Clam chowder: Difference between revisions

Latest revision as of 11:02, 23 March 2025

A type of soup containing clams and broth

Clam chowder is a type of soup or stew often prepared with clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery. It is a popular dish in the United States, with several regional variations.

Types of Clam Chowder[edit]

Clam chowder can be categorized into several distinct types, each with unique ingredients and preparation methods.

New England Clam Chowder[edit]

New England clam chowder is perhaps the most well-known variety. It is characterized by its creamy white base, which is made from milk or cream. This version typically includes potatoes, onions, and celery, and is often thickened with crackers or flour. It is traditionally served with oyster crackers.

Manhattan Clam Chowder[edit]

Manhattan clam chowder is distinguished by its clear broth and red color, which comes from tomatoes. Unlike the creamy New England version, Manhattan clam chowder is more like a vegetable soup with clams. It includes ingredients such as tomatoes, carrots, celery, and onions.

Rhode Island Clam Chowder[edit]

Rhode Island clam chowder is known for its clear broth, which is made without milk or tomatoes. This version is more similar to a traditional broth-based soup, allowing the flavor of the clams to be more pronounced. It often includes potatoes and onions.

Long Island Clam Chowder[edit]

Long Island clam chowder is a hybrid of the New England and Manhattan styles, combining the creamy base of the former with the tomato base of the latter. This results in a pinkish chowder that offers a unique blend of flavors.

History[edit]

Clam chowder has a rich history in the United States, particularly in the Northeast. The dish is believed to have been introduced by French, Nova Scotian, or British settlers in the early 18th century. It became a staple in the New England region, where clams were abundant.

The first known recipe for clam chowder appeared in the 1832 book "The American Frugal Housewife" by Lydia Maria Child. Over time, the dish evolved into the various regional styles known today.

Preparation[edit]

The preparation of clam chowder varies depending on the type. Generally, clams are either steamed or boiled to extract their juice, which forms the base of the chowder. Vegetables such as potatoes, onions, and celery are sautéed or boiled in the clam juice. For New England clam chowder, milk or cream is added, while Manhattan clam chowder uses tomato as a base.

Serving[edit]

Clam chowder is often served hot, accompanied by oyster crackers or bread. It is a popular dish in coastal areas and is commonly found in seafood restaurants across the United States.

Related Pages[edit]

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-'''Clam Chowder''' is a type of [[soup]] or [[stew]] often consumed in the [[United States]] and [[Canada]], particularly in coastal regions where [[clam]]s are plentiful. It is known for its rich, creamy base and the inclusion of hearty ingredients such as potatoes, onions, and, of course, clams.
+{{short description|A type of soup containing clams and broth}}
-== History ==
+'''Clam chowder''' is a type of [[soup]] or [[stew]] often prepared with [[clams]] and broth. In addition to clams, common ingredients include diced [[potatoes]], [[onions]], and [[celery]]. It is a popular dish in the [[United States]], with several regional variations.
-The origins of clam chowder can be traced back to the early settlers in the [[New England]] region of the United States. The dish was a practical solution to the harsh winters, utilizing readily available ingredients to create a filling and nutritious meal. Over time, regional variations of clam chowder developed, each with their unique twists and ingredients.
+==Types of Clam Chowder==
+Clam chowder can be categorized into several distinct types, each with unique ingredients and preparation methods.
-== Variations ==
+===New England Clam Chowder===
+[[New England clam chowder]] is perhaps the most well-known variety. It is characterized by its creamy white base, which is made from [[milk]] or [[cream]]. This version typically includes [[potatoes]], [[onions]], and [[celery]], and is often thickened with [[crackers]] or [[flour]]. It is traditionally served with [[oyster crackers]].
-There are several well-known variations of clam chowder, each with its distinct characteristics:
+===Manhattan Clam Chowder===
+[[File:Manhattan_Clam_Chowder_1.jpg|Manhattan Clam Chowder|thumb|right]]
+[[Manhattan clam chowder]] is distinguished by its clear broth and red color, which comes from [[tomatoes]]. Unlike the creamy New England version, Manhattan clam chowder is more like a [[vegetable soup]] with clams. It includes ingredients such as [[tomatoes]], [[carrots]], [[celery]], and [[onions]].
-* '''[[New England Clam Chowder]]''': This is perhaps the most famous version of clam chowder. It is characterized by its creamy, milk or cream-based broth, and the inclusion of potatoes, onions, and clams. It is often served with oyster crackers on the side.
+===Rhode Island Clam Chowder===
+Rhode Island clam chowder is known for its clear broth, which is made without milk or tomatoes. This version is more similar to a traditional [[broth-based soup]], allowing the flavor of the clams to be more pronounced. It often includes [[potatoes]] and [[onions]].
-* '''[[Manhattan Clam Chowder]]''': This version, contrary to its name, is believed to have originated from the Portuguese communities in Rhode Island. It is known for its tomato-based broth, which gives the soup a distinct red color.
+===Long Island Clam Chowder===
+Long Island clam chowder is a hybrid of the New England and Manhattan styles, combining the creamy base of the former with the tomato base of the latter. This results in a pinkish chowder that offers a unique blend of flavors.
-* '''[[Rhode Island Clam Chowder]]''': This variation is unique in that it features a clear broth, allowing the flavors of the clams to shine through. It typically includes potatoes, but omits the cream or tomatoes found in other versions.
+==History==
+Clam chowder has a rich history in the United States, particularly in the [[Northeast]]. The dish is believed to have been introduced by [[French]], [[Nova Scotian]], or [[British]] settlers in the early 18th century. It became a staple in the [[New England]] region, where clams were abundant.
-== Preparation ==
+The first known recipe for clam chowder appeared in the 1832 book "The American Frugal Housewife" by [[Lydia Maria Child]]. Over time, the dish evolved into the various regional styles known today.
-The preparation of clam chowder involves several steps. First, clams are shucked and the meat is reserved, while the clam juice is often saved and used in the soup base. Other ingredients, such as potatoes and onions, are sautéed in a pot, to which the clam juice and other seasonings are added. The soup is then simmered until the flavors meld together. In the case of New England clam chowder, cream or milk is added towards the end of the cooking process.
+==Preparation==
+The preparation of clam chowder varies depending on the type. Generally, clams are either steamed or boiled to extract their juice, which forms the base of the chowder. Vegetables such as [[potatoes]], [[onions]], and [[celery]] are sautéed or boiled in the clam juice. For New England clam chowder, [[milk]] or [[cream]] is added, while Manhattan clam chowder uses [[tomato]] as a base.
-== Cultural Significance ==
+==Serving==
+Clam chowder is often served hot, accompanied by [[oyster crackers]] or [[bread]]. It is a popular dish in coastal areas and is commonly found in seafood restaurants across the United States.
-Clam chowder has a significant cultural impact, particularly in New England. It is a staple at many coastal restaurants and is often served at social events and gatherings. The dish is so beloved in the region that there are numerous clam chowder festivals and competitions held each year.
+==Related Pages==
+* [[Soup]]
+* [[Stew]]
+* [[Seafood]]
+* [[New England cuisine]]
-[[Category:American cuisine]]
+[[Category:American soups]]
-[[Category:Canadian cuisine]]
-[[Category:Soups]]
 [[Category:Seafood dishes]]
-{{food-stub}}
+[[Category:New England cuisine]]