You would never confuse one for the other if you knew the difference between New England clam chowder and Manhattan clam chowder. In fact, a lot of people would be very angry with you if you did.
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. Clam chowder, in actuality, is very contentious, and most people either fall into one camp or the other.
Below, I’ll explain the differences between New England and Manhattan clam chowder and then take a closer look at why these two soups frequently cause such intense feelings. But how could something so comforting and delicious spark so much debate?
Step One: Cook Bacon
Is there anything better than a hot cup of clam chowder to warm you up as the chilly winter months approach? Whether you’re curling up on the couch to watch a good movie or need something to keep you warm while shoveling snow, chowder is a comforting go-to dish. If you are a New Englander, you are aware that not all clam chowders are created equal. Chowder has evolved over the years, with its roots dating back to the 1700s in the Northeast. There are many other ways to make clam chowder, and we may be biased, but we think New England’s chowder is the best kind. The three most popular varieties today are “clear” chowder from Rhode Island, “red” chowder from Manhattan, and “white” chowder from New England. The secret is in the thickness, which is what distinguishes them and explains why New England Chowder is so much better tasting. We’re going to examine each in more detail.
Tomatoes are substituted for the milk or cream in Manhattan Cowder, which gives it its hearty red color. In this variant of chowder, additional vegetables like peppers, celery, and carrots are also added. Like Rhode Island’s style, this variety of chowder is also thin.
If you haven’t yet experienced this New England institution, stop by Summer Shack for a hearty bowl of chowder or place an online takeout order from one of our three locations in Boston, Cambridge, or Mohegan Sun!
Rhode Island chowder is made with potatoes and a tomato broth base; it doesn’t contain any other vegetable chunks. It differs from other types of chowder significantly because there is no milk or cream in it. The flavor of the clams is very distinct because of the clear broth. Thought to have Portuguese origins, this chowder is frequently served with clam cakes.
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. Many people like to crush the crackers and mix them into the soup as a thickener or garnish because the best chowders are made with the freshest ingredients. Jasper White, the chef at Summer Shack, also reveals how to make salt pork add some smokiness to the chowder and smash the potatoes for extra thickness. What makes New England clam chowder so delicious is its thickness.
Step Four: Add Flour and Half and Half
FAQ
What is Boston clam chowder made of?
A milk or cream base gives New England clam chowder, also known as Boston or Boston-style clam chowder, a thicker consistency than other regional varieties. Milk, butter, potatoes, salt pork, onions, and clams are frequently used in its preparation.
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.
What’s the difference between Boston and Manhattan 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 are the three types of clam chowder?
New England clam chowder, Manhattan clam chowder, and Rhode Island clam chowder are among the most popular varieties.
