What are the Different Types of Clam Chowder?
New England Clam Chowder, also referred to as “Boston” clam chowder, is the most popular variety and has a rich, creamy base made of potatoes and onions (but not tomatoes).
In contrast, Manhattan Clam Chowder typically has a clear tomato broth.
Rhode Island Clam Chowder is just a clear broth while Long Island Clam Chowder combines the two aforementioned to make a delicious creamy tomato base.
I have to admit that among all varieties, this acclaimed New England clam chowder is unquestionably at the top of my list!
New England Clam ChowderWonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite!
The estimated nutritional information is subject to change depending on the cooking techniques and ingredient brands used.
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How do I make New England Clam Chowder?
What should I serve with New England Clam Chowder? Oyster crackers or common crackers are the most popular accompaniments in New England.
Can I prepare New England Clam Chowder in advance? Make it up to a day before serving, but save the cream addition until right before serving.
Reheat clam chowder in a pot on the stove over low heat, stirring often to prevent scorching on the pot’s bottom. Heat just until thoroughly warmed; do not simmer or boil as the cream will begin to separate.
We do not suggest freezing clam chowder because the cream may separate and the potatoes may become mushy. If you do freeze, freeze before adding the cream. Then thaw, heat and add the cream before serving.
We do not advise making clam chowder in a slow cooker because the clams will become overcooked, tough, and chewy.
A Family Feast published our New England clam chowder recipe in April 2013; Although the post and images have been updated, the delectable recipe has not changed.
FAQ
What is the base of New England clam chowder?
New England chowder, also known as “Boston-style” clam chowder, is made with milk or cream, making it significantly thicker than other regional varieties. It is frequently prepared with clams, potatoes, pork, onion, and milk and served with oyster crackers.
What is the thickener in New England clam chowder?
According to Charlie Burke of the online publication The Heart of New England, “Authentic New England chowders are never thick, with most relying on the starch from the potatoes to slightly thicken the broth and milk or cream.”
What is clam chowder broth made of?
Milk, butter, potatoes, salt pork, onions, and clams are frequently used in its preparation. As a thickener, flour or, historically, crushed hard tack may be used. New England clam chowder is usually accompanied by oyster crackers. Crushed crackers can be added to the soup as a thickener or garnish.
What is the difference between clam chowder and New England?
New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. The clams give both types a clean, briny, and faintly sweet flavor, but that’s about it.