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Thyme imparts a distinctive taste that sets Manhattan clam chowder apart. — Preceding unsigned comment added by 70.188.241.43 ( talk) 17:08, 12 February 2006 (UTC)
what is with the reference to legal seafoods? — Preceding unsigned comment added by 66.234.42.58 ( talk) 13:49, 27 February 2006 (UTC)
When a suspicious statement in an article is tagged with {{ Fact}}, I fail to understand how anyone can be so hopelessly unintelligent as to think it's in any way, shape, or form okay to remove it if you're not actually including a citation. If you're so sure that in some long ago age clam chowder was clear and restaurant patrons added cream themselves, find a respectable source that agrees with you. When you inevitably can't do that, because this idea is straight up nonsense, you need to let the citation tag stay or admit defeat and delete the garbage you dropped upon this innocent article. — Preceding unsigned comment added by 96.233.116.179 ( talk) 18:21, 1 December 2007 (UTC)
You blame me, in private, for "cluttering up" this article. Someone else has cluttered it up this with their unsourced statements; by comparison, my citation tags are harmonious works of art, adorning this text like morning dew drops upon a flower, a coy smile upon a fair young maiden. I'm calling out this editor on their malicious vandalism, and their multiple unsourced statement deserve multiple demands for truth. Next time, take your balls out of your purse and challenge me in public on the discussion page, where all the world can see the frail, brittle foundation upon which your self-righteousness is standing. — Preceding unsigned comment added by 96.233.116.179 ( talk) 19:50, 1 December 2007 (UTC)
The article states "Restaurants typically serve New England or Manhattan chowder, but not both." Later in the same paragraph, it states, "Many restaurants in northern Rhode Island sell both red and white chowders..." Anyone else find this contradictory? Tan | 39 23:29, 8 June 2008 (UTC)
I've been in plenty of restaurants that serve multiple varieties of chowder. Offering both NE and M chowders is common in NYC and in Michigan. I've seen one establishment in the Bronx that has NE, M, and Bronx Clam Chowder, whatever that is. (19 March 2014). — Preceding unsigned comment added by 146.95.126.178 ( talk) 19:26, 19 March 2014 (UTC)
Why is cream listed as an ingredient in the infobox? I'm certainly not a Manhattan clam chowder partisan (I definately prefer New England), but cream is not a universal ingredient of clam chowder. I assumed this was pro-New England vandalism, but checking history, cream has been on the ingredient list for at least 9 months. Ingredients should be clams and broth, and I would think potatoes and onions are universal as well, but I could be wrong on that. Cream shouldn't be listed as an ingredient. 192.104.39.2 ( talk)
Can someone editor please remove such a dreadful and demeaning stereotype as to say that the New Jersey local dialect pronounces the name of our home as "New Joisey". Absolutely NO ONE I've ever met from any corner of this state pronounces it in such a way. This myth is perpetuated only by out-of-state persons and mobster film actors. It is SO insulting, not to mention it complies with no wiki sourcing method. Avon-By-The-Sea is a tourist trap for New Yorkers, and maybe THEY call us "Joisey", but to us, it's like long fingernails slowing scraping down a giant, endless chalkboard. The editor who posted such should be formally reprimanded. Thanks. —Preceding unsigned comment added by 69.253.125.238 ( talk) 04:18, 25 November 2009 (UTC)
Where does this come from? It sounds like someone's opinion. Encyclopedias are supposed to be based on FACT or at least evidence. I eat chowder whenever I feel like it, and it always tastes great to me. 74.69.11.229 ( talk) 21:44, 7 March 2013 (UTC)
Hi. The article goes straight into the different varieties of the dish, but there is nothing on its origin. Could someone who works on this page come up with something? Thanks, regards, Rui ''Gabriel'' Correia ( talk) 21:50, 14 September 2013 (UTC)
I see, clearly, by the biased article of Clam Chowder that New England is the master here. But does that explain the sad and sorry photo of Manhattan Clam Chowder??? Who picked this photo? It is insulting, to say the least. Even if some idiot posts a better photo with non-traditional CARROTS, which are NEVER part of Manhattan clam chowder, NEVER! It would be a better picture than the whatever this is picture on this biased article. Thank you. Scott Anafas ( talk) 19:27, 9 January 2014 (UTC)
The Delaware-style chowder is unclear as to whether broth and/or dairy is incorporated. The description gives the impression that salt water is used in place of these, and a Google image search appears to indicate that it's dairy. — Preceding unsigned comment added by 2607:FEA8:E320:3CD:8CCF:798E:8CA4:6A65 ( talk) 23:09, 1 November 2016 (UTC)
can we get a cite(or else removal)? lived in the midwest over 40 years and never heard it called that. — Preceding unsigned comment added by 73.18.173.40 ( talk) 21:56, 16 October 2017 (UTC)
1. What does "singer clams and mirepoix" mean in a clam chowder recipe? 174.130.28.1 ( talk) 22:32, 17 November 2017 (UTC)Thank you.
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Why no mention of the bread bowl as a common way to eat clam chowder? Redbydawn ( talk) 20:13, 19 April 2021 (UTC)
This is the
talk page for discussing improvements to the
Clam chowder article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
This article is rated C-class on Wikipedia's
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Thyme imparts a distinctive taste that sets Manhattan clam chowder apart. — Preceding unsigned comment added by 70.188.241.43 ( talk) 17:08, 12 February 2006 (UTC)
what is with the reference to legal seafoods? — Preceding unsigned comment added by 66.234.42.58 ( talk) 13:49, 27 February 2006 (UTC)
When a suspicious statement in an article is tagged with {{ Fact}}, I fail to understand how anyone can be so hopelessly unintelligent as to think it's in any way, shape, or form okay to remove it if you're not actually including a citation. If you're so sure that in some long ago age clam chowder was clear and restaurant patrons added cream themselves, find a respectable source that agrees with you. When you inevitably can't do that, because this idea is straight up nonsense, you need to let the citation tag stay or admit defeat and delete the garbage you dropped upon this innocent article. — Preceding unsigned comment added by 96.233.116.179 ( talk) 18:21, 1 December 2007 (UTC)
You blame me, in private, for "cluttering up" this article. Someone else has cluttered it up this with their unsourced statements; by comparison, my citation tags are harmonious works of art, adorning this text like morning dew drops upon a flower, a coy smile upon a fair young maiden. I'm calling out this editor on their malicious vandalism, and their multiple unsourced statement deserve multiple demands for truth. Next time, take your balls out of your purse and challenge me in public on the discussion page, where all the world can see the frail, brittle foundation upon which your self-righteousness is standing. — Preceding unsigned comment added by 96.233.116.179 ( talk) 19:50, 1 December 2007 (UTC)
The article states "Restaurants typically serve New England or Manhattan chowder, but not both." Later in the same paragraph, it states, "Many restaurants in northern Rhode Island sell both red and white chowders..." Anyone else find this contradictory? Tan | 39 23:29, 8 June 2008 (UTC)
I've been in plenty of restaurants that serve multiple varieties of chowder. Offering both NE and M chowders is common in NYC and in Michigan. I've seen one establishment in the Bronx that has NE, M, and Bronx Clam Chowder, whatever that is. (19 March 2014). — Preceding unsigned comment added by 146.95.126.178 ( talk) 19:26, 19 March 2014 (UTC)
Why is cream listed as an ingredient in the infobox? I'm certainly not a Manhattan clam chowder partisan (I definately prefer New England), but cream is not a universal ingredient of clam chowder. I assumed this was pro-New England vandalism, but checking history, cream has been on the ingredient list for at least 9 months. Ingredients should be clams and broth, and I would think potatoes and onions are universal as well, but I could be wrong on that. Cream shouldn't be listed as an ingredient. 192.104.39.2 ( talk)
Can someone editor please remove such a dreadful and demeaning stereotype as to say that the New Jersey local dialect pronounces the name of our home as "New Joisey". Absolutely NO ONE I've ever met from any corner of this state pronounces it in such a way. This myth is perpetuated only by out-of-state persons and mobster film actors. It is SO insulting, not to mention it complies with no wiki sourcing method. Avon-By-The-Sea is a tourist trap for New Yorkers, and maybe THEY call us "Joisey", but to us, it's like long fingernails slowing scraping down a giant, endless chalkboard. The editor who posted such should be formally reprimanded. Thanks. —Preceding unsigned comment added by 69.253.125.238 ( talk) 04:18, 25 November 2009 (UTC)
Where does this come from? It sounds like someone's opinion. Encyclopedias are supposed to be based on FACT or at least evidence. I eat chowder whenever I feel like it, and it always tastes great to me. 74.69.11.229 ( talk) 21:44, 7 March 2013 (UTC)
Hi. The article goes straight into the different varieties of the dish, but there is nothing on its origin. Could someone who works on this page come up with something? Thanks, regards, Rui ''Gabriel'' Correia ( talk) 21:50, 14 September 2013 (UTC)
I see, clearly, by the biased article of Clam Chowder that New England is the master here. But does that explain the sad and sorry photo of Manhattan Clam Chowder??? Who picked this photo? It is insulting, to say the least. Even if some idiot posts a better photo with non-traditional CARROTS, which are NEVER part of Manhattan clam chowder, NEVER! It would be a better picture than the whatever this is picture on this biased article. Thank you. Scott Anafas ( talk) 19:27, 9 January 2014 (UTC)
The Delaware-style chowder is unclear as to whether broth and/or dairy is incorporated. The description gives the impression that salt water is used in place of these, and a Google image search appears to indicate that it's dairy. — Preceding unsigned comment added by 2607:FEA8:E320:3CD:8CCF:798E:8CA4:6A65 ( talk) 23:09, 1 November 2016 (UTC)
can we get a cite(or else removal)? lived in the midwest over 40 years and never heard it called that. — Preceding unsigned comment added by 73.18.173.40 ( talk) 21:56, 16 October 2017 (UTC)
1. What does "singer clams and mirepoix" mean in a clam chowder recipe? 174.130.28.1 ( talk) 22:32, 17 November 2017 (UTC)Thank you.
Hello fellow Wikipedians,
I have just modified one external link on Clam chowder. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 05:04, 15 December 2017 (UTC)
Why no mention of the bread bowl as a common way to eat clam chowder? Redbydawn ( talk) 20:13, 19 April 2021 (UTC)