美国风味食品：海鲜杂烩浓汤
2012-02-28 11:29阅读：
2012.02.14 不同类型的海鲜杂烩浓汤各有爱好者。
第一批欧洲殖民者登上今天的美国东北部海岸后发现，那里盛产鱼、蛤蜊和牡蛎。由于海鲜杂烩浓汤在法国和英格兰沿岸渔村中颇为流行，这些美洲大陆的新人很快也煮起了自己的内容丰富的海鲜汤。
英文“chowder”一词可能源自法文的“chaudi
ère”——
“大锅”；也可能源自古英语词“iowter”，即“鱼贩”的意思。
海鲜杂烩浓汤有许多不同种做法，但大部分都包含蛤蜊。现如今常见的海鲜浓汤有新英格兰（New
England）蛤蜊浓汤，它以奶油或牛奶为基底，再加入马铃薯、洋葱和蛤蜊；还有曼哈顿（Manhattan）蛤蜊浓汤，它以清肉汤为基底，放入蛤蜊、番茄和其他蔬菜。海鲜杂烩浓汤爱好者们常会为这些不同风味的海鲜浓汤究竟谁为上乘一争高低。
Read more:
http://iipdigital.usembassy.gov/st/chinese/inbrief/2012/02/201202231273.html#ixzz1ndyC6KvG
A Taste of America: Chowder
14 February 2012 Chowders inspire debate.
When the first European settlers came to the shores of what is now
the northeastern United States, they found an abundance of fish,
clams and oysters. Since seafood chowders were well known in the
fishing villages along the coast of France and England, it wasn’t
long before the newest Americans were making their own versions of
this thickened seafood soup.
The word “chowder” may have originated from “chaudière,” which is
French for caldron; or the word may come from the Old English
“iowter,” which meant “fishmonger.”
Chowder comes in many varieties, but most include clams. Familiar
chowders today are New England clam chowder, made with potatoes,
onion and clams in a cream or milk base, and Manhattan clam
chowder, which uses clams, tomatoes and vegetables in a clear
broth. Chowder aficionados love to debate the merits of one over
the other.
Read more:
http://iipdigital.usembassy.gov/st/english/inbrief/2012/02/201202141054.html#ixzz1ndyE6sJp
