Cracking the Case About Clam Chowder


Cracking the Case About Clam Chowder

In San Antonio, Texas, our winter months are very short. However, Texas can be unpredictable, so it decided to skip fall this year and head straight into winter! While we may not have been prepared for the cold, at least we can indulge on our warm favorites a little earlier. Now, there’s more reason to have an extra cup of coffee, sip on hot cocoa by the fire, and order clam chowder from Costa Pacifica.

Clam Chowder at Costa Pacifica in San Antonio
Clam Chowder at Costa Pacifica in San Antonio, TX

What is Clam Chowder?

If you search for the definition of “chowder,” you will find it described as “a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables.” There are probably hundreds of different ways to make chowder today! Depending on what countries or states you are in may affect the type of clam chowder you will find in most restaurants.

The biggest differences you will find lie in the base of the soup. Some may use milk to produce a thick, creamy broth, while other prefer to use a red broth made with tomatoes and spices. Let’s not forget that there is also a clear broth derived from clam juice. There’s no saying which soup is the best because everyone has their own preference! Some may love a white creamy base, while others prefer a warm tomato broth.

 

Where was this delicious soup first created?

You are probably most familiar with New England Clam Chowder and assume that was the birthplace of this famous soup! The truth is, we aren’t exactly sure who created it first or where it was first created.

Before clam chowder gained popularity, fish chowder was the meal of choice and was considered a poor man’s food. Unlike today, it might be one of the most expensive soups at the restaurant!

The Oxford English Dictionary says we can trace the beginnings of chowder back to the fishing villages along the coast of France from Bordeaux to Brittany.  There are also early European references made in the Southwestern England and northwestern France.

American Indians heavily consumed clams and oysters along the Atlantic coast. While Northeastern Indians also ate a lot of fish, the Pilgrims were not fond of seafood. Fish chowder was popular among Northeastern Indians, but as this dish has been created instinctively along almost every coast in the world, we can’t credit the Indians for introducing it to Europeans.

What we know for sure is that the dish somehow made its way to America by the 17th century. If we look at Savoring Gotham: A Food Lovers Companion to New York City, the New England style of chowder was introduced to the area by French, Nova Scotian, or British settlers and became a common dish by the 1700s.

 

Clam Chowder is available for a limited time at Costa Pacifica!

Clam Chowder in San Antonio, TXGrab a bite of your favorite soup at your favorite restaurant in San Antonio, TX! Costa Pacifica is switching things up this year by serving our creamy clam chowder (New England style) in a bread bowl. And if we are being honest, the bread is the best part! Slightly crunchy on the outside, but warm and soft on the inside.

Unlike other restaurants, our dishes and even our soups are made fresh to order. You won’t find a pot in the kitchen sitting under a warmer until someone places an order. Your soup will be made for you by hand the moment our cooks receive the ticket for your order. When we say “sea-riously” good food, we aren’t kidding!

Grab your family, get in the car, and drive on over to the restaurant! This soup is only available during the colder months. If our guests show this soup enough love, who knows? It may stay on the menu permanently! One can only hope…

Head on over to Costa Pacifica, located in the Stone Oak area of San Antonio, Texas. Satisfy your stomach with our one of a kind, fresh bowl of Clam Chowder!

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