Make your own pot of simple clam chowder whenever the craving strikes for a hearty and comforting lunch or dinner. The best New England Clam Chowder recipe is thick, creamy, and full of flavorful clams, tender potatoes, and rich, smoky bacon.
This New England Clam Chowder reminds me of summers on the Vineyard with my family, but it’s equally appropriate for those chilly winter nights when you’re looking for a simple, warm and cozy one-pot meal. With just one spoonful, you will instantly be transported to a sunny seaside vacation (at least in your mind).
Manhattan Clam Chowder
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Contrarily, there is no cream in Manhattan clam chowder. Instead, this tomato-based, light, brothy chowder has a reddish hue. This chowder’s precise ancestry is unknown, but numerous sources concur that it originated with the Portuguese fishing communities of Rhode Island, who made frequent trips to and from New York City’s Fulton Fish Market in the middle of the 1800s.
In comparison to New England chowder, Manhattan chowder typically has more vegetables, such as potatoes, onions, celery, and occasionally green bell peppers. Additionally, some recipes call for seasonings like minced garlic or fresh herbs like thyme. Similar to New England chowder, Manhattan chowder is improved by a topping of oyster crackers. Here’s two delicious recipes to try:
So, Which is the Better Chowder—New England or Manhattan?
The great clam chowder debate is nothing new—in fact, it has a long, storied past. In 1938, the state of Maine proposed a bill to outlaw the use of tomatoes in chowder altogether. The bill wasn’t passed, but the sentiment about Manhattan chowder remained. In her 1940 book A New England Sampler, Eleanor Early called Manhattan chowder “…only a vegetable soup,” and declared that “…tomatoes and clams have no more affinity than ice cream and horseradish.”
Clearly, New Englanders have feelings about Manhattan chowder. I wanted to go straight to the source so that I could delve even further into this madness. I therefore asked my friends and coworkers—all of whom were either New England or New York City natives or had lived there—what they thought of the two chowders. Here’s what they had to say:
“Isn’t the New England one the only real chowder?” asked the native Bostonian.
The Midwesterner who now calls Boston home said, “I’ve never had the Manhattan one, really.” And I dont think that I ever would!”.
The native New Yorker who was raised in Connecticut and Maine said, “Manhattan clam chowder is about the only thing truly ‘Manhattan’ that I don’t like.” Nothing is more frustrating than ordering a cup of chowder and getting what appears to be a cup of pasta sauce instead. ”.
I definitely prefer New England clam chowder, and I don’t even like creamy soups, said the Queens, New York native.
“I like both chowders,” said the former New Yorker who now resides in Alabama. Actually, I used to detest Manhattan chowder, but lately I’ve developed an odd fondness for it. However, when done incorrectly, it does kind of remind me of a hot Bloody Mary.
Preparation and Storage Tips:
FAQ
What color is RI clam chowder?
The three most popular regional variations are New England or “white” clam chowder, which contains milk or cream, Manhattan or “red” clam chowder, which contains tomatoes, and Rhode Island or “clear” clam chowder, which omits both
What color is Manhattan clam chowder?
The most distinctive feature of Manhattan clam chowder is its bright red color, which results from the addition of tomatoes and tomato paste.
Why is some clam chowder red?
The red color of Manhattan Clam Chowder typically results from the use of whole, peeled tomatoes. In contrast to New England Clam Chowder, which is creamy, thick, and white, it is also more brothy and clear. Both types share a briny, clammy slightly-sweet flavor.
What’s the difference between clam chowder and Boston 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.
