Clam chowder

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

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

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.

Manhattan Clam Chowder

Manhattan Clam Chowder

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

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

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

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

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

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

• Soup
• Stew
• Seafood
• New England cuisine