and make his season debut against the Rockies tonight. He said it "I should have said, `Yeah, but the clam chowder is better in Boston.' " Randy Johnson, D'backs pitcher, on answering speculation that he will be traded to the Yankees
NEWS
By Frederick N. Rasmussen, The Baltimore Sun | June 5, 2010
Ida W. Linton, a homemaker and author who was known for her Eastern Shore-style cooking, died Tuesday of heart failure at the Alice Byrd Tawes Nursing Home in Crisfield. She was 88. Ida Ward, daughter of famed decoy carver Lem Ward, was born and raised in Crisfield. After graduating in 1936 from Crisfield High School, she worked as a seamstress at several local shirt factories, family members said. Mrs. Linton, who later became a homemaker, wrote a book about her father, "The Story of Lem Ward," that was published in 1984 by Schiffer Publishing Ltd. She was also the niece of Steve Ward, who was the other half of the celebrated brother team of decoy carvers.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | July 31, 2002
As I walked into the Annapolis Seafood Market, I indulged myself in a brief reverie -- that I was down at the beach in a no-nonsense seafood outlet, picking up something for dinner. Like countless resort seafood markets, the Annapolis market has a plain concrete floor, swordfish and dolphin fish mounted on the walls, and display counters bulging with ice and fresh seafood. Unfortunately, the market sits next to a bagel shop and a pizza store, in a sprawling shopping center on Ritchie Highway, not in Rehoboth, Del. The good news, though, is that the market -- part of a four-store chain in Anne Arundel and Charles counties -- delivers quality prepared seafood and fixings.
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