Rivalry spills off the field and onto the table
February 3rd, 2008, 4:19 pm Hobbies Ideas
As is the case with their respective football teams, New
York’s offering is a bit of an underdog. New England
clam chowder is a dynasty that can be found on restaurant
menus across the nation. Manhattan clam chowder is a rare
find.
“I don’t think I’ve ever seen red clam
chowder,” said Lindsay Tebo, manager of The Beach
Bar on Clark Lake in Columbia Township.
The bar serves New England clam chowder daily, made from
owner John Collins’ mother’s recipe. During the
busier, summer season, the restaurant can go through five to
six large pots on Friday or Saturday.
“It’s been so popular for so many years”
that the Collinses decided to offer it every day, Tebo said.
A Manhattan-style chowder can be found in Jackson on a daily
basis at Daryl’s Downtown. The restaurant’s
seafood chowder is a tomato-based recipe with clams as well
as scallops, shrimp and fish.
“There’s a lot of similarities in the recipes, except
for the finishing,” kitchen manager Greg LaBute
said. “Both have a clam base, wine, water, onion, leeks.
“They’re similar but different … just like the
football teams.”
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