READERS' LETTERS
Rue the day roux is used to thicken N.E. chowder
October 29, 2006
Rue the day roux is used to thicken N.E. chowder
I enjoyed your instructive article on the caloric contents on broths to thick soups (“Soups soothe, but high calorie count can cut into comfort,” Currents Health, Oct. 17). You did, however, make one statement that wasn't quite correct.
Roux, the flour/fat mixture that can take a long time to develop the desired nutty brown color, is usually found in the New Orleans area. It's highly unlikely it would be used in New England Chowder.
In fact, the thick, glutinous flour-thickened soup that will hold one's spoon erect in the bowl is found outside New England. Basic New England Chowder contains salt pork, onions, potatoes, clams and milk or light cream. No Flour.
This is according to my native New England mother's recipe from the 1800s and James Beard.
Just thought you'd like to know.
Bob Spellman
San Diego
THERE! I GOT BOTH WORDS INTO THE SAME CONTEXT!