There's something about clam chowder that just makes people happy. Maybe it's the creamy, hearty broth, or the abundance of juicy clams.
Whatever it is, clam chowder has been a favourite comfort food for centuries. But where did this dish come from, and how has it evolved over time? Before you go running to your frozen seafood supplier in Singapore to cook up some clam chowder, let’s learn more about this beloved dish!
What is clam chowder?
Clam chowder is a soup made with clams, broth, potatoes, onions, and other vegetables. It's usually thickened with flour, milk or cream, making it closer to a stew. Seasonings such as salt, pepper, and parsley may be added. Clam chowder can be made with either fresh or canned clams, and is often served with a side of crackers or bread, or even better — in a bread bowl.
Though clam chowder is most commonly made with clams and potatoes, other types of frozen seafood can take their place. Most regions of the world have their own spin on this dish, and each one is delicious in its own way.
Where did clam chowder come from?
The first soup called "chowder" dates back to the late 17th century. This original chowder was made with fish, onion, breadcrumbs and salt pork, then thickened with cracker meal or flour. It wasn't until several years later that potatoes were added to the mix.
The origins of clam chowder are a little murky, but most believe it was first developed by the French settlers who came to North America in the 17th century. These settlers were looking for a way to use up the abundant clams they found in the local waters, so they started making a soup or stew with them.
Settling down in New England, other European explorers were quick to catch onto this dish, and soon clam chowder could be found throughout the region. Over time, the dish evolved and became popular all over the world.
The different types of clam chowder
There are many different types of clam chowder around the world, but they all have one common ingredient: clams!
The classic, original New England clam chowder uses cream, potatoes, onions, celery and clams. You might have also heard different variations such as the Manhattan, Rhode Island, and Long Island clam chowder.
The Manhattan clam chowder is known for its clear broth made using a base of tomatoes, not cream, to give the soup a bright red colour and rich flavour. It is said to have been come about in the mid-1800s when tomatoes were highly popular, especially among the large Italian immigrant population in New York.
The Rhode Island clam chowder is yet another clear broth chowder that’s made using clams, potatoes. And finally, the Long Island chowder is the best of both worlds — combining the tomato of the Manhattan version and the cream base of the original New England for a delightfully pinkish and creamy tomato soup.
No matter which style of clam chowder tickles your fancy, you can never go wrong with the quality clam products available at All Big Frozen Food.
Enjoy delicious clam chowder at home
Can’t get enough of the taste of clams? Our concentrated clam juice lets you have seafood-flavoured food, regardless of your dish! It is the perfect soup base for steamboat feasts or seafood sauce, or add it to your stir-fries and make all your veggies taste of mouthwatering clams.
Don’t want to cook? Simply open this can of New England Clam Chowder and enjoy wild-caught clams from the Atlantic Ocean harvested off the East Coast of the United States.
At All Big Frozen Food, we pride ourselves in having an extensive range of fresh and frozen seafood for the voracious pescatarians. From fishes and prawns to shellfish and scallops, we have been supplying Singapore with halal-certified frozen seafood products for years. Make us your favourite seafood supplier and shop at our online store now, with free delivery available for orders $60 and above.
