The cold winter months are coming, and is there anything better than a hot cup of clam chowder to warm you up? Whether you’re curling up on the couch to watch a good movie or need something to take the chill off from shoveling snow, chowder is comforting go-to food. If you’re from New England, you know that all clam chowders aren’t the same. There are several other ways to make clam chowder, and we may be biased, but we think New England’s chowder is the best kind! Chowder has evolved constantly over the years, with its roots dating back to the 1700s in the Northeast. Today, the 3 most popular variations are Rhode Island or “clear” chowder, Manhattan or “red” chowder, and New England or “white” chowder. So, what makes them different and why is New England Chowder that much tastier? The secret is in the thickness. We’re going to take a closer look at how each is made.
Rhode Island Chowder
Made with a tomato broth base and potatoes, Rhode Island chowder doesn’t include any other chunks of vegetables. The absence of milk or cream is what makes it significantly different than other styles of chowder. The clear broth makes the flavor of the clams very distinct. The origins of this chowder are thought to be Portuguese, and it’s often served with clam cakes.
Manhattan Chowder
Manhattan Cowder is characterized by its hearty red-color and tomatoes, which are used in place of milk or cream. Other vegetables including peppers, celery, and carrots are also used in this variation of chowder. This form of chowder also lacks thickness, similar to Rhode Island’s style.
New England Chowder
Also referred to as “Boston-style” clam chowder, New England chowder is milk or cream-based, making it significantly thicker than other regional styles. It’s often made with milk, butter, potatoes, pork, onion, and clams and accompanied by oyster crackers. Of course, the best chowders are made with the freshest ingredients! Many people like to crush up the crackers and mix them into the soup as a thickener or garnish. Summer Shack Chef, Jasper White, also shares his secret of smashing the potatoes for extra thickness in the chowder, and salt pork for some smokiness that’ll contrast the creaminess. The thickness of New England clam chowder is what makes it so delectable.
If you haven’t tried this New England classic yet, head over to Summer Shack for a delicious bowl of chowder or order takeout online from one of our 3 locations in Boston, Cambridge, or Mohegan Sun!
FAQs
Also referred to as “Boston-style” clam chowder, New England chowder is milk or cream-based, making it significantly thicker than other regional styles. It's often made with milk, butter, potatoes, pork, onion, and clams and accompanied by oyster crackers.
What makes New England clam chowder different? ›
New England Clam Chowder
Its defining feature is milk, but more commonly, cream. It's also frequently thickened with a roux of flour and butter (to the chagrin of purists).
What is the difference between clam chowder and seafood chowder? ›
What Is Chowder? Chowder is a rich, creamy soup that often contains clams and potatoes. Seafood chowders are typical in the Northeast, with New England clam chowder being the most famous. Other seafood chowders skip the clams and swap in scallops, shrimp, lobster, crab or even fish like cod or smoked salmon.
What is the difference between East Coast and West Coast clam chowder? ›
New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.
Which is healthier Manhattan or New England clam chowder? ›
Manhattan Clam Chowder is healthier than New England Clam Chowder. Manhattan Clam Chowder is lower in calories and fat. It is more nutritious thanks to its vitamin-rich tomato-based broth and abundance of veggies.
What is the most famous chowder? ›
1. New England Clam Chowder
- Base: Cream, or milk and cream-based broth, giving it a rich and velvety texture. ...
- Ingredients: Clams, diced potatoes, onions, often celery and usually salt pork or bacon for added flavor.
What Is Chowder? A chowder is a thick, creamy soup featuring diced or chopped ingredients, left chunky for a hearty final result. Traditional chowder recipes feature seafood ingredients—for instance, clams or fish—while others forgo seafood in favor of vegetables or starches, like corn.
What two ingredients must be present for the soup to be called a chowder? ›
In its very basic format chowder is a soup made with a base of broth and thickened cream.
What makes clam chowder Manhattan rather than New England? ›
Manhattan Chowder
Manhattan Cowder is characterized by its hearty red-color and tomatoes, which are used in place of milk or cream. Other vegetables including peppers, celery, and carrots are also used in this variation of chowder. This form of chowder also lacks thickness, similar to Rhode Island's style.
Which clam chowder is more popular? ›
New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.
Food Travel: Best Clam Chowder Cities in the U.S.
- Boston, Massachusetts. We'd be remiss if we didn't say it: Boston is one place that puts its beloved “CHOWDA!” on the map for many Americans, and for a good reason. ...
- New York City, New York. ...
- Seattle, Washington. ...
- Santa Cruz, California.
Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.
What are the three types of chowder? ›
Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.
Can you eat clam chowder everyday? ›
In addition to improving mood and reducing stress, clam chowder is also high in saturated fat and sodium. Individuals following a low-sodium diet should be careful not to consume too much clam chowder. When making clam chowder at home, use low-fat milk and reduce the salt in the recipe.
Does New England clam chowder have a lot of sodium? ›
New England clam chowder contains a wide variety of vitamins and minerals, but clam chowder has significant fat and sodium content, so it should be consumed in moderation.
What is it called when you mix New England and Manhattan clam chowder? ›
Long Island Clam Chowder is a blend between Manhattan and New England clam chowders. It's pink in color due to the presence of both tomatoes and cream. Though it sounds strange, the melding of the two styles creates a unique type of chowder with its own flavor profile.
What ingredient does chowder always have? ›
Classic chowders almost always use either salt pork or bacon. While you can go without, why would you? Slab bacon can be used and is a better option than its sliced counterpart, especially for those who love meaty chunks in their broth. Salt pork is cured and salted with the meat and fat unsmoked.
Why do they call it chowder? ›
The word chowder is a corruption of the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England.
