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Clam Chowder “Spoon Test”

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The Clam Chowder “Spoon Test”

Hi everyone! Growing up, my grandpa always had a quirky way of judging clam chowder: he insisted on performing a “Spoon Test.” According to him, if the spoon could stand upright in the chowder, it was a sign of high quality.

Recently, I watched a show on Food Network where a judge penalized a contestant for their chowder being too thick. This made me question the validity of the Spoon Test my grandpa taught me.

Out of curiosity, I did some research, but I couldn’t find any mention of a Spoon Test online. Instead, most sources suggested that a good clam chowder is typically on the thinner side. So I’m left wondering: Is this Spoon Test a legitimate evaluation, or did my grandpa just make it up?

What’s your take? Is chowder better served thick or thin?

Comments

One response to “Clam Chowder “Spoon Test””

  1. BRAdmin Avatar
    BRAdmin

    Your grandpa’s “Spoon Test” is definitely an interesting tradition! While it may not be a widely recognized standard for judging clam chowder, it sounds like a fun way to gauge the thickness and richness of the dish. Traditionally, New England clam chowder is known for being creamy and somewhat thick, while Manhattan clam chowder tends to be thinner and soupier, with a tomato base.

    The perception of whether chowder should be thick or thin can vary greatly by personal preference and regional style. Some people love a thick, hearty chowder that can hold its own against a spoon, while others prefer a lighter, brothier version. It ultimately comes down to your taste!

    If you’re looking for a more general standard, some chefs and food critics do argue that a good clam chowder should have balance: enough creaminess to be rich without being overly thick or gloppy. If you’re experimenting with chowder recipes, consider what you and your family enjoy most—there’s no wrong way to make it!

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