what sandwich goes good with new england clam chowder?

Answer 1

Grilled cheese!

Answer 2

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RE:
what sandwich goes good with new england clam chowder?

Answer 3

Try a fresh vegetable, open-face sandwich served on multi-grain or wheat bread with low-fat cottage cheese. You can zest it up with a side serving of some homemade chutney.

Ideally, since clam chowder has a full-bodied flavor, you'll need a great "counterfoil" for the palate.

Answer 4

Tuna usually goes very well with clam chowder (New England). I miss not having an Au Bon Pain where I work...that's a Friday favorite for me.

Answer 5

I think grilled cheese is the best with ANY type of soup, no contest. (esp. tomato)

However, with clam chowder, I just go for plain old bread.... a nice homemade bread.... or better yet, a bread round hollowed out as a bowl.... fill it with chowder and you can hum with happiness as you eat the bread after you're done with the chowder!

Answer 6

I would have to say a grilled cheese sandwich as a number 1 choice and a Oscar Mayer beef bologna sandwich on fresh white bread with lettuce, tomato and Hellman's mayonnaise as a number 2 choice.

Answer 7

grilled cheese sandwiches are a hit when I make the chowder.

Answer 8

Pretty much any kind of sandwich would be good. I wouldn't make a PB&J, but that is just me.

Answer 9

grilled cheese sandwiches or grilled tuna sandwiches or grilled tuna and cheese sandwich's also serve saltine crackers or oyster crackers

Answer 10

Cajun Oyster Sandwich Ingredients: 1/3 cup olive oil 3 chopped garlic cloves 2 green onions, chopped (white and green part) 1/2 tsp. coarse salt 1/8 tsp. freshly ground black pepper 3/4 tsp. cold water 2 Tbs. dry sherry 1 sourdough loaf, cut into 2 sandwich-size sections and each halved lengthwise 2 Tbs. melted butter 12 to 18 oysters, shucked 3 eggs 3/4 cup all-purpose flour 1/4 cup cornmeal Salt to taste Chopped fresh parsley to taste 4 lemon wedges for garnish 1 tsp. water Vegetable oil for deep frying Iceberg lettuce to taste Preparation: In a small pan over medium heat, heat 1/3 cup olive oil. Add 3 chopped garlic cloves and 2 chopped green onions. Stir. Add 1/2 teaspoon coarse salt, 1/8 teaspoon freshly ground black pepper and 3/4 teaspoon cold water. Stir while cooking. Simmer for a few minutes to soften the garlic. Remove from the heat and add 2 tablespoons dry sherry. Set aside. Place vegetable oil in a deep fryer or deep pot and heat to 350 to 375 degrees. Take sourdough loaf and brush the insides with 2 tablespoons melted butter and lightly brown in a 400-degree oven. In a medium size bowl, break 3 eggs and beat. Add 1 teaspoon water and beat until incorporated. In another bowl, combine 1/4 cup cornmeal, and salt and pepper to taste, with 3/4 cup all-purpose flour and stir to mix. Dip 12 to 18 shucked oysters into the egg mixture and then pat lightly in the flour mixture. Drop into hot fryer, one at a time, until golden brown. Remove to paper towels to drain. If you like, you can double dip the oysters. Dip in egg mixture, coat with flour, re-dip in eggs and re-coat with flour and then deep fry. This makes the oysters crispier. Top each bottom half of the sourdough roll with iceberg lettuce. After draining oil from the oysters, dip into sauce in saucepan and place on lettuce. Top with parsley and the top half of the roll. Garnish with lemon wedges and serve. Servings: 2