13-813: [REDACTED] Look up NECC in Wiktionary, the free dictionary. NECC is a four-letter abbreviation which may refer to: Navy Expeditionary Combat Command Net-Enabled Command Capability National Educational Computing Conference National Egg Coordination Committee National Emergency Call Center National Esports Collegiate Conferences New England Center for Children Northern Essex Community College New England clam chowder New England Collegiate Conference New England Compounding Center North Equatorial Countercurrent See also [ edit ] New England Confectionery Company, original name of Necco Topics referred to by
26-489: A thickener. New England clam chowder is usually accompanied by oyster crackers . Crackers may be crushed and mixed into the soup for thickener, or used as a garnish. Rhode Island clam chowder is made with clear broth, and contains no dairy or tomatoes. It is common in southeastern Rhode Island through eastern Connecticut . In Rhode Island, it is sometimes called "South County Style" referring to Washington County , where it apparently originated. Long Island clam chowder
39-555: A thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, but occasionally with chopped green onions or even hot pepper sauce. Minorcan clam chowder is a spicy traditional version found in Florida restaurants near St. Augustine and the northeast corner of the Sunshine State. It has a tomato broth base, with a "secret ingredient", Spanish datil pepper , an extremely hot chili comparable to
52-610: Is clear, it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder. In Rhode Island this style chowder is also frequently referred to as "Rocky Point Clam Chowder" as it was a popular menu item at the Rocky Point Amusement Park Shore Dinner Hall since the park opened in 1847. This chowder was at times called by various names including "Clam Chowder – Coney Island Style" (1893). Manhattan clam chowder
65-869: Is different from Wikidata All article disambiguation pages All disambiguation pages NECC [REDACTED] Look up NECC in Wiktionary, the free dictionary. NECC is a four-letter abbreviation which may refer to: Navy Expeditionary Combat Command Net-Enabled Command Capability National Educational Computing Conference National Egg Coordination Committee National Emergency Call Center National Esports Collegiate Conferences New England Center for Children Northern Essex Community College New England clam chowder New England Collegiate Conference New England Compounding Center North Equatorial Countercurrent See also [ edit ] New England Confectionery Company, original name of Necco Topics referred to by
78-466: Is different from Wikidata All article disambiguation pages All disambiguation pages New England clam chowder Clam chowder is any of several chowder soups in American cuisine containing clams . In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of
91-587: Is included in Victor Hirtzler's Hotel St. Francis Cookbook (1919) and "The Delmonico Cook Book" (1890) as "clam chowder". The "Manhattan" name is first attested in a 1934 cookbook. New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. Flour or, historically, crushed hard tack may be added as
104-448: Is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix . Thyme is often used as a seasoning. Many sources attribute its creation to Rhode Island's Portuguese fishing communities who were known both for their traditional tomato-based stews and for their frequent travels to New York City's Fulton Fish Market during the mid-1800s. While Rhode Island clam chowder
117-513: Is part New England–style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is intended as humorous: Long Island is between Manhattan and New England. The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across Suffolk County, New York . Served throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as
130-671: The relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers . The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both. Early documentation of "clam chowder" as we know it today did not contain milk and
143-405: The same term [REDACTED] This disambiguation page lists articles associated with the title NECC . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=NECC&oldid=1194590324 " Category : Disambiguation pages Hidden categories: Short description
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#1732776009556156-405: The same term [REDACTED] This disambiguation page lists articles associated with the title NECC . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=NECC&oldid=1194590324 " Category : Disambiguation pages Hidden categories: Short description
169-509: Was thickened during cooking using crackers or stale bread. The first recipe for Manhattan clam chowder, with tomatoes and no milk, was published before 1919, and the current name was attested in 1934. As recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen. Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there
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