One of my favorite comfort foods is a hearty bowl of clam chowder. I find it interesting to compare the regional variations on this classic dish. The traditional version comes from New England; Gourmet magazine has a great recipe for it here. Another less commonly found variety hails from Santa Fe, New Mexico; check out Bon Appetit magazine's savory recipe here.
Based on the ingredients and preparation, it is evident that the New England version probably came first, since the Santa Fe recipe seems to add upon it by introducing local ingredients and flavors while preserving the basic method of preparation. Only in the Southwest would one find clam chowder that includes chorizo, chilies, jalapenos, garlic, and cumin. Some of these ingredients are simply additions, but the chorizo is an interesting element because it replaces the salt pork found in the New England version with a similar, yet definitely regional ingredient. The chorizo is also noteworthy because it adds a clear gourmet aspect to the dish; according to the note in the recipe, it is usually only available at specialty stores that presumably only dedicated foodies would seek out. Although the two dishes at first glance just seem like regional variations on a common theme, a closer look reveals interesting elements of both recipes.
Based on the ingredients and preparation, it is evident that the New England version probably came first, since the Santa Fe recipe seems to add upon it by introducing local ingredients and flavors while preserving the basic method of preparation. Only in the Southwest would one find clam chowder that includes chorizo, chilies, jalapenos, garlic, and cumin. Some of these ingredients are simply additions, but the chorizo is an interesting element because it replaces the salt pork found in the New England version with a similar, yet definitely regional ingredient. The chorizo is also noteworthy because it adds a clear gourmet aspect to the dish; according to the note in the recipe, it is usually only available at specialty stores that presumably only dedicated foodies would seek out. Although the two dishes at first glance just seem like regional variations on a common theme, a closer look reveals interesting elements of both recipes.
2 comments:
nice point about the chorizo. I also notice that the recipes differ in the use of definite articles (compare "Rinse the salt pork" versus "Add chorizo"). This was true for Josh's pair of recipes too. What is going on with that, do you think?
That is definitely an interesting difference between the recipes. The use of definite articles adds a sense of formality to the New England Clam Chowder recipe, while their absence in the other recipe implies that it is tailored more for experienced chefs who only need the basic outline of the recipe rather than more detailed instructions.
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