New England Clam Chowder Recipe (2024)

FAQs

What is the difference between Boston and New England clam chowder? ›

Also referred to as “Boston-style” clam chowder, New England chowder is milk or cream-based, making it significantly thicker than other regional styles. It's often made with milk, butter, potatoes, pork, onion, and clams and accompanied by oyster crackers.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Seasonings – replace thyme with dill, fresh parsley, or Old Bay seasoning, or add minced garlic to the veggies before sautéing. Potato – try using cauliflower, turnips, or parsnips. Add Veggies – try adding chopped red peppers with the veggies, or add some frozen corn at the end.

Manhattan Clam Chowder is healthier than New England Clam Chowder. Manhattan Clam Chowder is lower in calories and fat. It is more nutritious thanks to its vitamin-rich tomato-based broth and abundance of veggies. New England clam chowder is higher in calories and fat because of its heavy cream-based broth.

New England clam chowder became popular in Boston during the early 1800s, where it was served at Union Oyster House, the oldest continuously operating restaurant in the country. Bacon, clams, and heavy cream make this soup rich, hearty, and satisfying.

Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.

There are two main types of clam chowder: New England clam chowder and Manhattan clam chowder—and each seafood chowder recipe couldn't be more different. Clam chowder is a classic bowl of comfort food that harbors many opinions about which is best, and historically, the two types have caused controversy.

Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc's light shellfish chowder; New England–style clam chowder ...

Use ice water bath

An ice water bath is effective for cooling soups. This method helps decrease the food temperature quickly and safely. Fill a large container or clean sink with ice and a small amount of water. Place the kettle of soup into the ice bath.

Is it better to thicken chowder with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Bacon can make everything better, including cham chowder. Now a bowl of juicy clams, potatoes, and chunks of bacon is a perfect mix. Rather than being a side dish, bacon is more of a topping or ingredient in the chowder. Regardless of the technicality bacon is an incredible addition to a bowl of clam chowder.

In simple terms, chowder soup is a rich and creamy dish, often made with clams, seafood, and potatoes. In its very basic format chowder is a soup made with a base of broth and thickened cream.

Clam chowder is good for the throat because it contains vitamin B, which helps to reduce mucus buildup. It also contains calcium, iron, and zinc. It is also a good source of potassium, which can help lower high blood pressure. A cup of clam chowder contains about 12g of protein, which is relatively high for a soup.

The two most popular types of clam chowder—Manhattan and New England—have a historic feud. Here's how to tell the difference. Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience.

Either Nova Scotian, French, or English settlers first introduced clam chowder to people in New England, and it gained popularity for its savory flavor.

In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods. Manhattan clam chowder is most often recognized by its red color, coming from the use of tomatoes and tomato paste.

Introduction of the Tomato – Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, this tomato version had come to be called Manhattan clam chowder.