What Are The Different Types Of Clam Chowder?

Many regional variations exist, but the three most prevalent are New England or “white” clam chowder, which includes milk or cream, Manhattan

Manhattan
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey.

https://en.wikipedia.org › wiki › Manhatt…

or “red” clam chowder, which includes tomatoes, and Rhode Island or “clear” clam chowder, which omits both.

All clam chowders are not made equal. Clam chowder is probably something you’re familiar with, but if you’ve ever been to the Northeast coast, you know it’s much more complicated than a straightforward order. Only one of the four distinct clam chowder varieties is the best.

The staple ingredients of clam chowder are clams, potatoes, salt pork or bacon, and onion. After that, the country is known for its wild, wild clam chowder. The best style of clam chowder is a topic of contention from the tip of New England to the bottom of Manhattan and everywhere in between. Although the discussion is less heated than the debate over the best pizza style, it is still equally as important.

These are the four main varieties of clam chowder you’ll encounter in life, listed in order of worst to best taste.

Sorry, Rhode Island. First of all, this isn’t even a real chowder. A chowder is regarded as a thick soup that frequently contains milk or cream. Rhode Island clam chowder has neither of those characteristics. Nevertheless, it retains the name — hence its last-place spot.

Rhode Island clam chowder has a clear broth. Additionally, it has a noticeable presence of herbs like thyme and parsley. Other chowder producers do not use the large, local quahog clams that Rhode Islanders do. There is also a red Rhode Island chowder made with tomato puree, but it is nearly as thin as Little Rhody’s clear broth chowder.

With all due respect to Rhode Island, this is more akin to chicken soup with clams added.

Manhattan clam chowder can be identified by the reddish broth that results from the addition of tomatoes. The addition was first used by Italian and Portuguese immigrants in New York City in the early 1900s. Tomatoes or tomato paste must always be used as the base for Manhattan clam chowder. It also lacks the cream of a New England chowder. In addition, vegetables like carrots, celery, and green peppers are added to the Manhattan clam chowder.

New Englanders, understandably, are not fans of this city-slick chowder. So much so that Maine introduced a bill that forbade the inclusion of tomatoes in chowder in 1939.

Manhattan clam chowder resembles a robust tomato stew more than it does clam chowder. The tomatoes’ acidity can be overpowering, and the broth is frequently watery. It’s no Rhode Island, but it’s barely a chowder.

In addition to copying New York’s chowder, New Jersey also added Old Bay seasoning. It is included on this list in the same category as Manhattan clam chowder.

The Long Island clam chowder would be the offspring of a Manhattan and a New England clam chowder. This soup’s name comes from its location between the coasts of New York and New England. It takes aspects of both for a marriage of flavor. Or it’s a cop-out, depending on your point of view.

All Long Island chowders contain tomatoes and cream, though the exact ingredients vary. The broth typically has a thick, creamy tomato mixture similar to New England clam chowder. The Long Island style of soup is relatively new, but it is becoming popular.

The fact that Long Island clam chowder is so similar to New England style is its best feature. You can’t be upset if this is the only chowder on the menu because the addition of some cream to a light tomato broth creates the ideal twist on a traditional favorite.

New England clam chowder is the current chowder champion. Whole milk or heavy cream are always used as the base. That is what gives a true chowder its thick consistency and white color. No vegetables besides potatoes are used. Additionally, some oyster crackers are always provided with a cup of “chowda” to crush and sprinkle on top.

This is the chowder to end all chowders. Although it is offered in restaurants across the nation, Maine and Massachusetts are where it is most frequently consumed. The oldest continuously operating restaurant in the US, Boston’s Union Oyster House, has been serving this 1700s-era chowder style since 1836. For good reason, New England chowder is commonly referred to as simply “clam chowder” by many people. It’s the best because the proportion of potatoes to clams is just right, and the broth is filling without being either heavy or watery. Plus there’s no better companion for oyster crackers.

These are the four main varieties of clam chowder you’ll encounter in life, listed in order of worst to best taste.

The staple ingredients of clam chowder are clams, potatoes, salt pork or bacon, and onion. After that, the country is known for its wild, wild clam chowder. The best style of clam chowder is a topic of contention from the tip of New England to the bottom of Manhattan and everywhere in between. Although the discussion is less heated than the debate over the best pizza style, it is still equally as important.

This is the chowder to end all chowders. It’s served in restaurants around the country, but Maine and Massachusetts are where it’s most popular. This style of chowder dates back to the 1700s, and it’s been served in Boston’s Union Oyster House, the oldest continuously running restaurant in the US, since 1836. To many people, New England chowder is just known as clam chowder — and for good reason. It’s the best thanks to a balanced ratio of potatoes to clams and a broth that’s filling without being either watery or heavy. Plus there’s no better companion for oyster crackers.

Manhattan clam chowder resembles a robust tomato stew more than it does clam chowder. The tomatoes’ acidity can be overpowering, and the broth is frequently watery. It’s no Rhode Island, but it’s barely a chowder.

The fact that Long Island clam chowder is so similar to New England style is its best feature. You can’t be upset if this is the only chowder on the menu because the addition of some cream to a light tomato broth creates the ideal twist on a traditional favorite.

I conducted research to find out how many varieties of clam chowder there are, and I discovered that the answer is much, much more complicated than it appears.

However, the use of quahogs—a crucial component of Rhode Island chowder—remains the same. You might be wondering what quahogs are, and the answer is that they are the state shell of Rhode Island. They’re kind of a big deal here, as a Rhode Islander, I can tell you. The clams are easily harvested at low tide and are abundant in the Rhode Island and nearby Cape Cod regions. They are unquestionably the essential component of any delectable Rhode Island chowder.

But just like with other varieties of clam chowder, the development of this one wasn’t without hiccups. Many purists were outraged by it, including Eleanor Early, a food writer from the middle of the 20th century, who vehemently complained that “some people make a vegetable soup with a [clam] drawn through it and have the audacity to call it clam chowder.” She continues, “Tomatoes and clams don’t go together like ice cream and horseradish. ”.

I found out that this discrepancy wasn’t a new thing. Chowder is a dish with a long history, with records of its serving in the Northeast dating back to the 1700s. Each region frequently vehemently insists that their version of clam chowder is the right one and the most delectable one, despite the fact that the various varieties frequently blend, intersect, and influence one another. Another matter is whether or not the soup actually originates there.

The outcome is a creamy, tomato-based clam chowder that is popular nationwide. Long Island is named for being between New England and Manhattan, which is a clear pun. Restaurants are starting to serve half-and-half more frequently as a result of customer requests. Popei’s Clam Bar on Long Island might be the best location to try the concoction. After all, it claims to have invented the concoction.

This chowder is known for its clear broth. Cook the bacon first, then add the celery, onions, and carrots. Stir in potatoes, clams, and clam juice. Bring to a boil, then simmer until potatoes are tender. Serve with crackers!.

In addition to a delicious Hatteras style chowder, Dockside Seafood’s extensive menu offers a variety of other dishes for everyone to enjoy. Alternatively, if you’re feeling adventurous and want to try them yourself, our fresh market has clams for sale. We have proudly served Virginia Beach, VA, for years. Our menu features everything from freshly caught seafood to pasta. To make a reservation, give us a call at 757-481-4545.

You may think that chowder is only good for the cold months, but while it is a great way to warm up, it also is amazing in the summer months! There are a few different types of chowder, which we will go over, but for all of these, everyone has their own best version, so we’ll only cover the bare bones basics! If reading our last blog inspired you to get some clams, we got you covered!

Manhattan Clam Chowder is known for its red base. To make this, cook onion, celery, and garlic until soft. Add chopped potatoes after stirring in tomato paste and fresh herbs (thyme and parsley are excellent choices). Before adding tomatoes and chopped clams, cover with clam juice and boil the potatoes until they are tender. For some extra spice add some red pepper flakes. This chowder pairs well with herby breads like focaccia.

New England is a cream based chowder. It’s made by cooking diced bacon, and onions. Add diced potatoes and water and boil until tender. This hearty, creamy chowder is best enjoyed with crusty bread or crackers after you’ve added your cream, butter, and clams.

FAQ

How many types of clam chowder are there?

Clam chowder comes in about eight different varieties overall, with three main types. New England clam chowder, Manhattan clam chowder, and Rhode Island clam chowder are among the most popular varieties.

What are the 2 different types of clam chowder?

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.

What kinds of chowders are there?

Types
  • Bermuda fish chowder.
  • Clam chowder.
  • Corn chowder.
  • Fish chowder.
  • Smoked salmon chowder.
  • Southern Illinois chowder.
  • Seafood chowder.
  • Spiced haddock chowder.

What is the difference between Boston and 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.

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